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Spiked Hot Chocolate

Spiked hot chocolate is made on the stovetop with cocoa, whole milk, semisweet chocolate, and bourbon. It turns out smooth and rich, with a warm bourbon finish.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup unsweetened cocoa powder
  • 0.33 cup granulated sugar
  • 0.125 tsp kosher salt
  • 4 cup whole milk divided
  • 4 oz semisweet chocolate finely chopped
  • 1 tsp vanilla extract
  • 0.5 cup bourbon

Equipment

  • 1 2-quart saucepan

Method
 

  1. In a 2-quart saucepan, whisk the cocoa powder, sugar, salt, and 1/2 cup of the milk until smooth.
  2. Whisk in the remaining 3 1/2 cups milk and heat over medium, whisking often, for 5 to 7 minutes until steaming with small bubbles around the edge; do not boil.
  3. Remove the saucepan from the heat, add the chopped chocolate, and whisk for 1 to 2 minutes until melted and smooth.
  4. Stir in the vanilla extract and bourbon.
  5. Divide among four mugs and serve immediately.

Notes

For the smoothest drink, heat gently and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free swap, use unsweetened oat milk and dairy-free semisweet chocolate.