Oh I do like to take recipes for sweet things and add booze to them. If you ask me, you can pretty much improve the life of any fudges, cakes or ice creams with the addition of a dash of whiskey, Baileys or rum.
With the weather turning so bitterly cold this week, I think it is only fair, just and well deserved that we have a nice recipe for boozy hot chocolate in our back pockets to enjoy over the Christmas break.
1. Vanilla & Rum Hot Chocolate
In a medium saucepan over low heat, combine 3 cups milk, 3 1/2 ounces dark chocolate, 3 tbsp honey, and 1 x cinnamon stick. Stir occasionally with a whisk or wooden spoon until the chocolate has melted and the mixture is steaming hot. Remove from heat. Remove cinnamon stick and stir in 1 teaspoon vanilla and 4 – 6 tbsp rum. Serve immediately.
2. Tequila & Mint Hot Choc
In medium saucepan, stir 1/4 cup cocoa powder 1 tbsp with sugar and pinch salt. Stir in 3 cups milk, 4 ounces chopped milk chocolate, and 4 ounces dark/bittersweet chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk before adding 6 tbsp tequila and 6 tbsp peppermint schnapps. Divide into serving cups and top with whipped cream and mint.
3. Bittersweet Hot Chocolate With Red Wine
Bring 6 oz bittersweet chocolate and 1/3 cup fruit wine (eg Pinot Noir, Shiraz or Beaujolais) to a simmer in a 1-qt. saucepan over low heat; cook, whisking, until melted, about 3 minutes. Add 2⁄3 cup water, 1 cup milk, and 1 pinch salt; bring to a boil, and cook, while whisking 3 minutes more. Pour into 2 mugs and serve.
4. Banana Hot Chocolate
Put 1 small banana and a pint of milk in a blender and blend on high until the mixture is smooth. Then, strain mixture into a saucepan, over medium heat. Cook the milk mixture for about 3-4 minutes, until it starts simmering. Now, add 4 oz chopped milk chocolate to the milk and mix it until it’s melted and well-incorporated. Pour into a glass or mug, add in 2 oz rum, and top with some marshmallows.
5. Irish Hot Chocolate
In a medium saucepan, cook 1 x 12 oz bottle Guinness over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside. Stir 1/4 cup cocoa with 1 tbsp sugar and pinch salt. Stir in 3 cups milk, 4 oz milk chocolate, and 4 oz bittersweet chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk until adding 6 tbsp Bailey’s followed by reduced Guinness and 6 tbsp whiskey. Using a hand blender or whisk, whisk until frothy, pour into individual serving cups, and serve immediately.
6. Salted Caramel Rum Hot Chocolate
In a small bowl, mix together 25ml dark rum and 2 tbsp thick caramel until smooth then set aside. Warm 150ml milk in a saucepan over a medium heat until simmering. Remove from the heat and add 50g chopped chocolate and stir until melted. Pop the pan back on the heat until warm then add the rum mixture and a pinch of sea salt. Pour into a mug and serve.
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