Spiked Hot Chocolate
Alex Lau
Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.
Recipe information
Yield
4 Servings
Ingredients
3 cups whole milk
3 tablespoons crushed cinnamon sticks (preferably Ceylon)
8 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
Pinch of kosher salt
2 ounces bourbon
Toasted marshmallows (for serving)
Preparation
Step 1
Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
Step 2
Add bourbon to hot chocolate mixture and stir to combine. Divide among mugs, then top with toasted marshmallows.
