Decadent, creamy and rich hot cocoa gets some extra help from Kahlua in this spiked hot cocoa recipe.
Okay, so I totally appreciate the irony that the last time I was talking about a drink here, it was for a juice cleanse. But everything in moderation, am I right?!?
The inspiration for my Spiked Hot Cocoa all came from a marshmallow. During my visit to the Eat Boutique Holiday Market, I had the chance to meet the owners of Apotheker’s Kitchen. This hubby-and-wife duo is behind some of the most delish chocolate and marshmallows around. Their chocolate and marshmallows are sweetened by honey and made with all natural products. The brand is local to Boston- which means by default, it must be good. I knew my mom and sister would love the marshmallows, so I picked up a bag to bring home for the holidays.
While adding Apotheker’s Kitchen marshmallows to hot cocoa is absolutely divine, adding a little Kahlua spike to that cocoa makes for a winter party in a mug! We loved drinking my Spiked Hot Cocoa over the holidays, but they are perfect all winter long- for snowy nights in, as a brunch cocktail or a dessert drink after your next dinner party. The recipe is simple- take a rich hot cocoa recipe, stir in Kahlua and top with your favorite hot cocoa garnish. I think you already know what mine is 🙂
You’re up… How do you like your hot cocoa?
Makes two good-sized mug servings
- Two cups of milk
- Two tablespoons granulate sugar
- 1 and a 1/2 tablespoons unsweetened cocoa powder
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 3 ounces Kahlua
- Your favorite marshmallows, to top
In a small sauce pan over medium heat, whisk together milk, sugar, cocoa powder, cinnamon and nutmeg.
Bring to a slight boil, until cocoa is heated through.
Remove from heat and immediately stir in Kahlua.
Pour into mugs and top with your favorite hot cocoa toppings.