Spiked hot chocolate with roasted hazelnut, honey and spice from Krampus Herbal Liqueur. A rich, boozy hot cocoa for cold winter nights.
Spiked hot chocolate is the easiest grown-up drink of the holidays: real chocolate melted into steaming milk, plus a pour of liqueur. Most recipes reach for peppermint schnapps, rum or Irish cream. This one uses Krampus Herbal Liqueur, and it turns a mug of boozy hot cocoa into something closer to a hazelnut truffle.
Make one mug in 10 minutes on the stove, or a slow cooker full for a tree-trimming party or a cold night of caroling.
Ingredients
- 1½ oz Krampus Herbal Liqueur
- 6 oz whole milk
- 1 oz dark chocolate (60–70% cacao), finely chopped
- 1 tsp unsweetened cocoa powder
- Pinch of salt
- Whipped cream and grated cinnamon or nutmeg
Directions
- Warm the milk in a small saucepan until it steams. Do not let it boil.
- Whisk in the chocolate, cocoa and salt until smooth and glossy.
- Take the pan off the heat, stir in the Krampus and pour into a warm mug.
- Top with whipped cream and a little grated cinnamon or nutmeg.
Glass: Mug · Garnish: Whipped cream, cinnamon or nutmeg
A Slow Cooker for Eight
Whisk 6 cups whole milk, 8 oz chopped dark chocolate, ¼ cup cocoa powder and a pinch of salt in a slow cooker on low until smooth, about 1 hour. Stir in 1½ cups Krampus Herbal Liqueur and hold on warm. Set out whipped cream, cinnamon and candy canes so guests can top their own.
Tip
Add the liqueur off the heat. Boiling drives off the hazelnut and honey you want to taste. Krampus already sweetens the cocoa, so taste before you add any sugar.
Variations
For a mocha hot chocolate, use Krampus Coffee Liqueur in place of the Herbal Liqueur. For a richer, oak-and-vanilla version, use 1 oz Barrel-Aged Krampus.
A Brief History of the Spiked Hot Chocolate
Chocolate started as a drink. The Maya and Aztecs drank cacao for centuries, usually bitter and spiced with chiles. Spanish traders brought it to Europe in the 1500s, sweetened it with sugar and served it hot, and by the 1600s and 1700s chocolate houses in London and Paris were as fashionable as coffeehouses.
Adding a splash of spirits to a hot drink is a winter habit as old as the toddy. Spiked hot chocolate became a ski-lodge and holiday staple in the 20th century, usually with peppermint schnapps, rum or Irish cream.
Why Make It With Krampus
Chocolate and roasted hazelnut are one of the great pairings, the idea behind gianduja and every hazelnut spread on the shelf. Krampus is made by infusing real roasted hazelnuts and raw honey into a smooth wheat spirit, so it adds nutty depth and gentle sweetness at the same time. Schnapps only adds mint and burn; rum adds heat. Krampus makes the cocoa richer instead of just stronger, and its warming spice keeps it from tasting like a kid's drink with alcohol in it.
FAQ
What alcohol is best in hot chocolate?
Liqueurs blend in more smoothly than straight spirits. Hazelnut, coffee and cream liqueurs are favorites, as are peppermint schnapps, dark rum and bourbon. Krampus Herbal Liqueur gives you hazelnut, honey and spice in one pour.
How much liqueur goes in a mug of spiked hot chocolate?
About 1 to 1½ oz per 6 oz of hot chocolate. More than that starts to taste boozy instead of chocolatey.
Can I make spiked hot chocolate ahead for a party?
Yes. Make the hot chocolate in a slow cooker, stir in the liqueur, and keep it on the warm setting. Avoid the high setting, which cooks off the alcohol and the liqueur's flavor.