Size matters when it comes to hot chocolate
You know what they say about a man with a big mug

November 15, 2018 – a day that won’t exactly live in infamy – but it was darn cold and snowy here in New York City. Being a Southern transplant, I am still not used to the cold weather. However, there is s-no-w place like home so I need something to help me get through a long, cold, and snowy winter season.

I’ve never been much of a coffee or tea drinker. I guess that’s why I hate mornings, the lack of caffeine makes me retreat to my bed until the glorious afternoon hours. I feel like there are many people out there like me who need something warm in the winter, but can’t stand coffee. One thing I do love is hot chocolate, well, chocolate anything really. Another thing I love is alcohol. Any alcohol really. (I’m noticing a pattern.)

Spiked Hot Chocolate: that will be my savior this winter … and it can be yours. Here is hot chocolate recipe with some fun add-ins to turn your winter doldrums into a winter wonderland.


  • 3 tablespoons cocoa powder (preferably Dutch-processed), plus more for serving
  • 3 cups whole milk
  • 6 ounces semi-sweet chocolate, finely chopped
  • 3 tablespoons demerara or granulated sugar
  • Lightly sweetened whipped cream (for serving)


  1. Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
  2. Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

Feeling Frisky?

Add 8 tablespoons of your favorite bourbon, amaretto, or Irish cream for a kick

Or add 1tablespoon of cinnamon

You could also add 4 tablespoons of nutella

Maybe try add three drops of peppermint oil

Perhaps 3tablespoons of of maraschino cherry juice

or a combination of any above! #yourewelcome

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