Boozy Hot Chocolate

My favorite place to drink a cup of hot cocoa is sitting by the fireplace and sipping on a cup at my desk when I need an extra energy boost. It’s warming to sip on a steamy cup, and it brings a cozy feeling to the senses.

Keeping a jar of cocoa syrup in the refrigerator to add to your milk of choice when those cold and windy days appear makes for a quick cup of hot cocoa. In this recipe, I use whole milk for a richer flavor, but you can use soy milk, oat milk, almond milk, or a combination of two. With the base for a quick cup in my refrigerator, I am also prepared to create a cup using spirits. So what kind of alcohol goes with hot chocolate? Framboise, banana liqueur, rum, whiskey, and cognac. I also enjoy the rich dark chocolate flavors of the Ghirardelli cocoa powder.

As a Southerner, I usually choose bourbon whiskey, but since banana goes well with chocolate, I created this recipe for a Banana Alexander cocktail. It may be served two ways—as a steaming cup of boozy hot chocolate or shaken with ice for a cool cocktail. This spirited recipe is delicious to sip on for an after-dinner cocktail or to give some extra warmth to a cup of hot cocoa.

Homemade Chocolate Syrup

Servings: 1 ¼ cups
Prep Time: 10 mins
Cook Time: 5 mins
Difficulty: easy
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Chocolate syrup is the base used to create these two chocolaty cocktails.

For the Chocolate Syrup

3 tablespoons unsweetened cocoa powder
3 tablespoons semi-sweet chocolate chips
6 tablespoons sugar
¾ cup water

Directions

Combine all ingredients in a saucepan over medium heat. Stir until the chocolate chips are melted, and the mixture is smooth. Bring to a boil and boil for 2 minutes. Cool to room temperature and store in an airtight container for up to 2 weeks.