Ninety percent of the world’s bourbon is made within 50 miles of our house. So, when there’s a chance to use bourbon in a recipe, I am all about it. Like most newspapers, our local paper features recipes on Wednesdays. Recently, they featured warm cocktails for the winter months, and one of them was spiced hazelnut bourbon hot chocolate. When I saw it in the paper, I knew I had to make it. I tweaked my recipe a little bit, though, and omitted the hazelnut liqueur since I didn’t have any on hand. Let’s just say it was delicious, and such a wonderful take on hot chocolate. Now, if you want to simplify this recipe, just use this chocolate syrup recipe that I shared with you a few weeks ago. Then just add the spices and the booze to your hot chocolate. Both ways are equally tasty. This recipe was developed by Casey Barber, author of the Pierogi Love cookbook.
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder, plus additional for garnish
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 cups milk
- 3 tablespoons bourbon
- 1/4 cup hazelnut liqueur (I omitted this)
- Whipped cream or marshmallows (optional)
- Whisk sugar, cocoa powder, and spices in a small saucepan set over medium heat.
- Pour in 1/4 cup milk and whisk until a paste forms, then slowly whisk in the remaining milk. As soon as the milk comes to a simmer, remove from the heat and whisk in the bourbon (and liqueur.)
- Pour the hot chocolate into 4 12 to 16 ounce mugs. Top with whipped cream or marshmallows and sprinkle with cocoa powder, if desired. Drink immediately.
This will be a perfect spiked beverage to keep you warm on a special winter day. Enjoy!
Affiliate link provided.