It is so quick and easy to make this homemade Boozy Hot Chocolate on the stovetop and it tastes much better than anything made from a mix. This recipe creates a cocoa that is lush, creamy, and thick using real milk chocolate and spiked with a liqueur kick (or keep it non-alcoholic for the kids)–it’s the perfect sweet and sinful sip to warm up this winter.
Easy Homemade Boozy Hot Chocolate
Push away the processed powder because this homemade Boozy Hot Chocolate recipe is the best way to make your own deliciously decadent drink, simply made with real ingredients.
It’s as easy as stirring some basic ingredients together, simmering them on the stove, and serving this rich and creamy cocoa in your cup, either as a naughty nightcap that’s sweetly spiked or kept innocent for the kids.
No matter how you prepare it, sipping on a mug of piping hot chocolate is the perfect way to feel warm and cozy during the cold months of winter.
Looking for more ways to stay warm during a snowstorm? Check out my Crockpot Peppermint Hot Chocolate and Whipped Hot Chocolate recipes!
Why We Love This Boozy Hot Chocolate Recipe
- Quick and easy to make on the stovetop.
- Made with only 5 ingredients (for kids) plus alcohol for adults.
- Delicious hot drink that is rich, creamy, and thick.
- Uses real milk chocolate instead of processed powder from a packet.
- Perfect to serve after playing outside in the cold, as an after-dinner drink or hot cocktail for the over-21 crowd.
Ingredients / Shopping List
- Sweetened condensed milk
- Whole milk: I used whole milk for the rich texture and flavor, but you can use whatever milk you prefer.
- Cinnamon (optional): If you choose to add cinnamon, it will add a nice bit of dimension to the hot chocolate.
- Kosher salt: I recommend using kosher salt because table salt is a bit too salty for this recipe and it really helps pop the chocolate flavors as well as balance out the sweetness.
- Milk chocolate bar: Use real chocolate! Milk chocolate makes this an extra creamy beverage, but you can use dark chocolate as well.
- Godiva chocolate liqueur
- Creme de cacao
Substitutions and Additions
- Select Your Spirit: I used Godiva chocolate liqueur and creme de cacao in this recipe because they compliment and work with the hot chocolate instead of overpowering it. If you want to substitute with another liquor, add 1 ¼ oz of your desired alcohol to your cup. Here are some ideas:
- Amaretto – This delicious almond-flavored liqueur pairs wonderfully with chocolate.
- Peppermint Schnapps – Chocolate + peppermint is a classic holiday pairing!
- Kahlua – A splash of coffee liquor will turn your drink into a delicious mocha drink.
- Baileys Irish Cream – With its mouthwatering flavors of cream, chocolate, and vanilla, Baileys is a classic addition.
- Other Liquors / Liqueurs – Have fun experimenting with other bottles, too. Something dark, like Brandy, Rum, Whiskey, or Bourbon, will work well.
- Milk: Feel free to use your favorite milk. Choose whole milk for a richer drink, and lower-fat or skim milk for a lighter beverage.
- Tasty Toppings: Top your hot chocolate with mini or large marshmallows, whipped cream, shaved chocolate, orange zest, Chocolate or caramel syrup, crushed candy canes, or dusting of cocoa powder or cinnamon.
- Choose Your Chocolate: Use real chocolate for this recipe! Instead, of milk chocolate, you can use something dark and decadent, like extra-dark chocolate, dark chocolate, or even semisweet chocolate.
- Holiday Hot Chocolate: Try adding a pinch of nutmeg, allspice, or ginger to the hot chocolate in addition to the cinnamon during the winter months for some festive flavor!
Recommended Tools to Make this Recipe
- Small or medium saucepan (one with a pouring spout would be helpful)
- Whisk
- Jigger or another liquid measuring tool
- Grater
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make the Recipe
It is so easy to warm up this winter with this rich and creamy homemade Boozy Hot Chocolate. Made with real chocolate, you can make this delicious drink on the stovetop in 10 minutes and serve it with or without alcohol.
- Add the sweetened condensed milk, milk, cinnamon, and salt to a small saucepan.
- Grate the chocolate bar into your saucepan.
Pro-Tip: Grating the chocolate is an important step because it helps the chocolate melt easily and reduces the amount of time it takes for the chocolate to melt and the milk to heat. You don’t want the milk to boil.
- Heat over low-medium heat, gently whisking to incorporate the chocolate.
- Pour hot chocolate into mugs once the chocolate has melted and it has come to your desired temperature.
Pro Tip: I suggest heating somewhere between 145℉-165℉. - Add chocolate liquor and creme de cacao to each mug and stir.
- If desired, add toppings and start sipping. Enjoy!
Tips
- You can easily double this recipe to make a large batch.
Storage Tips
- To Store: Store any leftover hot chocolate in a sealed container in the refrigerator for 3 to 5 days. Make sure to let the liquid fully cool down before covering and storing.
- To Reheat: To reheat, pour your hot chocolate into a saucepan and heat over medium-low. See FAQs below.
Frequently Asked Questions
You can reheat the hot chocolate on the stovetop the same as making it the first time. Pour into a saucepan and heat over medium-low. Since the chocolate has already melted, you don’t need to stir as often, but you will want to give it a few whisks to redistribute the ingredients. If you want to reheat a single cup in the microwave, that will work too! Make sure to give the hot chocolate a little stir here too. If you are reheating hot chocolate, make sure to add the alcohol after reheating, not before.
Sweetened condensed milk is what makes this hot chocolate really thick and creamy. This, plus the real chocolate used, adds a lot of sweetness to the drink, so no additional sugar is necessary.
The alcohol is added after the cocoa has heated and been poured into mugs for two reasons: First, you may not want any booze, and second, the alcohol will all burn off if you add it while it is warming.
If a more boozy flavor is what you want, substitute the chocolate liqueur with Irish Cream. I suggest substituting instead of adding to the drink because the drink becomes very boozy in flavor with all three liquors, as well as very strong! If you do add a shot of Irish Cream, the prominence of the alcohol may take away from the lush, creaminess of this hot chocolate.
Other Easy Cocktail Recipes
- Drunken Rudolph
- Dirty Snowmen
- Grinch Cocktail
- Cotton Candy Champagne Cocktail
- Wine Floats
- Cinnamon Toast Crunch Cocktail
- Boozy Grapes
Boozy Hot Chocolate
Ingredients
- 14 oz can of sweetened condensed milk
- 2 cups of whole milk
- 1 pinch of cinnamon optional
- ¼ tsp kosher salt
- 2 oz milk chocolate bar
- 2 oz Godiva chocolate liqueur
- ½ oz creme de cacao
Instructions
- Add the sweetened condensed milk, whole milk, cinnamon, and salt to a small saucepan.
- Grate the chocolate bar over the pan so that the shavings fall in.
- Heat the pan over low-medium heat, gently whisking to incorporate the chocolate. Once the chocolate has melted and the hot chocolate has come to your desired temperature (suggested somewhere between 145℉-165℉), pour the hot chocolate into two mugs.
- Add 1 oz chocolate liquor and 1/4 oz of creme de cacao to each mug and stir.
- Drink as is or with the toppings of your choice!
Jenn’s Notes
- To Store: Store any leftover hot chocolate in a sealed container in the refrigerator for 3 to 5 days. Make sure to let the liquid fully cool down before covering and storing.
- To Reheat: To reheat, pour your hot chocolate into a saucepan and heat over medium-low. See FAQs below.
- We tried this with a shot of Irish Cream as well but found that the prominence of the alcohol took away from the lush, creaminess of this hot chocolate. If a more boozy flavor is what you want, substitute the chocolate liqueur with Irish Cream. We suggest substituting instead of adding to the drink because the drink becomes very boozy in flavor with all three liquors, as well as very strong!
- We also tried adding a pinch of nutmeg to the hot chocolate which was delicious, but it felt like more of a holiday hot chocolate than a boozy hot chocolate that could be made year-round. We’d suggest adding it during the winter months for some festive flavor! (Add in with the cinnamon in Step 1)
- You can easily double this recipe to make a large batch.
- The alcohol is added to each serving glass for two reasons: one, in case they don’t want any booze! And two, you don’t want to add the alcohol to the hot chocolate as it’s warming otherwise it will all burn off.
- Grating the chocolate is an important step because it helps the chocolate melt easily and reduces the amount of time it takes for the chocolate to melt and the milk to heat. You don’t want the milk to boil.
I’m delighted to say, I made this! But I changed up a lil bit. I thought how yummy this would be to add butterscotch chips and use only butterscotch schnapps.
I woke my bf up with this. He drank a couple sips and said “I don’t know what this is but whatever it is, I WANT MORE!” Halfway thru he then said, “Wow! what did I just experience!!!”