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!
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.