A Sinfully Sweet Recipe for Spiked Hot Cocoa


Hands-On Time: 5 min
Ready In: 10 min
Yield: 2

This hot cocoa is decidedly a grown-up version, but by simply omitting the liquor, you can make it kid-friendly, too. For a special touch, I like to toast the marshmallow topping with a mini kitchen torch, but they can be easily toasted under the broiler if you have oven-proof mugs. To serve a crowd the recipe can be doubled, tripled, or more.


2 cups whole milk
2 ounces bitter-sweet chocolate
1/4 cup sugar
2 ounces kahlua or coffee-flavored liquor
Mini marshmallows


1. Finely chop the chocolate and add to the milk. Stir in the sugar and cook for 15 minutes, or until the sugar is completely dissolved and the chocolate is melted. Do not boil.
2. Divide the kahlua equally between two large mugs. Pour the chocolate mixture into the mugs and stir to combine. Top with marshmallows and toast with a mini-torch or place under the broiler for 30 seconds, if desired. As an alternative (if you don’t have a torch or oven-proof mugs), you can broil the marshmallows separately on a greased pan for 30 seconds, then place them on top of the cocoa. Serve immediately.

Find more recipes from Alison Needham at her blog: A Girl Defloured

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