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Next level boozy hot chocolate

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These alcoholic hot chocolates are the perfect indulgent drink. Choose between coconut, hazelnut and salted caramel flavours, and add a dash of rum or liqueur to your liking.

Points to remember:

  • For salted caramel rum hot chocolate: In a small saucepan warm 150ml whole milk over a medium heat until simmering. Remove from the heat, add 50g milk chocolate and stir until melted.
  • Return to the heat and stir in 2 tsp dulce de leche, a pinch of sea salt and 25ml dark rum. Pour into a mug and serve.
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  • For coconut hot chocolate: In a small saucepan warm 150ml whole milk over a medium heat until simmering.
  • Remove the pan from the heat then add 25g white chocolate and stir. Once the chocolate has melted, place the pan back on the heat to warm through.
  • Add 25ml coconut-flavoured rum and pour into a mug. Garnish with 1 tsp grated dark chocolate and a few toasted coconut flakes if you like.

  • For hazelnut cream hot chocolate: In a small saucepan warm 150ml whole milk over a medium heat until simmering.
  • Take off the heat then add 25g chopped milk chocolate. Once the chocolate has melted, place the pan back on the heat to warm through. Add 25ml hazelnut liqueur.
  • Whip 50ml double cream until thick and billowy then fold in 1 tsp chocolate hazelnut spread. Only stir once or twice as you want a marbled effect.
  • Pour the hot chocolate into a mug and add the whipped cream mixture. Sprinkle the top with 1 tsp chopped toasted hazelnuts, a drizzle of extra chocolate spread and enjoy.

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TIPS
FINISHING FLOURISHES
For an extra decadent flourish on your hazelnut hot chocolate, warm a teaspoon of chocolate spread for a few seconds in the microwave until melted then drizzle it over the finished hot chocolate. 

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