Spiked Hot Chocolate

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Ski season is in full swing, and we’ve got a recipe that’ll keep you warm on those cold mountain days. Whether you’re hitting the slopes or curled up in a cabin, this creamy drink will add an extra bit of fun to your snow days. Cheers!


  • 3 cups whole milk
  • 3 tablespoons crushed cinnamon sticks (preferably Ceylon)
  • 8 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
  • 3 tablespoons demerara or granulated sugar
  • 1 pinch of kosher salt
  • 2 ounces bourbon (Angel’s Envy, Laws, Elijah Craig, Eagle Rare)
  • Whipped cream or marshmallows (for serving)


  1. Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat while whisking occasionally. Make sure the milk doesn’t boil and continue until cinnamon is floral and fragrant. It should take about 10 minutes. 
  2. Whisk in chocolate, sugar and salt. Then, cook until the mixture is smooth and the chocolate is melted. It should take about 5 minutes. 
  3. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
  4. Add bourbon to hot chocolate mixture and stir to combine. 
  5. Divide among mugs, then top with whipped cream or marshmallows.