The best DIY boozy hot chocolate recipes

We might shudder at the thought of long, dark nights and sub-zero temperatures, but there are plenty of redeeming qualities to winter, too.

After all, you can’t live under a throw with a boozy hot chocolate in June.

We’ve selected the very best alcoholic hot chocolate recipes that you can recreate at home. These recipes are perfect for a festive day with your friends but work great for a night on the sofa, too.

Hot chocolate heavyweights, Laduree, are featured amongst the DIY beverages but there’s also plenty to enjoy if you are vegan or dairy-free.

READ MORE: Why do we need to pee more in the winter?

Laduree Boozy Chocolat Chaud

Serves 8 people | Preparation 20 minutes

Ingredients

1 litre whole milk, cold

150ml water

100g granulated sugar

185g bitter chocolate (67% cacao solids)

50g bitter chocolate (80% cacao solids)

A shot of your favourite alcohol (whisky or Bailey’s works great)

Method

1. In a saucepan, bring the milk, water and sugar to a boil. Chop all the chocolate into small pieces.

2. Remove saucepan from heat and whisk in the chopped chocolate. Whip hot chocolate with an immersion hand blender directly in the saucepan (off heat) or transfer to a stand blender and blend until homogenous.

3. Add your shot of alcohol in. If you add Bailey’s into the drink, you can make it a little more milkier.

Boozy vegan hot chocolate by Ella Rauen-Prestes from Fitbakes

Ingredients

50g vegan dark chocolate

1 tbsp cocoa powder

1 tsp vanilla

2 cups unsweetened almond milk

1 tbsp maple syrup

4 tbsp bourbon

Coconut whipped cream

Method

1. In a small saucepan, add all of your ingredients except the bourbon. Heat over medium heat. Stir and continue to heat until chocolate has melted and mixture is hot.

2. Stir in the bourbon and turn off the heat.

3. Serve it with coconut whipped cream and sprinkle with vegan chocolate shavings or cocoa powder.

READ MORE: Check out this simple de-icing hack

Hazelnut Hot Chocolate by Annabel Wray and Victoria Knight, co-founders of Hakuna Foods

Serves 2 people | Preparation 5 minutes

Ingredients

500ml hazelnut milk

4 tbsp cacao powder

2 tbsp maple syrup

30g dark chocolate, we used 70%

4 tbsp Frangelico hazelnut liqueur

Handful of marshmallows

Method

1. Place the hazelnut milk into a small saucepan over a low heat for a few minutes until steaming. Add the squares of dark chocolate and stir, but do not let the milk boil. Remove from the heat.

2. In each cup, mix 2 tbsp cacoa powder, 1 tbsp maple syrup and 2 tbsp Frangelico and stir to form a paste.

3. Divide the hot hazelnut milk between each mug and stir well.

4. Serve with some marshmallows on top, vegan if necessary, and a stick of dark chocolate if you’re feeling extra indulgent.

Boozy Hot Chocolate by Emile Bernard, Head of Innovation of Smith & Sinclair

Ingredients

• Dark Chocolate 80g

• Amaretto 80ml

• Baileys 80ml

• Milk 300ml

• Pinch of salt

Method

1. Add all of your ingredients into a thick bottom pan - no microwaving allowed here. Gently warm and then whisk until a froth is formed on top, then pour into a thick glass.

2. Next, go wild with the whipped cream - let it snow! Finally, dust with cocoa powder, and serve.

The King's Ginger Hot Chocolate by St Ermin's Hotel, Westminster

Ingredients

1 part (35ml) The King's Ginger Liqueur

4 parts (200ml) rich dark hot chocolate

Method

1. Scoop 3-4 teaspoons hot chocolate in to mug.

2. Pour over 200ml hot milk or milk alternative and stir until hot chocolate has dissolved.

3. Stir in 35ml The King's Ginger.

4. Add toppings of choice, marshmallows, whipped cream and more chocolate!

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