Gingerbread Hot Chocolate with Bourbon

Course: Drinks

Cuisine: American

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: servings

Calories: 340kcal

Author: Jazzmine Woodard

Spiced hot cocoa with a shot of bourbon makes for a cozy and indulgent seasonal treat.

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Equipment

1 saucepan
1 mixing spoon
1 shot glass

Ingredients

1 ¾ cup milk
¼ cup unsweetened cocoa powder
¼ cup brown sugar
2 teaspoons molasses
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
1 teaspoon vanilla extract
1 pinch sea salt
1 shot bourbon whiskey
whipped cream, cocoa powder, cinnamon, marshmallows for garnish optional

Instructions

Add milk, unsweetened cocoa powder, brown sugar, molasses, cinnamon, ginger, nutmeg, vanilla extract, and sea salt to saucepan over medium heat. Whisk until dry ingredients are dissolved and mixture is uniform.
Cook for about six minutes until mixture is steaming. Do not bring to a boil.
Remove pan from heat and stir in bourbon. Alternatively you can add bourbon earlier as hot cocoa cooks for less of an alcohol taste.
Divide hot chocolate between two mugs and garnish as desired. Enjoy carefully and responsibly!

Video

Notes

Preparation

When you add the bourbon matters. If you want both the flavor and affect of the liquor in your cocoa, stir it in it just before removing the hot cocoa from heat or even directly into each glass. This will minimize the amount of alcohol that evaporates. But if you just want bourbon flavor in your hot cocoa, add it earlier on in the cooking process so that the alcohol has more of a chance to cook off.

Storage

Allow the hot chocolate to cool to room temperature then transfer to an airtight container and refrigerate. Keeps for up to five days.

Nutrition