What would you use to spike hot chocolate?
I asked... and boy, did you answer!
It’s snowing in the Philadelphia region right now. And as chunky snowflakes cover the streets and bury my car, there is only one drink, nay, one elixir that can soothe my body and warm my soul: hot chocolate. But not just any hot chocolate. I need a hot chocolate that can take the edge off of a busy week and slip me into a cozy and restful holiday break. I need a hot chocolate that says, “ya did it girl! In a year that blew up, your career blew up in a very good way” (more news on that to come and my GOD I cannot wait to share it with you)!
Basically, I need a hot chocolate worth of a toast! So I do what I normally do: I ask the Internet.
Don’t let those stats deceive you because within this thread are over 55 incredibly creative ways to spike a hot chocolate! All of these recommendations are so good, it made my challenge of making the perfect spiked hot chocolate drink all the more difficult.
Here are a few of my favorite responses so far. And if you’ve got a recommendation or a favorite way to add a little booze to your hot chocolate, let me know in the comments below!
Dreams are supposed to be chaotic NEIL! In fact, Jessica van Dop DeJesus, whose coquito recipe I linked to a few weeks back, has this to say:
Some other incredible recommendations include Maple Rum Cream, Green Chartreuse, vanilla vodka or a spicy hot pepper vodka, amaretto, RumChata, Kahlua, mezcal, creme de minthe, Dolin Genepy (an herbal liqueur from the French Alps), and the list keeps on growing!
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Kae Lani Palmisano is the Emmy nominated host of WHYY's Check, Please! Philly, a television show that spotlights restaurants throughout the Philadelphia region. She also hosts and helps write Delishtory on WHYY, a digital series that dives into the history of foods we love. Kae Lani is also a food and travel writer who enjoys exploring the history and culture of cuisine.