Spicy Spiked Hot Chocolate

December 23, 2019

Spicy Spiked Hot Chocolate

To keep you warm during these chilly days, grab a mug of our Spicy Spiked Hot Chocolate (morning, afternoon, or night, we won’t judge).

Makes 2 mugs

What you’ll need:


  • Cutting board and knife
  • Saucepan
  • Strainer
  • Measuring cups and spoons


  • 2 cups whole milk
  • ⅔ cup bittersweet chocolate chips
  • 4 tsp natural unsweetened cocoa powder
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1 jalapeno pepper, cut into rings
  • 3 oz coffee liqueur, divided
  • ½ cup chilled heavy cream

1. Chop the pepper into rings and set aside. 

2. If making spiked whipped cream, do so now by combining the heavy cream, 1 oz of coffee liqueur and beating with a hand mixer until stiff peaks form or add to a jar, seal with a lid and shake vigorously. Cover and set aside in the fridge.

3. In a medium saucepan over medium-high heat add the whole milk, and chopped jalapeno pepper and allow to heat through, whisking slowly for about 2 minutes. 

4. Add the chocolate chips, cocoa powder, cinnamon, and nutmeg and whisk constantly. Once the chocolate has completely melted and the mixture has simmered for about 3 minutes, remove from heat and strain into a large measuring cup to separate out the pepper chunks.

6. Stir in the remaining 2 oz of coffee liqueur. 

5. Divide the hot chocolate between two mugs and top with a dollop of spiked whipped cream. 

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