Spicy Spiked Hot Chocolate

Spicy Spiked Hot Chocolate

Spicy, sweet, and delicious... You might want to double or triple this recipe so you can come back for seconds... or thirds...

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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