This decadent spiked hot chocolate is a rich and creamy twist on a classic winter favorite, perfect for cozy nights.

Hot chocolate is a winter favorite and this version goes next level with splash of rum (or your favorite spirit). It is perfect to take the chill off during the freezing winter months.

Why You’ll Love This Recipe

Made with whole milk, a touch of cream, and a blend of melted semi-sweet chocolate and cocoa powder, it’s smooth and intensely chocolatey.
Sweetened to taste with sugar or maple syrup, a dash of vanilla adds warmth, and a splash of rum (or your favorite spirit) brings an extra layer of indulgence.
You can make this recipe from start to finish in only 15 minutes.
You can easily multiply the recipe to make it perfect for a crowd or party.

Ingredients for Spiked Hot Chocolate

Spiked hot chocolate is simply a decadent hot chocolate that has alcohol added to it. Common alcohols used to spike hot chocolate (and other winter drinks) include rum, bourbon, Bailey’s, Kahlua, and coffee liqueur. Of course, you can choose your favorite to add!

Whole Milk (or your choice of alternative milk)
Heavy Cream (replace with non-dairy alternative, if needed)
Dark Chocolate (chips or chopped chocolate bar)
Cocoa Powder
Maple Syrup
Vanilla Extract
Alcohol of your choice (dark rum, bourbon, peppermint schnapps)

How to Make Spiked Hot Chocolate

Once you’ve selected your alcohol and gathered all of your ingredients, making this homemade hot chocolate with alcohol is so easy.

Here are a few tips when making your chocolate winter cocktail:

If you’re lactose intolerant or prefer plant-based options, swap the whole milk for almond milk, oat milk, or coconut milk. For extra creaminess, choose full-fat versions or add a splash of coconut cream.
If you prefer a more natural sweetener, honey or agave syrup works well. They might alter the flavor slightly but can still provide that sweetness you need.
For other alcohol options, consider Baileys which adds both creaminess and flavor, making the hot chocolate even richer. For a coffee-flavored twist, use Kahlúa, which pairs excellently with the cocoa and adds complexity.
If you prefer a non-alcoholic drink, simply leave out the spirit and increase the cocoa or add a hint of flavored extract like hazelnut or peppermint for extra flavor.

Once it starts to get cold outside, warm cocktails become so popular. If you love this hot chocolate with spirits recipe, check out these other delicious hot cocktails:

If you make this classic spiked hot chocolate or any other recipe from the blog, I’d love to know about your experience. Leave me a comment below or snap a photo and tag it #MySuburbanKitchen on Instagram or Facebook. Be sure to pin this recipe to your favorite Pinterest board for later too.

Yield: 2 servings

Spiked Hot Chocolate

Name: Spiked Hot Chocolate
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 cups whole milk; 1/2 cup heavy cream (optional for extra creaminess, if not using, replace with more whole milk); 1/2 cup dark chocolate chips (or chopped chocolate); 1 Tablespoon cocoa powder; 1-2 Tablespoon maple syrup; 1/2 teaspoon vanilla extract; 1-2 ounce of dark rum; Whipped cream or marshmallows for topping; Chocolate syrup

This decadent spiked hot chocolate is a rich and creamy twist on a classic winter favorite, perfect for cozy nights. Made with whole milk, a touch of cream, and a blend of melted semi-sweet chocolate and cocoa powder, it’s smooth and intensely chocolatey.

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

2 cups whole milk
1/2 cup heavy cream (optional for extra creaminess, if not using, replace with more whole milk)
1/2 cup dark chocolate chips (or chopped chocolate)
1 Tablespoon cocoa powder
1-2 Tablespoon maple syrup
1/2 teaspoon vanilla extract
1-2 ounce of dark rum
Whipped cream or marshmallows for topping
Chocolate syrup

Instructions

In a medium saucepan, heat the milk and heavy cream (if using) over medium-low heat until it begins to steam but not boil.
Stir in the chocolate chips, cocoa powder, and sugar. Whisk until the chocolate is fully melted and the mixture is smooth and creamy.
Add vanilla extract and adjust sweetness, if needed.
Remove from heat and stir in the dark rum (or alcohol of your choice).
Pour the chocolate mixture into mugs and top with whipped cream or marshmallows, and garnish with chocolate syrup and a sprinkle of cinnamon.

Notes

If you are lactose intolerant or prefer plant-based options, swap the whole milk for almond milk, oat milk, or coconut milk. For extra creaminess, choose full-fat versions or add a splash of coconut cream.
If you prefer a more natural sweetener, replace the sugar with honey or agave syrup. It may change the flavor slightly but will provide the sweetness needed.
If you aren't a fan of dark rum, replace it with Baileys to add both creaminess and flavor, making the hot chocolate even richer.
You can also replace the dark rum with coffee liqueur or Kahlúa which both pair excellently with the cocoa and adds complexity.
If you prefer non-alcoholic hot chocolate, simply leave out the rum and increase the cocoa or add a hint of flavored extract like hazelnut or peppermint for extra flavor.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 783Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 97mgSodium: 151mgCarbohydrates: 70gFiber: 4gSugar: 58gProtein: 13g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.