Happy Thanksgiving everyone! I hope you all get to have a delicious meal today, time with family and a little relaxation. Since many of us will be spending today and the next few following ones in pajamas (oh just me?) I thought I’d share the perfect cocktail to cozy up with this holiday. My spiked hot chocolate recipe. And it’s so easy like my other cocktails, I know you’ll love it.
While having brunch last weekend with some friends, one of them ordered a spiked hot chocolate and it was so good, but it was WAY too boozy. The cocktail had a ton of bourbon in it that completely overpowered the drink making it feel too cocktail-y and not enough hot chocolatey. As a result, I thought I’d create my own that really honed in on that warming chocolate flavor.
I decided to make your typical packet hot chocolate (because seriously, does anyone do it any other way?) and added Cathead Vodka Pecan and a good splash of Kahlua. To make sure this drink stayed true to it’s chocolate flavor, I also added a 1/2 oz of creme de cocoa. If you’re not familiar with this, it’s a chocolate liqueur that’s nice and sweet and is great to have on hand for dessert cocktails.
I loved using the pecan infused vodka because it added a really nice nutty element to the hot chocolate without over powering it. You sort of just taste it in the background and think, what is that flavor it’s so warm and delicious. Poured these spiked hot chocolates into the cutest little mugs from World Market and topped with whipped cream. I got lazy and used the classic red can of Reddi-Whip. And don’t mind me I totally ate it out of the can while standing in front of the fridge. Sprinkle with some cocoa powder and you’ve got yourself one delicious and festive cocktail.
Let’s be honest, if you’re a solid bourbon fan, go for it. But I really felt like the flavor overpowered the chocolate and using pecan vodka was really the best bet. Plus, creme de cocoa makes everything better.