Spiked Hot Chocolate with Licor 43

Spiked hot chocolate with licor 43—There's nothing like a warm cup of hot chocolate on a cold winter's day. But what if you could elevate this classic treat into something truly luxurious? Then make this chocolate milk with Licor 43, a decadent and delicious twist on traditional hot chocolate that will impress even the most demanding chocolate drinkers.

Whether curled up on the couch with a good book or entertaining guests on a chilly evening, luxury chocolate milk with Licor 43 is the perfect way to warm up and enjoy a truly special treat. So give it a try and experience the ultimate luxury spiked hot chocolate.

Cozy Up With This Decadently Spiced Spiked Hot Chocolate!

So what exactly is Licor 43? It is a Spanish liqueur made according to a secret recipe with a mix of 43 different herbs and spices, hence the name. The result is a smooth, sweet, and slightly spicy taste that goes perfectly with hot chocolate's rich, creamy taste.

The result is a luxurious and delicious hot chocolate that you will love. The Licor 43 adds a subtle flavor to the traditional hot chocolate, while the whipped cream and vanilla provide a rich and decadent finish.

And if you want even more delicious hot drinks to enjoy, check out this page with delicious recipes for beverages, such as homemade chai tea and hot chocolate with Baileys and Bishop's wine.

What do you need for Choco Licor 43?

To prepare this Spiked Hot Chocolate, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Licor 43 - or Cuarenta y Tres. A sweet Spanish liqueur with 43 ingredients, including citrus juice. And that's why it fits so well with this drink.
• Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
• Milk - Use whole milk to dissolve the chocolate.
• Dark chocolate - This chocolate has an intense taste. It contains more cocoa than sugar. That is good because you already add licor 43, which is nice and sweet.
• Cream - Use heavy cream which you can whip. Because you have to beat this, that's important. First, ensure it is cold; then, it will stiffen better.
• Confectioner's sugar - Because the cream mixture beats stiff quickly, you use powdered sugar. It dissolves quickly and mixes well. Regular sugar would give crystals.
• Cinnamon - Has a sweet woody flavor with a hint of lemon. Again, we use it here ground.

How to prepare Hot Chocolate with Licor 43

You can find a printable recipe with a detailed description at the bottom of this blog.

1. Heat the milk until it is hot.
2. Meanwhile, pour licor 43 and vanilla extract into a mug.
3. Dissolve the chocolate in the milk and pour it into your mug.
4. Beat the cream with the confectioner's sugar until stiff, and pipe a whipped cream on the chocolate milk. Dust with some cinnamon and serve immediately.