Spiked Hot Chocolate with Licor 43

A square photo of a black mug with whipped cream, golden chocolate curls and cinnamon marshmallows on the black background.

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.

Cook Time 5

Total Time 5

Course Drinks

Cuisine European Cuisine

Servings drinks

Calories 498 kcal

Equipment

Hand Mixer

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Pour the licor 43 and vanilla extract into the mugs.
2 tablespoons Licor 43, 1 teaspoon vanilla extract
Heat the milk in a saucepan until it boils.
1 cup milk
Turn off the heat and mix the chocolate through the hot milk, so it melts.
2 oz. dark chocolate
Pour the chocolate milk into the mugs.
Mix the cream with the confectioners sugar until it is stiff.
½ cup cream, 2 teaspoons confectioners sugar
Pipe a nice dollop of cream on the hot chocolate.
Dust with ground cinnamon.
⅛ teaspoon ground cinnamon

NOTES

1. Licor 43 - Hot chocolate with herbal liquor, Jaegermeister, Jägerbitter, or (dark) rum is also delicious.

2. Vanilla extract

Vanilla Extract -
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).
You can also replace the extract with one teaspoon of vanilla sugar.

3. Storage
You can't store this; drink it right away!

4. The nutritional value shown is per mug of luxury chocolate milk with licor 43

Nutrition

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