Boozy Pumpkin Spice Hot Chocolate
Spice up your hot cocoa game with this Boozy Pumpkin Spice Hot Chocolate. This cozy fall drink is an amazing way to enjoy hot chocolate with pumpkin spice and a little bit of bourbon.
If you love pumpkin spice, be sure to check out some of my other favorite recipes like Frosted Pecan Pumpkin Spice Cookies, Pumpkin Spice Latte Protein Brownies, Buttermilk Pumpkin Waffles, or Pumpkin Spice Crinkle Cookies.
A Quick Look At The Recipe
- Recipe Name: Boozy Pumpkin Spice Hot Chocolate
- Ready In: 10 minutes
- Makes: 2 servings
- Main Ingredients: milk, cane sugar, milk chocolate, pumpkin spice
- Flavor Profile: lightly chocolate malty with cozy pumpkin spice
- Dietary Info: gluten free, no seed oils, eggless, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: lightly spicy, cozy, spiked hot chocolate
Summarize & Save This Content On
Why You'll Love This Recipe
- Light & Spicy: This Boozy Pumpkin Spice Hot Chocolate is warm and comforting. I use milk chocolate as opposed to cocoa powder or dark chocolate so it's incredibly light, which pairs so well with the pumpkin spice.
- Homemade Whipped Cream: I make my own Homemade Organic Whipped Cream and the whipped cream just melts into the cocoa, which is always my favorite part! If you take the extra time to make Homemade Organic Whipped Cream, this will be the best hot chocolate with pumpkin spice ever! I love serving this with a cinnamon stick as you can stir it up and add a bit more spice to your cocktail.
- Boozy: If you are trying to decide between a cocktail and hot chocolate, you don't have to with this recipe for Boozy Pumpkin Spice Hot Chocolate! I love hot chocolate with pumpkin spice, but this really takes it to the next level! This makes the perfect fall drink for a cozy night in or even to serve at a Halloween party.
Ingredients
- Milk: I use organic whole milk, but if you want to make this with dairy free milk, organic coconut milk also is a great option and it makes a very creamy cocoa. And, check out Hot Chocolate Versus Hot Chocolate Milk if you are curious about using chocolate milk.
- Milk Chocolate: I use organic milk chocolate for a light and creamy cocoa. Use dark chocolate if you are making vegan.
- Pumpkin Spice: I use my homemade pumpkin pie spice mix, but store bought also works.
- Bourbon: This is optional, but bourbon will make this a spiked hot chocolate!
- Whipped Cream: I top this with my Homemade Oragnic Whipped Cream. This is optional, but it really makes this spiked hot chocolate so good!
- Cinnamon Sticks: I garnish this cocoa with organic cinnamon sticks, optional, but definitely a festive touch if you're serving this for a party!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Spiked Hot Chocolate
- Hit the right temp. Warm to 140–160°F — hot enough to melt chocolate, not so hot it scalds milk or blows off aromatics. Milk can burn when heated higher and that flavor will transfer to cocoa, which is why I always recommend using a drink thermometer.
- Add booze off heat. Stir in 1–1½ oz spirit after you pull the pan—keeps aroma, avoids harshness.
- Taste after adding booze; spirits/liqueurs bring sugar. Add a pinch of salt if needed.
- Make it vegan. Use coconut or oat milk and dark chocolate without dairy. Top with Homemade Organic Vegan Whipped Cream.
- Leftovers? Chill the cocoa, not the booze, for up to 3 days in the fridge and reheat then add in the booze.
How to Make Boozy Pumpkin Spice Hot Chocolate
- Chop the milk chocolate.
- Add the milk, milk chocolate, cane sugar, and pumpkin spice to a 2-quart pot and put over high heat. Add in the drink thermometer.
- Whisk until all ingredients are combined and the chocolate and sugar has melted completely. Continue to whisk until it reaches 140°F to 160°F. Remove from heat.
- In two mugs, add 1 ½ ounces (1 shot) of bourbon into each.
- Pour hot chocolate over top. Add desired toppings, such as whipped cream, cinnamon, or a cinnamon stick.
- Serve immediately!
What to Serve With Boozy Pumpkin Spice Hot Chocolate
The answer is always cookies! I love enjoying chocolate cookies with this recipe specifically as the spiked hot chocolate itself is on the lighter side as it's made with milk chocolate and pumpkin spice. Try Chewy Chocolate Espresso Cookies, Double Chocolate Pumpkin Cookies, Eggless Double Chocolate Chip Cookies, or Eggless Chocolate Oatmeal Raisin Cookies.
But, pumpkin cookies are a close second. Try Brown Butter Pumpkin Cookies With Caramel, The Best Gluten Free Pumpkin Chocolate Chip Cookies, or my personal favorite Pumpkin Oatmeal Chocolate Chip Cookies.
Spiked Hot Chocolate FAQ's
This recipe for Boozy Pumpkin Spice Hot Chocolate uses bourbon as I think it pairs really well with the pumpkin spice and light coca flavor. If you are making another kind of spiked hot chocolate, you could always use peppermint schnapps or a coffee liqueur or even whiskey too!
Bourbon is the go-to with pumpkin spice because barrel aging loads it with vanilla, caramel, and baking-spice notes (from oak lactones and natural vanillin) that echo cinnamon, nutmeg, clove, and allspice without competing; its dryness also reins in sweet mixers. Dark or aged rum is a close second—molasses richness and warm esters make pumpkin taste deeper and dessert-like, while spiced rum doubles down on the holiday vibe (use sparingly to avoid excess sweetness). Rye whiskey adds peppery snap if you want a less sweet, more aromatic profile. So, if you don't have bourbon, try one of these others!
Yes, just use nondairy milk (I recommend coconut) and use vegan whipped cream.
More Pumpkin Spice Recipes
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Boozy Pumpkin Spice Hot Chocolate
Equipment
- Digital Food Scale
- Small Pot
- Whisk
- Drink Thermometer
Ingredients
Hot Chocolate
- 2 cups milk
- 14 grams milk chocolate (chopped)
- 14 grams cane sugar
- ¼ teaspoon pumpkin pie spice
- 3 ounces bourbon (2 shots)
Topping Ideas
- Homeamde Whipped Cream (optional)
- Homemade Marshmallows (optional)
- cinnamon sticks (for garnish)
- Sprinkle of pumpkin spice or cinnamon (optional)
Instructions
- Chop the milk chocolate.
- Add the milk, milk chocolate, cane sugar, and pumpkin spice to a 2-quart pot and put over high heat. Add in the drink thermometer.
- Whisk until all ingredients are combined and the chocolate and sugar has melted completely. Continue to whisk until it reaches 140°F to 160°F. Remove from heat.
- In two mugs, add 1 ½ ounces (1 shot) of bourbon into each.
- Pour hot chocolate over top. Add desired toppings, such as whipped cream, cinnamon, or a cinnamon stick.
- Serve immediately!
Video
Notes
- Hit the right temp. Warm to 140–160°F — hot enough to melt chocolate, not so hot it scalds milk or blows off aromatics. Milk can burn when heated higher and that flavor will transfer to cocoa, which is why I always recommend using a drink thermometer.
- Add booze off heat. Stir in 1–1½ oz spirit after you pull the pan—keeps aroma, avoids harshness.
- Taste after adding booze; spirits/liqueurs bring sugar. Add a pinch of salt if needed.
- Make it vegan. Use coconut or oat milk and dark chocolate without dairy. Top with Homemade Organic Vegan Whipped Cream.
- Leftovers? Chill the cocoa, not the booze, for up to 3 days in the fridge and reheat then add in the booze.
Nutrition
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This and a cookie is pure bliss during the fall season! Perfectly spicy, creamy chocolate, there’s nothing better!