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woman holding a glass mug with boozy pumpkin spice hot chocolate with whipped cream and a cinnamon stick.

Boozy Pumpkin Spice Hot Chocolate

Mimi Council
This fall cocktail will warm you up! This hot chocolate with pumpkin spice has the addition of bourbon for a spicy, creamy, and spiked hot chocolate! This fall cocktail is sure to be a hit.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Drink
Cuisine American
Makes 2 servings
Calories 308 kcal

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 or small saucepan 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

Tips
  • 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.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 308kcalCarbohydrates: 23gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 94mgPotassium: 389mgFiber: 0.4gSugar: 22gVitamin A: 396IUVitamin C: 0.1mgCalcium: 304mgIron: 0.3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!