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Whether You are Playing  in the Snow or Just Chillin’ Inside, Here’s a Classic Cocktail to Try (Over 21 Please)

While childhood memories of my Mom opening packets and pouring them in a cup after sledding or ice skating still remains a very fond memory, I’ve grown to enjoy an adult spiked hot cocoa. I have to say, hot chocolate is my favorite winter drink. Whether I’m adding a cinnamon stick in the cup or a candy cane with whipped cream , I try to change it up so it’s a little different than your basic hot cocoa. I sometimes add more cocoa and flour to make it a thicker more Italian Hot Chocolate recipe.  I can’t lie, there is nothing like a little alcohol added in my coffee or hot chocolate. Grab some bourbon and follow this recipe for a cup of perfection to warm you up this Holiday Season.

Spiced Mexican Hot Chocolate

YIELD: 8 to 10 servings


  • 4 c. whole milk
  • 2 c. half-and-half
  • 1/2 c. dulce de leche    ( Dulce de leche is a confection prepared by slowly heating sweetened milk to create a caramel color and flavor. HEAT SLOW AND LOW!  I learned this from experience since I usually have no patience and increase temps to high so things will cook quicker!)
  • 2 Cinnamon sticks
  • 10 oz.  dark chocolate
  • 2 tsp. pure vanilla extract
  • 1/4 tsp.  salt
  • 1/2 c. bourbon


  1. Whisk together milk, half-and-half, dulce de leche, and cinnamon sticks in a large saucepan.
  2. Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes.
  3. Return mixture to a simmer over medium heat. Gradually whisk in dark chocolate, whisking until melted and smooth.
  4. Remove from heat and stir in pure vanilla extract, salt, and bourbon, if desired. Discard cinnamon sticks. Serve warm.
 Maryann hopes to one day open her own hot chocolate bar.