Description
Enjoy a decadent and comforting spiked hot chocolate featuring rich cocoa, bourbon whiskey, and Kahlúa, topped with optional boozy Kahlúa-infused marshmallows for an indulgent twist on a classic winter warmer.
Ingredients
Scale
Kahlúa Marshmallows (Optional)
- 1/4 cup water
- 3 1/2 tsp unflavored gelatin powder (from 1 1/2 packets)
- 1/4 tsp kosher salt
- 1/3 cup (40 g) powdered sugar
- 2 tbsp cornstarch
- Cooking spray
- 1/2 cup (100 g) granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup Kahlúa
Spiked Hot Chocolate
- 2 tbsp unsweetened cocoa powder
- 3 cups whole or nut milk, divided
- 4 oz (1/4 cup) semisweet chocolate chips
- 1/4 cup bourbon whiskey
- 2 tbsp Kahlúa
- 1 tsp pure vanilla extract
- Pinch of salt
- Whipped cream, for topping (optional)
Instructions
- Bloom the Gelatin: In the large bowl of a stand mixer fitted with the whisk attachment, whisk together water, gelatin powder, and kosher salt. Let this mixture bloom for 10 minutes to activate the gelatin.
- Prepare Sugar Mixture and Pan: While gelatin blooms, sift the powdered sugar and cornstarch into a small bowl. Grease an 8-inch square pan with cooking spray then dust it well with the powdered sugar mixture, pouring any excess back into a separate small bowl for later use.
- Cook Sugar Syrup: In a small saucepan over medium heat, combine granulated sugar, light corn syrup, and Kahlúa. Cook without stirring until an instant-read thermometer registers 240°F (the soft-ball stage). Remove from heat immediately to prevent burning.
- Mix Gelatin with Sugar Syrup: With the mixer running on medium speed, slowly stream the hot sugar syrup into the bloomed gelatin mixture. Increase speed to medium-high and beat continuously until the mixture becomes fluffy and airy, about 12 minutes. Grease a rubber and offset spatula with cooking spray.
- Set the Marshmallows: Quickly transfer the marshmallow mixture into the prepared pan, smoothing it evenly with the offset spatula. Allow the marshmallows to set at room temperature for at least 3 hours or up to 6 hours.
- Cut the Marshmallows: Once set, dust a knife or cookie cutter with the reserved powdered sugar-cornstarch mixture and cut marshmallows into desired shapes. Store them in an airtight container at room temperature until ready for use.
- Heat Cocoa Mixture: For the hot chocolate, whisk the cocoa powder with 1/4 cup of the milk in a small saucepan over medium heat until smooth. Whisk in the remaining 2 3/4 cups milk and heat until the mixture is hot but not simmering.
- Melt Chocolate and Add Spirits: Stir in semisweet chocolate chips until melted and the mixture is smooth. Then add bourbon whiskey, Kahlúa, pure vanilla extract, and a pinch of salt. Stir to combine thoroughly.
- Serve: Divide the hot chocolate among mugs and top with whipped cream and the optional Kahlúa marshmallows. Serve immediately for a warm and boozy treat.
Notes
- Kahlúa marshmallows are optional but add a delightful boozy twist and soft texture to the hot chocolate.
- The marshmallows can be stored in an airtight container for up to one week at room temperature.
- For a non-alcoholic version, omit bourbon and Kahlúa, and substitute with vanilla extract and a splash of milk.
- Use whole milk for the creamiest texture; nut milks work as a dairy-free alternative but may alter flavor slightly.
- Monitor the sugar syrup temperature carefully to ensure proper marshmallow texture; 240°F is the soft-ball stage essential for fluffiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Keywords: spiked hot chocolate, boozy hot chocolate, Kahlúa hot chocolate, homemade marshmallows, winter drink, bourbon hot chocolate, cozy drink
