Double Spiked Hot Cocoa

October 19, 2022

If whiskey + chocolate is one of your favorite pairings, we have a drink for you! When we made this recipe for ourselves, we used our Classic Cocoa Mix (Vanilla), added a Canadian blend whiskey and Irish cream whipped cream.

Ingredients: Whiskey Hot Cocoa
(Serves 1)

2 heaping tablespoons Intrigue Chocolate Hot Cocoa Mix
2 tablespoons water right off boil
1 ounce whiskey
4 - 5 ounces of warm milk (of choice)

Ingredients: Irish Cream Whipped Cream

(Makes 1 cup- serves 2)
1/2 cup heavy cream
4 teaspoons Irish cream whiskey
2 teaspoons powdered sugar

Directions:

Make whipped cream. Using a hand mixer or stand mixer with a whisk attachment, whip all ingredients on medium-high speed until medium peaks form. about 3 to 4 minutes. Set aside in the fridge to cool. Whipped cream needs to rest for at least ten minutes and no more than 24 hours.
In a small bowl, combine cocoa mix and boiling hot water. Stir vigorously until combined to make a thick sauce or "mud".
In a saucepan, combine cocoa "mud' and milk. Heat on medium until steamy (do not boil).
Remove from the heat and pour into your favorite mug. Add your favorite whiskey and top with Irish cream whipped cream.

Pro tips:

For a never-fail whipped cream: place a clean mixing bowl in the freezer for ten minutes prior to whipping.
The Irish cream flavor develops over time. Do not make the mistake of adding too much Irish cream, or your whipped cream will not set.
You can use any alternative milk and creamer for this recipe. Whipping times may vary for whipped cream.
Whipped cream lasts up to 24 hours in the fridge, or until it starts to separate.

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