Talk about spiked hot chocolate! We're not simply dumping a shot of alcohol into our typical hot cocoa mix. Instead, we're taking the time to mix up a creamy blend of chocolate and carefully chosen ingredients like Kahlua, cinnamon and cayenne for a spiked sip that's delicious and unique.
2 cups of whole milk
1 shot of Kahlua (per cocktail)
a drop of vanilla extract
1 tablespoon of cocoa powder
Sprinkle of cinnamon powder
Sprinkle of cayenne chile powder
1 cup of heavy whipping cream whipped to thickness
handful of marshmallows
chocolate sauce for drizzling
In a mixing cup, add the heavy whipping cream, vanilla, cinnamon powder and cayenne powder and mix well until thick and creamy.
Next, stir in the milk to the cream mixture and once you mix, pour the blend into a saucepan and warm gently until it comes to a simmer.
Reduce the heat and then add the cocoa powder, stirring until it is fully blended. Just before removing from the heat, and pouring into a large coffee mug, add the Kahlua.
Top with marshmallows (I used a kitchen torch to burn the edges of the marshmallows to give it extra sweetness), drizzle with chocolate and then serve.