Discover the Ultimate Spiked Hot Cocoa Recipe – A Cinnamon and Clove Delight with a Boozy Twist! Perfect for Cozy Nights and Festive Celebrations
Indulge in the warmth and decadence of our Spiked Cinnamon and Clove Hot Cocoa, a soul-soothing elixir that elevates the classic comfort of hot chocolate to new heights.
Rich, velvety cocoa meets the inviting embrace of cinnamon and cloves, creating a symphony of winter spices that dance on your palate. Dark chocolate and a subtle hint of vanilla provide a luscious backdrop, while a spirited kick of rum or whiskey adds the perfect touch of adult allure.
This spiked hot cocoa is not just a beverage; it’s a celebration of cozy moments and festive indulgence, inviting you to savor the season with each comforting sip.
Here’s a delicious spiked cocoa recipe with cinnamon and cloves:
Ingredients:
- 2 cups milk (whole milk or your preferred non-dairy alternative)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup rum or whiskey (adjust to taste)
- Whipped cream for topping (optional)
- Cinnamon sticks for garnish (optional)
Instructions:
- In a small bowl, whisk together the cocoa powder, sugar, ground cinnamon, ground cloves, and a pinch of salt.
- Warm the milk in a saucepan over medium heat until it’s just about to simmer. Be careful not to let it boil.
- Whisk in the dry ingredients once the milk is warm until well combined.
- Add the chocolate chips or chopped chocolate to the saucepan and continue to whisk until the chocolate is fully melted and the mixture is smooth.
- Reduce the heat to low and stir in the vanilla extract.
- Gradually add the rum or whiskey to the cocoa mixture, stirring continuously. Adjust the amount according to your preference.
- Remove the saucepan from the heat once everything is well combined and heated.
- Pour the spiked cocoa into mugs and, if desired, top with whipped cream.
- Optionally, garnish each mug with a sprinkle of ground cinnamon and a cinnamon stick.
- Serve immediately and enjoy your delicious spiked cocoa with a hint of cinnamon and cloves!
Here’s a non-alcoholic, spiced cocoa mocktail with cinnamon and cloves:
Ingredients:
- 2 cups milk (whole milk or your preferred non-dairy alternative)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup dark chocolate chips or chopped dark chocolate
- Whipped cream for topping (optional)
- Cinnamon sticks for garnish (optional)
Instructions:
- In a small bowl, whisk together the cocoa powder, sugar, ground cinnamon, ground cloves, and a pinch of salt.
- Warm the milk in a saucepan over medium heat until it’s just about to simmer. Be careful not to let it boil.
- Whisk in the dry ingredients once the milk is warm until well combined.
- Add the chocolate chips or chopped chocolate to the saucepan and continue to whisk until the chocolate is fully melted and the mixture is smooth.
- Reduce the heat to low and stir in the vanilla extract.
- Remove the saucepan from the heat.
- Pour the spiced cocoa into mugs.
- Optionally, top each mug with whipped cream.
- Optionally, garnish each mug with a sprinkle of ground cinnamon and a cinnamon stick.
- Serve immediately and enjoy your delicious spiced cocoa mocktail!
Did you know?
The tradition of spiking cocoa dates back centuries. In the 17th century, European aristocrats added various spirits to their hot chocolate, believing it to have medicinal properties. The practice evolved, contributing to the delightful trend of spiked cocoa we enjoy today.
So, the next time you sip on a cozy mug of spiked hot cocoa, you’re partaking in a historical indulgence that transcends centuries of decadent sipping!
A little history:
Hot cocoa has a rich and flavorful history that spans over three millennia. Originating from the ancient civilizations of the Mayans and Aztecs in Mesoamerica, these cultures enjoyed a frothy and bitter beverage made from roasted cacao beans, chili peppers, and spices.
The Aztecs, in particular, believed that xocolātl, their version of hot cocoa, possessed divine and even aphrodisiacal qualities. With the arrival of cocoa in Europe during the 16th century, the drink transformed, gaining popularity among the elite. In the 19th century, Dutch chemist Coenraad van Houten developed the cocoa press, creating cocoa powder and paving the way for the familiar hot cocoa we cherish today.
From ancient rituals to a worldwide indulgence, hot cocoa’s journey through time is a testament to its enduring appeal.
