Hot chocolate with a grown-up twist

While classic hot chocolate is always a welcome treat, sometimes you want something a little deeper, a little richer, and maybe even a little boozy. That’s where this smoky hot chocolate comes in.

This isn’t the sweet stuff you remember from childhood. It’s bold and indulgent, with proper dark chocolate, a touch of brown sugar for warmth, and a generous splash of smoky whisky.

Serves: 2

Ingredients

• 2 cups whole milk (or oat milk for dairy-free)
• 100g dark chocolate (70% cocoa or higher), chopped
• 1 tbsp cocoa powder
• 1 tbsp brown sugar (optional)
• 1–2 shots of smoky whisky
• 1/4 tsp smoked sea salt
• 1/2 tsp vanilla extract
• Optional: whipped cream

Method

1. In a small saucepan over low heat, warm the milk until steaming but not boiling.
2. Stir in the chopped chocolate, cocoa powder, and sugar (if using). Whisk until smooth and fully melted.
3. Add the whisky or mezcal, smoked sea salt, and vanilla. Stir gently to combine.
4. Pour into mugs and top with whipped cream.

Variants

1. Spiced Mexican Hot Chocolate: Add a pinch of cinnamon, a dash of nutmeg, and a tiny pinch of cayenne pepper to the mix.
2. Irish Cream Twist: Swap the smoky whisky for Irish cream liqueur (like Baileys) for a creamier, sweeter take.
3. Marshmallow Edition: Top your hot chocolate with toasted marshmallows. Add a splash of vanilla vodka or marshmallow-flavoured liqueur for extra sweetness.