Kahlua Hot Chocolate

How to Make Kahlua Hot Chocolate

1. 1

   Step 1: Warm milk and combine dry ingredients

   In a medium saucepan, whisk together the whole milk, heavy cream, cocoa powder, granulated sugar and salt until smooth. Place over medium heat and continue whisking until the mixture is warm and the sugar has dissolved, about 3–4 minutes; do not let it boil.

   For this step

   • 3 cupsWhole milk
   • 1/2 cupHeavy cream
   • 1/2 cupUnsweetened cocoa powder
   • 1/4 cupGranulated sugar
   • a pinchSalt
   
2. 2

   Step 2: Melt in dark chocolate

   Reduce heat to low and add the chopped dark chocolate, stirring constantly until fully melted and the mixture is glossy and smooth. Keep the heat gentle so the chocolate melts evenly without scorching.

   For this step

   • 4 ozDark chocolate (60–70%), finely chopped
   
3. 3

   Step 3: Add Kahlúa and vanilla

   Remove the pan from the heat and stir in the Kahlúa and vanilla extract until combined. Taste and adjust sweetness if needed—if too intense, return briefly to low heat and whisk in a splash more milk.

   For this step

   • 1/2 cupKahlúa (coffee liqueur)
   • 1 tspVanilla extract
   
4. 4

   Step 4: Maintain gentle warmth

   Keep the hot chocolate warm over the lowest heat setting while you prepare mugs and garnishes, stirring occasionally to maintain a silky texture. Avoid boiling once the alcohol is added to preserve flavor and alcohol content.
   
5. 5

   Step 5: Serve and garnish

   Ladle the hot chocolate into warmed mugs, top each with a generous dollop of whipped cream and a sprinkle of chocolate shavings. Serve immediately while warm and enjoy responsibly.

   For this step

   • 1 cupWhipped cream (for topping)
   • 2 tbspChocolate shavings (for garnish)
   

1. In a medium saucepan, whisk together the whole milk, heavy cream, cocoa powder, granulated sugar and salt until smooth. Place over medium heat and continue whisking until the mixture is warm and the sugar has dissolved, about 3–4 minutes; do not let it boil.
2. Reduce heat to low and add the chopped dark chocolate, stirring constantly until fully melted and the mixture is glossy and smooth. Keep the heat gentle so the chocolate melts evenly without scorching.
3. Remove the pan from the heat and stir in the Kahlúa and vanilla extract until combined. Taste and adjust sweetness if needed—if too intense, return briefly to low heat and whisk in a splash more milk.
4. Keep the hot chocolate warm over the lowest heat setting while you prepare mugs and garnishes, stirring occasionally to maintain a silky texture. Avoid boiling once the alcohol is added to preserve flavor and alcohol content.
5. Ladle the hot chocolate into warmed mugs, top each with a generous dollop of whipped cream and a sprinkle of chocolate shavings. Serve immediately while warm and enjoy responsibly.