Boozy Hot Cocoa Twist
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Milk thickened with arrowroot, heated till bubbling, then off the heat, chopped dark chocolate stirred in. Walnut liqueur swapped for hazelnut brandy—more depth, less sweet. Whipped cream with added bourbon, powdered sugar, and a dash of cinnamon whips to stiff peaks. Topped with homemade cinnamon marshmallows or the boozy cream. Serves two generous mugs. Calories around five seventy. Carbs near forty five. Fat’s rich, protein decent. Good source calcium, some iron. Perfect chilly night thawer.
Prep:
7 min
Cook:
12 min
Total:
19 min
Servings:
2 servings
#hot cocoa
#dessert drinks
#winter beverages
#bourbon recipes
#hazelnut flavor
#holiday drinks
Heavy cream swirled in nutty booze, rich dark chocolate melting slowly into thickened milk — one of those moments when patience pays off. There’s nothing quite like the smell of toasted nuts and warming booze filling a cold kitchen. Arrowroot powder stands in for cornstarch here; gives a crisper finish, less cloudy, plus a bit silkier texture. Hazelnut brandy instead of usual walnut liqueur — learned that from a local bar chef last winter. Adds earthiness, depth worth experimenting with. Whipping cream to stiff peaks with bourbon and maple syrup? Skip the plain cream—this one punches way above its weight and holds its structure better. Top it off with homemade cinnamon marshmallows if you have time; otherwise, grab good quality store-bought and toss a cinnamon dusting. The real trick? Watch the milk closely; thickening happens fast, sounds change — bubbles are your clue. Overboil and you’ll taste burnt starch. High reward if you listen to the pan.
Ingredients
- 1 1/2 cups whole milk
- 1 tablespoon arrowroot powder
- 3 ounces chopped bittersweet chocolate
- 2 ounces hazelnut brandy
- 1/2 cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon confectioners sugar
- 1 teaspoon maple syrup
- Homemade cinnamon marshmallows or store bought
About the ingredients
Arrowroot powder works better than cornstarch here — less thick, more translucent, better for that glossy finish. Whole milk is crucial; skim or low fat won’t give the creamy mouthfeel. Dark bittersweet chocolate over milk chocolate; the slight bitterness keeps all the sweet parts from overwhelming. Hazelnut brandy subs well for walnut liqueur: comparable nutty profile, more layered. Heavy cream must be cold for whipping; warm cream won’t reach stiff peaks, just light whip. Bourbon is a subtle, warming addition to the topping, never overpowering, just a little heat to balance sweet. Maple syrup can be replaced with honey or agave—each changes final sweetness slightly. Marshmallows: homemade with cinnamon works best, but toasted store-bought creates a nice contrast in texture if you’re short on time.
Method
- Whisk milk and arrowroot powder in a medium saucepan till arrowroot fully dissolved; no clumps.
- Heat over medium-high stirring constantly; small bubbles should start forming around edges, milk thickens slightly, watch closely; once it just starts to boil, remove from heat. Avoid scorching — arrowroot thickens fast and lumps form if overheated.
- Add chopped chocolate off heat, stir till melted fully. Should be glossy, thick but pourable. If chocolate isn’t fully slick, heat again gently for a few seconds, but don’t boil.
- Pour in hazelnut brandy, mix well; the boozy aroma hits immediately, nutty deeper notes than old walnut version.
- In chilled bowl, whip heavy cream with bourbon, confectioners sugar, and maple syrup until stiff peaks. Watch carefully — overwhipping leads to grainy butter; stop as soon as peaks hold firm. Cinnamon twist adds warmth here, subtle spice balances the sweetness.
- Serve cocoa in heatproof mugs; top with the bourbon maple whipped cream or cinnamon marshmallows. Marshmallows toast quick on hot cocoa’s surface if careful — golden edges are sign to stop.
- Optional: sprinkle tiny pinch sea salt on top for contrast.
Cooking tips
Whisk milk and arrowroot very well before heating to avoid lumps — heat slowly, don’t rush thickening. The tiny bubbles starting around the edge, slight thickening feel on back of spoon indicate it’s nearly done, pull heat too late and texture suffers. Stirring chocolate in off heat prevents graininess; chocolate can seize if added to boiling liquid. Booze added last keeps the alcohol flavor fresh, not cooked off. Whip cream cold and watch carefully. Incorporating bourbon and maple syrup in cream makes topping more complex, avoid skipping them. Topping with cream or marshmallows depends on mood; marshmallows slightly melt but hold shape if toasted well. A quick sprinkle of sea salt lifts the whole drink — balance your palate between sweet, bitter, salty, boozy. Keep eye on textures, aromas, sounds — they’re your best kitchen timers here.
Chef's notes
- 💡 Watch milk closely as it thickens with arrowroot powder; bubbles form first around edges—tiny and steady—listen for that faint hiss. Pull from heat right before full boil; overboiling scorches quickly. Arrowroot thickens fast, more translucent than cornstarch—check texture on spoon back, slight resistance means ready.
- 💡 Chocolate goes in off heat to avoid graininess and seizing; if not glossy or fully melted after stirring, gentle reheating only for seconds max, never boil. Dark bittersweet chocolate holds bitterness that cuts sweetness, milk chocolate or semi-sweet alters balance fast—use with caution.
- 💡 Whip heavy cream cold; room temp or warm cream ruins stiff peaks. Add bourbon and sweeteners early, whip steady but watch for graininess—that’s overwhipping starting. Cinnamon addition can be sprinkled at end, keeps spice subtle but noticeable. Stop whipping when peaks hold, not before or butter forms.
- 💡 Hazelnut brandy swaps walnut liqueur easily, adds earthier tone. Add booze post cooking to keep aroma fresh, boiling knocks flavor out. Maple syrup can be swapped with honey or agave—each changes sweetness and texture slightly in cream topping. Experiment small batches.
- 💡 Marshmallows toast quickly on hot surface—watch for golden edges and bubbling margins. Remove immediately or they turn chewy. Store-bought works but homemade with cinnamon gives better texture contrast. A light sprinkle salt brightens whole drink, cuts sweetness, adds pop. Tiny pinch though, not over-salted.
Common questions
How to know milk is thickened enough?
Look for tiny bubbles at edges first. Feel spoon back—slight coating not runny. Stop heating as soon as bubbles start, arrowroot thickens fast. Overheat scorches taste, ruins texture.
Can I use cornstarch instead of arrowroot?
Cornstarch works but thickens differently—more cloudy, less silkiness. Adjust quantities carefully, maybe less. Texture shifts, less transparent finish. Arrowroot preferred for smooth, glossy coat.
What if whipped cream breaks or gets grainy?
Happens if overwhipped or cream too warm. Stop whipping once peaks hold firm. Chilling bowl and cream is must. If broke, can try gently stir in fresh cream to fix or start anew.
How to store leftovers of hot cocoa and whipped cream?
Keep cocoa in airtight jar, refrigerate up to 2 days. Reheat gently on stove, stir before serving. Whipped cream best fresh, but can cover airtight and refrigerate a day; may lose some volume. Marshmallows store dry in sealed container.
