It’s that most wonderful time of the year when hopefully we all get to enjoy a little bit of downtime between holidays. This is when I like to sink into a cozy chair with an even cozier blanket, maybe a book to read or some quiet music to listen to, and something warm to sip on.
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A cup of tea or hot cocoa would do the trick, but if I’m looking for a beverage that’s a bit more luxurious, I’ll whip up a Spiked Hot Mocha. With notes of coffee and chocolate and a hint of coffee liqueur, it’s a perfect winter warmer.
To make a Spiked Hot Mocha, simply stir together hot brewed coffee, coffee liqueur, cocoa powder, and simple syrup. You can use our recipe for homemade Coffee Liqueur (but note that it takes a week to infuse) or any store-bought coffee liqueur here, such as Mr. Black Cold Brew Coffee Liqueur or Kahlúa.
This hot, chocolaty drink just needs a dollop of lightly sweetened whipped cream and a dusting of cocoa powder to tie it together and make it feel special.
Our recipe makes two mugfuls, so you can share one with someone else who needs some post-holiday downtime. The first sip is sure to start melting away all that holiday stress.
Spiked Hot Mocha
By Mark Huxsoll
Makes 2 cocktails
Total Time: 10 minutes
This recipe can easily be scaled to serve a crowd; prepare larger batches through step 2 and hold the coffee mixture in a thermal carafe or slow cooker set to the lowest setting until ready to serve.
- 4 ounces heavy cream
- 1½ ounces (3 tablespoons) Simple Syrup, divided
- 12 ounces (1½ cups) brewed hot coffee
- 4 ounces (½ cup) coffee liqueur
- 2 teaspoons unsweetened cocoa powder, plus extra for dusting
1. Whisk cream and ½ ounce simple syrup together in chilled bowl until soft peaks begin to form, about 30 seconds; set aside.
2. Stir hot coffee, coffee liqueur, cocoa, and remaining 1 ounce simple syrup in 4-cup liquid measuring cup or carafe until cocoa is dissolved.
3. Divide coffee mixture between 2 warmed mugs. Top with whipped cream and dust with extra cocoa. Serve hot.
