Spiked Hot Mocha
By Mark HuxsollPublished on October 18, 2022
Time
10 minutes
Yield
Makes 2 cocktails
Ingredients
Before You Begin
We prefer our homemade Coffee Liqueur in this recipe, but you can substitute your favorite store-bought coffee liqueur. 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.
Instructions
- Whisk cream and ½ ounce simple syrup together in chilled bowl until soft peaks begin to form, about 30 seconds; set aside.
- Stir hot coffee, coffee liqueur, cocoa, and remaining 1 ounce simple syrup in 4-cup liquid measuring cup or carafe until cocoa is dissolved.
- Divide coffee mixture between 2 warmed mugs. Top with whipped cream and dust with extra cocoa. Serve hot.
Time
10 minutesYield
Makes 2 cocktailsIngredients
Ingredients
Ingredients
Why This Recipe Works
We combined the cozy nostalgia of hot chocolate on a cold winter's night with a nod to the grown-up palate to create this luscious hot mocha cocktail. We started by whipping cream and simple syrup to make a soft whipped cream topping. Then we brewed some coffee and added coffee liqueur, a little unsweetened cocoa powder, and a touch of simple syrup for a drink with balanced notes of booze, chocolate, and coffee. The soft, whipped cream adorned with cocoa powder is a dreamy garnish that takes this cocktail to the next level.
Before You Begin
We prefer our homemade Coffee Liqueur in this recipe, but you can substitute your favorite store-bought coffee liqueur. 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.
Instructions
- Whisk cream and ½ ounce simple syrup together in chilled bowl until soft peaks begin to form, about 30 seconds; set aside.
- Stir hot coffee, coffee liqueur, cocoa, and remaining 1 ounce simple syrup in 4-cup liquid measuring cup or carafe until cocoa is dissolved.
- Divide coffee mixture between 2 warmed mugs. Top with whipped cream and dust with extra cocoa. Serve hot.
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