Hot chocolate is already a comfort drink, but adding a splash of alcohol turns it into a cozy, grown-up indulgence that’s perfect for cold nights and holiday gatherings. This spiked hot chocolate starts with my favorite homemade base, The Best Hot Chocolate, and finishes with one simple upgrade: a shot of Baileys Irish Cream, Kahlua, or spiced rum (or your favorite spirit). Each variation brings its own flavor profile, but all three deliver rich chocolate flavor with a warming adult twist.

low angle shot of a pedestal-style glass mug filled with dark creamy spiked hot chocolate. The mug is topped with piped whipped cream and chocolate shavings. In the background are three bottles of Baileys, Kahlua, and spiced rum.

Whether you’re craving something creamy, coffee-forward, or warmly spiced, these boozy hot chocolate variations are easy to make and even easier to love. Serving a mixed crowd? Start with the same base and pour mugs for the kids straight up as The Best Hot Chocolate, or stir in a touch of peppermint extract to turn theirs into Peppermint Hot Chocolate. One cozy batch, two ways to serve – so everyone gets to indulge in a warm, chocolatey mug, whether it’s spiked or kid-friendly.

Why You Will Love This Peppermint Hot Chocolate Recipe

One base recipe, three flavors – Start with my Best Hot Chocolate recipe and customize each mug to suit your mood.

Perfectly balanced – The richness of the hot chocolate pairs beautifully with each alcohol – nothing overpowering, nothing lost.

Simple & quick – Just add one shot of alcohol per serving – no complicated techniques or extra equipment.

Great for entertaining or making a hot chocolate bar – Set out the hot chocolate base and let guests choose their favorite boozy addition.

Easily scalable – Make one cozy mug or a whole batch for holiday parties and winter gatherings.

low angle shot of half a wooden serving tray with three glass mugs of spiked hot chocolate. Each one is topped differently. The one closest to the camera bottom left is topped with white mini marshmallows. The mug to the right and nearer the middle of the scene is topped with whipped cream and shaved chocolate. The third mug is towards the left and near the top of the photo is topped with just whipped cream.

Equipment Needed

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This recipe uses the following kitchen tools:

Ingredients to Make Boozy Hot Chocolate

The Best Hot Chocolate Base

Sugar – completely optional, but adds sweetness.

Dark chocolate – Brings a rich chocolate flavor.

2% milk – the liquid portion of the drink. No need to use whole milk or heavy cream as the cornstarch helps mimic the creamy thickness, but you can if you want. You can also replace with milk substitutes if you want.

Cocoa Powder – Adds to the chocolate flavor.

Cornstarch – a thickening agent that makes the spiked hot chocolate slightly thick giving it a luxurious mouth-feel.

Vanilla Extract – not used if adding a shot of alcohol.

Garnishes – whipped cream and/or marshmallows, cocoa powder or chocolate shavings (not shown)

Ingredients for the Spiked Hot Chocolate

Ingredients used to make spiked Hot chocolate. Overhead shot showing a premade batch of The Best Hot Chocolate, a bottle of Baileys, a bottle of Kahlua, and a bottle of spiced rum.

Irish Cream – for a creamy spiked Baileys hot chocolate.

Kahlua – for a coffee forward spiked hot chocolate.

Spiced Rum – for a warmly spiced spiked hot chocolate.

How to Make Spiked Hot Chocolate

Prepare a batch of my Best Hot Chocolate according to the recipe instructions, but don’t add the vanilla extract (unless you want the vanilla flavor as well). Once hot and smooth, remove it from the heat and pour into 2 mugs.

Four overhead shots all looking into a silver saucepan to show the process of making the best hot chocolate. The picture in the upper left corner shows just the cocoa powder and cornstarch added to the pot. The next picture on the upper right shows a thin dark brown paste after a couple of tablespoons of milk have been added and whisked in. The next picture bottom left is after all the milk has been added to the sauce pan and whisked in. It looks like a creamy brown chocolate drink. The last picture in the lower right corner is of the saucepan after all ingredients have been added and it is a rich brown chocolate color.

To each mug, stir in 1 shot (1½ oz / 45 ml) of your chosen alcohol: Baileys Irish Cream, Kahlua, Spiced Rum, or other spirit of your choosing.

Taste to determine if you want to add sugar and/or more alcohol.

Top as desired and serve immediately.

Boozy Hot Cocoa Variations

Spiked Hot Chocolate with Baileys Irish Cream

Creamy and indulgent, Baileys adds a subtle vanilla and Irish cream flavor that blends seamlessly into hot chocolate. This is the smoothest, most dessert-like option – perfect if you love rich, cozy drinks.

Two side by side pictures. Picture on the left is a shot of Baileys being added into a glass mug of dark hot chocolate. The picture on the right is of the spiked baileys hot chocolate with whipped cream and shaved chocolate on top.

Kahlua Hot Chocolate

Kahlua brings deep coffee notes that intensify the chocolate flavor without making the drink overly sweet. This version is ideal for coffee lovers and pairs beautifully with dark chocolate.

Two side by side pictures. Picture on the left is a shot of dark Kahlua being added into a glass mug of hot chocolate. The picture on the right is of the spiked Kahlua hot chocolate with whipped cream on top.

Spiced Rum Hot Chocolate

Warm spices and caramel notes from spiced rum add depth and complexity, making this version especially festive. It’s an excellent choice for winter evenings or holiday celebrations.

Two side by side pictures. Picture on the left is a shot of amber colored spiced rum being added into a glass mug of hot chocolate. The picture on the right is of the spiked rum hot cocoa topped with mini white marshmallows.

Tips for Making the Best Spiked Hot Chocolate

Add alcohol after heating. Never boil the hot chocolate after adding alcohol, heat can dull the flavor and burn off the alcohol.
Use a rich hot chocolate base. Alcohol slightly thins the drink, so starting with a creamy, full-bodied hot chocolate makes a big difference.
Stick to one shot per mug. One shot adds flavor without overpowering the chocolate. You can always adjust to taste.
Choose quality ingredients. Good chocolate and good alcohol matter, this is a simple recipe where flavors really shine.
Finish with toppings. Whipped cream, marshmallows, shaved chocolate, cocoa powder, or even a drizzle of chocolate syrup make these drinks extra special.

Spiked Hot Chocolate FAQs

How much alcohol should I add to the hot chocolate? One standard shot (1½ oz) per mug is perfect for flavor and balance.

Can I make spiked hot chocolate ahead of time? You can make the hot chocolate base in advance, but add the alcohol just before serving to retain flavor and potency.

Can I use non-dairy milk? Yes! Almond milk works well—just choose an unsweetened variety for best results.

What’s the best alcohol for hot chocolate? Baileys, Kahlua, and spiced rum are classics, but peppermint schnapps or bourbon also work well.

Is this recipe kid-friendly? The base hot chocolate is, but once alcohol is added, this becomes an adult-only drink.

Can I use instant hot chocolate to make a spiked hot chocolate? You sure can. Sometimes, you are in a pinch and you might be missing some of the necessary ingredients. You can always add a shot of alcohol to an instant hot chocolate pack. It won’t be as nice, but hey, you were in a pinch.

Spiked Hot Chocolate (3 Boozy Variations)

Leanne Neill

Print Recipe

Prep Time 10

Total Time 10

Course Drinks

Cuisine American

Servings 2 mugs

Equipment

1 Small Saucepan
1 Measuring Cups
1 Measuring Spoons
1 Whisk
1 Wooden spoon
1 Shot glass

Ingredients

1 tbsp Cocoa Powder
1 ½ tsp Cornstarch
2 cups 2% Milk
3 oz Chocolate dark
3 tsp Sugar optional
1 shot Baileys, Kahlua, rum or spirit of your choice

Topping

1 Whip cream and/or marshmallows
1 Chocolate shavings or chips
1 Chocolate sauce

Instructions

Prepare a batch of my Best Hot Chocolate according to the recipe instructions, but don't add the vanilla extract (unless you want the vanilla flavor as well). Once hot and smooth, remove it from the heat and pour into 2 mugs.
To each mug, stir in 1 shot (1½ oz / 45 ml) of your chosen alcohol: Baileys Irish Cream, Kahlua, Spiced Rum, or other spirit of your choosing.
Taste to determine if you want to add sugar and/or more alcohol.
Top as desired and serve immediately.

Notes

Add alcohol after heating. Never boil the hot chocolate after adding alcohol, heat can dull the flavor and burn off the alcohol.
Use a rich hot chocolate base. Alcohol slightly thins the drink, so starting with a creamy, full-bodied hot chocolate makes a big difference.
Stick to one shot per mug. One shot adds flavor without overpowering the chocolate. You can always adjust to taste.
Choose quality ingredients. Good chocolate and good alcohol matter, this is a simple recipe where flavors really shine.
Finish with toppings. Whipped cream, marshmallows, shaved chocolate, cocoa powder, or even a drizzle of chocolate syrup make these drinks extra special.

FAQs
How much alcohol should I add to the hot chocolate? One standard shot (1½ oz) per mug is perfect for flavor and balance.
Can I make spiked hot chocolate ahead of time? You can make the hot chocolate base in advance, but add the alcohol just before serving to retain flavor and potency.
Can I use non-dairy milk? Yes! Almond milk works well—just choose an unsweetened variety for best results.
What’s the best alcohol for hot chocolate? Baileys, Kahlua, and spiced rum are classics, but peppermint schnapps or bourbon also work well.
Is this recipe kid-friendly? The base hot chocolate is, but once alcohol is added, this becomes an adult-only drink.

low angle shot of a wooden serving tray with three spiked hot chocolates on it. The far left is spiced rum spiked hot chocolate with marshmallows, the middle is Baileys spiked hot chocolate with whipped cream and chocolate shavings, the far right is Kahlua spiked hot chocolate with whipped cream.

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