Hot Amaretto

Kudos to: Aldi 

This deliciously rich hot chocolate definitely packs a punch.

Ingredients:

700ml semi-skimmed milk

300ml Cowbelle single cream

125g Moser Roth 70% dark chocolate

100ml Amaretto

25g Moser Roth Madagascan vanilla chocolate

Method:

1. Finely chop the dark chocolate and grate the white chocolate.
2. Put the milk and the cream into a pan and heat to almost boiling.
3. Divide the dark chocolate between 4 glasses, adding 25ml of Amaretto into each glass.
4. Divide the hot milk between the 4 glasses 
5. Stir to melt the chocolate, then sprinkle white chocolate over the top and serve.

Cocoa Buie II

Kudos to: Good Taste with Tanji 

We always take our whisky with chocolate and cinnamon. 

Ingredients

2 oz Drambuie

9 oz hot milk

3 oz hot cocoa mix

1/8 tsp ground cinnamon

1/8 tsp salt

Instructions
In a saucepan, combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot, garnished with miniature marshmallows if desired.

Midnight Mint Hot Chocolate

Kudos to: Miriam Nice

This sumptuous and creamy boozy blend is made with dark chocolate, double cream and a touch of mint liqueur. 

Ingredients:

50ml double cream  

1 tsp icing sugar  

Few drops of peppermint extract 

150ml whole milk 

50g dark chocolate, chopped 

25ml crème de menthe

Dark chocolate curls or sprinkles 

Method:

1. Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.
2. Pour the milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat then add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into a mug.
3. Top with a dollop of the whipped mint cream and chocolate curls (or sprinkles) just before serving.