Toasting marshmallows on a bonfire, marvelling at firework displays, scrawling dirty words in the air with sparklers – Guy Fawkes Night is full of wonderful activities. But perhaps the moment we most look forward to is coming in from the cold and warming up with a steaming cup of hot chocolate.
This year we're going the extra mile and adding a grown-up twist to our favourite winter tipple. Click through to see the best alcoholic hot chocolate recipes, guaranteed to bring an extra spark to your Bonfire Night.
Tipsy Toblerone Hot Chocolate
Serves 2
Ingredients
1 pint of milk
1 small Toblerone bar
1.5 tbsp cocoa powder
4 tbsp Frangelico or Amaretto
Mini marshmallows
Instructions
Finely chop the Toblerone and place the pieces in a saucepan over medium heat. Add half of your milk and stir continuously with a wooden spoon until chocolate is completely melted. Be very careful not to let it burn! Lower the heat and slowly add the rest of your milk, whisk for about a minute until smooth. Pour into two mugs, top with mini marshmallows and enjoy.
Photo: Janelle Jones
Kahl ú a Peppermint Hot Chocolate
Serves 1
Ingredients
1 cup of hot chocolate
2.5 tbsp Kahlúa or Kahlúa Peppermint
1.5 tbsp peppermint schnapps
3 peppermint chocolate marshmallows
Instructions
Mix all ingredients together and top with marshmallows!
Photo: Courtesy of Earnest Home co.
Amaro Hot Chocolate With Angostura Whipped Cream
Serves 3
Ingredients
For the hot cocoa:
58g unsweetened cocoa powder, such as Valrhona
1 tbsp granulated sugar
Pinch kosher salt
710ml milk
227g semisweet chocolate chips (or other type of chocolate, such as milk chocolate, depending on your taste)
1 tsp vanilla extract
148ml Italian amaro, such as Averna
For the Angostura whipped cream:
237ml heavy whipping cream
1 tbsp simple syrup (see original recipe)
1 tsp vanilla extract
6 dashes Angostura bitters
Instructions
To make the whipped cream: Using an electric mixer or stand mixer fitted with the whisk, beat heavy whipping cream at high speed until soft peaks form, then add simple syrup, vanilla extract and Angostura bitters. Whip until medium peaks form, about 1 minute longer. (Alternatively, you can add all the ingredients to a whipped cream dispenser and use that instead.)
To make the hot cocoa: In a medium saucepan, stir cocoa with sugar and salt. Stir in milk and chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely blend mixture. Add vanilla and amaro and stir to combine. Pour into glasses and top with Angostura whipped cream.
Photo: Courtesy of Stir and StrainLike what you see? How about some more R29 goodness, right here?
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