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Bourbon Hot Chocolate

Welcome to Bourbon week!

We put the Christmas tree up, bad Netflix holiday movies have been watched, and daily hot chocolate has become a requirement. That means it's officially holiday season, and nothing screams holiday season more than adding booze to anything and everything. I've never really been a big fan of packaged hot chocolate mixes because I find them to be a little flat. I like to sip on hot chocolate after dinner, when my sweet tooth kicks in, so I want my hot cocoa to be rich, creamy and satisfying. Plus, if you take on making your own hot cocoa you can add whatever you're feeling at that moment. A little peanut butter, some mint, marshmallows... whatever it is you like!

If you're looking to please a crowd with a quick stove top recipe, you can easily triple or quadruple this recipe. It's also dairy-free and vegan, so you can make this in a crockpot and bring it to a holiday get together for all to enjoy! If you're not dairy-free, feel free to use dairy milk, and if you don't have almond butter, peanut butter works just as well. Don't skip the nut butter though, as that's what makes this recipe so full-bodied and satisfying.

What's your favorite holiday drink? Let me know in the comments!

Bourbon Hot Chocolate

Cook Time: 10 minutes

Total Time: 10 minutes

2 Servings


  • 2 1/2 cups almond milk

  • 1/3 cup dark cocoa powder

  • 2 tbsp maple syrup

  • 1 tbsp almond butter

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 2 oz bourbon

  • Whipped cream, for topping


  1. In a medium saucepan, heat the almond milk until just beginning to simmer.

  2. Whisk in remaining ingredients.

  3. Split between 2 cups, top with whipped cream and enjoy!


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