Spiked White Hot Chocolate Two Ways
If you're a fan of Rum Chata or Bailey's, you're gonna LOVE this Spiked White Hot Chocolate! Homemade hot chocolate made with just a few simple ingredients, along with your choice of your favorite creamy liqueur!
Equipment
- Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
- Large Whisk This 12" Cuisinart silicone wrapped whisk is ideal for using with non-stick cookware.
Ingredients
- 4 cup whole milk
- 3/4 cup white chocolate chips
- 1/3 cup granulated sugar
- pinch of salt
- 1½ oz. Rum Chata liqueur - per glass or Baileys Caramel Liqueur
Toppings:
- Whipped Cream
- White chocolate chips or chunks
- Caramel sauce or caramel ice cream topping
Instructions
- In a medium saucepan, add the milk, white chocolate chips, sugar and salt. Heat on medium low heat, whisking frequently. Continue whisking until the chocolate chips have melted completely and the mixture comes to a low simmer. (Do NOT let boil, as it will burn to the bottom of the pan.) Continue whisking and keep at a low simmer for about 1 minute, and then promptly remove from heat.
- To each of the 3 mugs, add 1½ oz of either the Rum Chata or Baileys Caramel liqueur. Ladle the hot chocolate into the mugs. Top with plenty of whipped cream, white chocolate chunks and/or caramel sauce. Enjoy right away while hot.
Notes
Hot chocolate is best enjoyed immediately after consuming.
Nutrition
Serving: 1gCalories: 429kcalCarbohydrates: 53gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 124mgPotassium: 463mgFiber: 0.1gSugar: 53gVitamin A: 405IUVitamin C: 0.2mgCalcium: 367mgIron: 0.1mg
Tried this recipe?Let us know how it was!