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Amaretto Hot Chocolate
Serves 2
8 mins prep
7 mins cook
15 mins total
With a shot of amaretto, whipped cream, and salted caramel, this almond-flavored spiked hot chocolate is the ultimate winter drink or holiday cocktail!
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Scan code to shop ingredientsFor the cornstarch slurry:
For the amaretto hot chocolate:
For topping:
Make the Cornstarch Slurry:
In a small bowl, whisk [wprm-ingredient text="1 tablespoon 2% milk" uid="1"] with [wprm-ingredient text="1/2 teaspoon cornstarch" uid="2"] until no clumps remain. Set aside.
Make the Hot Chocolate:
In a 3-quart saucepan, add [wprm-ingredient text="2 tablespoons granulated white sugar" uid="5"], [wprm-ingredient text="1 tablespoon unsweetened cocoa powder" uid="6"], [wprm-ingredient text="2 cups 2% milk" uid="4"], and a pinch of salt.
Bring to a simmer on medium heat, and simmer the mixture for 5 minutes. Whisk frequently to ensure the cocoa powder melts into the milk.
Give the cornstarch slurry another stir to make sure it's smooth, then add it with the chopped chocolate to the pot.
Bring to a boil. Whisk constantly for 1 minute until thickened.
Note: Cornstarch needs to boil for at least one minute to activate and thicken.
Taste the hot chocolate and adjust flavorings as needed. Not sweet enough? Stir in additional sugar. Not chocolatey enough? Stir in additional cocoa powder or chopped chocolate.
Note: Salt really brings out the chocolate flavors, so if you feel the hot chocolate needs something extra, try adding another pinch. I typically add a bit more salt to this version of hot chocolate as I love the slightly salty flavor paired with the amaretto!
Remove from the heat, then stir in the [wprm-ingredient text="1/4 teaspoon vanilla extract" uid="9"] and [wprm-ingredient text="2 ounces amaretto liqueur" uid="10"].
Divide hot chocolate amongst two mugs and top with whipped cream, salted caramel, almonds (if desired) and chocolate curls (if desired).