During the month of December, we appreciate all the love that Eggnog gets. However, don’t forget that the right product from Bill’s Package Store can spice up any beverage.

Take a look at these fun ways to add a little something extra to your hot cocoa!

 

Spiked Hot Chocolate by Bon Appetit

What you will need:

• 3 cups whole milk
• 3 tablespoons crushed cinnamon sticks
• 8 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
• 3 tablespoons demerara or granulated sugar
• Pinch of kosher salt
• 2 ounces bourbon
• Toasted marshmallows (for serving)
• Makes 4 servings

Directions:

1. Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, about 10 minutes.
2. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
3. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
4. Add bourbon to hot chocolate mixture and stir to combine.
5. Divide among mugs, then top with toasted marshmallows.

 

Midnight Mint Hot Chocolate by BBC Good Food

What you will need:

• 2 oz. heavy cream
• 1 tsp icing sugar
• few drops peppermint extract
• 5 oz. whole milk
• 2 oz. dark chocolate, chopped
• 1 oz. crème de menthe
• dark chocolate curls or sprinkles

Directions:

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.
3. Take off the heat then add the chocolate.
4. Stir until the chocolate has completely melted and the mixture is smooth.
5. Return to the heat until warm then add the crème de menthe and pour into a mug.
6. Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.

 

Midnight Mint Hot Chocolate by BBC Good Food

What you will need:

• About 2 oz. heavy cream
• 1 tsp icing sugar
• few drops peppermint extract
• About 5 oz. whole milk
• About 2 oz. dark chocolate, chopped
• About 1 oz. crème de menthe
• dark chocolate curls or sprinkles

Directions:

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.
3. Take off the heat then add the chocolate.
4. Stir until the chocolate has completely melted and the mixture is smooth.
5. Return to the heat until warm then add the crème de menthe and pour into a mug.
6. Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.

 

Dark and Stormy Hot Chocolate by Tasting Table

What you will need:

• ½ oz semisweet chocolate
• ¾ c whole milk
• ¼ c water
• 2 tbsp cocoa powder
• 1 tbsp sugar
• ¼ tsp vanilla
• pinch salt
• ½ tsp ground ginger
• 2 tbsp dark rum

Directions:

1. Melt the chocolate in a medium saucepan over low heat.
2. Once it’s melted, add all of the remaining ingredients except the rum.
3. Raise the heat to medium high and cook, whisking constantly, until the mixture is smooth and beginning to bubble, 2 to 3 minutes.
4. Remove from the heat, stir in the rum and pour into a mug to serve.

 

At Bill’s Package Store, we have just the right thing to help you add a little kick to your hot cocoa at home! Come see us on Ft. Campbell Blvd. in Clarksville, TN so we can hook you with with the right hot chocolate addition, or even a good ole’ bottle of wine sure to help you get cozy on a chilly evening. We look forward to seeing you soon!