Salty Spiked Hot Chocolate

When the temperature starts to drop and the holidays are in full swing I like to cozy up with something warm to drink (ok, being truthful: I even love holding a warm drink when it’s 85 degrees outside). This grown-up Salty Bourbon Hot Chocolate my friend and fellow blogger Michelle Lara of Cupcakes, Cocktails and Kids is the perfect decadent treat for those types of days.

The broiled marshmallows add a little crunch to the salty, creamy hot chocolate. I warn you after you make this you’ll snub your nose at the pre-packaged stuff.

If you want to make a kid friendly version just omit the bourbon. You can also play around with the chocolate ranging from dark, milk or even white chocolate. I personally love salty and sweet treats so this is the perfect combination.

Salty Bourbon Hot Chocolate (makes about 3 servings)
3 cups milk
1/3 cup half and half
1 cup dark chocolate with sea salt {I used Ghiradelli’s Intense Dark Sea Salt Soiree} http://www.ghirardelli.com/intense-dark-sea-salt-soiree-singles-case-pack.html
1/2 cup Bourbon
Large marshmallows
¼ tsp of nutmeg

1. In a small saucepan, add milk and half and half. Turn on medium heat and let mixture warm up. Add chocolate chips.

2. Let chocolate melt in milk mixture, whisking frequently. Once the chocolate has fully combined, add the bourbon. Stir to combine and transfer to oven safe mugs.

3. You can toast the marshmallows a few ways I’ve broiled them before in the oven and have also broiled them in my toaster oven:

Broiler Method:

Turn on broiler to low. Place marshmallows on top of hot chocolate and place mug under broiler. Keep the oven door open and watch your marshmallows they brown up quick!

Toaster Oven Method:

Line the toaster oven pan with aluminum foil. Place your marshmallows and set the toaster oven for the broiler setting for under a minute. Stay close they brown up even quicker than the conventional oven. Let the marshmallows cool off before handling them. If you want a crunchier meringue-like consistency pop then in the fridge for a few minutes and then top your hot chocolate with them.

Thanks so much, Michelle — intensely craving getting this in my hands now.

photo and recipe:  michelle lara | Cupcakes, Cocktails & Kids