Hubby's Spiked Hot Cocoa
  • 1 tbsp raw cocoa
  • 1 tsp sugar (more if you like it sweeter, less if you don't)
  • 1 oz of Forty Creek Cream Liquor (or any whiskey-based cream liquor)
  • 2 cups milk
  1. In a large heatproof mug, mix together cocoa and sugar.
  2. Add half of the shot of cream liquor and mix thoroughly. The mixture will appear chunky. Add the additional cream liquor and mix until smooth. Add more cream liquor if necessary to achieve a smooth consistency. Set mug aside.
  3. Heat milk in sauce pan on stove over medium heat. Stir the milk frequently, with a whisk, to prevent burning. Once the milk is heated to just shy of boiling, add a little bit to mug and stir until any globs of syrup have melted into milk. Stir in the remaining milk. Top with whipped cream or marshmallows, if desired.
  4. Makes 1 large mug of cocoa.
Recipe by My Wife's Muffin at