Christmas Hot Chocolate

This Christmas hot chocolate features a rich chocolate flavor that is made even better with the addition of Irish cream, gingerbread, and whiskey to create the perfect way to celebrate the holiday season.

Prep Time3

Total Time3

Course: Drinks

Cuisine: American

Keyword: Christmas Hot Chocolate Recipe

Servings:

Calories: 877kcal

Ingredients

2 scoops vanilla ice cream
1 ounce gingerbread flavored syrup for hot and cold drinks, I used Torani brand
1½ ounces Baileys Irish Cream liqueur
1½ ounces Jameson Irish Whiskey
6 ounces whole milk
1.38 ounces packet salted caramel hot cocoa mix, I used Swiss Miss brand
Whipped cream and gingerbread men, optional garnish

Instructions

In a large coffee mug, add 2 scoops of vanilla ice cream, gingerbread syrup, Bailey’s Irish Cream liqueur, and the Jameson Irish Whiskey. Set aside.
In a microwave-safe, 2-cup measuring cup with a pour spout, pour in the whole milk and heat on high for 1 minute and 30 seconds (or longer if you desire your hot cocoa to be hotter). Carefully remove it from the microwave and add the contents of your salted caramel-flavored hot cocoa packet to the hot milk. Stir until no lumps remain.
Carefully pour the hot cocoa into the large coffee mug with the ice cream and alcohol.
Garnish with a full topping of squirt whip cream, a sprinkle of cinnamon, and a small gingerbread man cookie.

Notes

I like to use the specialty individual hot cocoa packet mixes for drinks like these, or if I am only making one at a time, but feel free to make whatever favorite hot chocolate brand you enjoy for this great recipe. The goal is to have 6 ounces of hot cocoa. Remember that different brands come in different size packets or even as a bulk container of hot chocolate mix. Just follow the packet for a single serving.
As always, you can make this a non-alcoholic version by omitting the Baileys Irish Cream and the whiskey. The kiddies and grown-ups alike will have fun with this holiday drink.
You can either cut a small slit between the legs and place him on the rim of the glass, or you can use a 3 to 4-inch mini wooden skewer to poke the gingerbread cookie at the base and just rest the skewer in the cocktail so that the cookie is above the squirt whipped topping.

Nutrition