Amaretto Hot Chocolate

close-up shot of hot chocolate with amaretto and whipped cream

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With a shot of amaretto, whipped cream, and salted caramel, this almond-flavored spiked hot chocolate is the ultimate winter drink or holiday cocktail!

Prep Time8

Cook Time7

Total Time15

Servings: servings

Calories: 393kcal

Author: Karishma Pradhan

Ingredients

For the cornstarch slurry:

1 tablespoon 2% milk or whole milk | cold
½ teaspoon cornstarch

For the amaretto hot chocolate:

2 tablespoons granulated white sugar
1 tablespoon unsweetened cocoa powder
2 cups 2% milk or whole milk
A pinch of salt
1 ounce 70% dark chocolate finely chopped
¼ teaspoon vanilla extract
2 ounces amaretto liqueur such as Disaronno

For topping:

Whipped cream homemade or store-bought
Salted caramel homemade or store-bought
Toasted slivered almonds optional
Chocolate shavings or curls optional

Instructions

Make the Cornstarch Slurry:

In a small bowl, whisk 1 tablespoon 2% milk with ½ teaspoon cornstarch until no clumps remain. Set aside.

Make the Hot Chocolate:

In a 3-quart saucepan, add 2 tablespoons granulated white sugar, 1 tablespoon unsweetened cocoa powder, 2 cups 2% milk, 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 bring to a boil. Whisk constantly for 1 minute until thickened. Reduce the heat to low, then whisk in 1 ounce 70% dark chocolate until fully melted and combined.
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 ¼ teaspoon vanilla extract. Add 1 ounce amaretto liqueur, to taste, then add the remaining 1 ounce if desired.
Divide hot chocolate amongst two mugs and top with whipped cream, salted caramel, almonds (if desired) and chocolate curls (if desired).

Video

Notes

TIP: The fastest way to make chocolate shavings is to run a vegetable peeler across a smooth section of a chocolate bar.

Storage and Make-Ahead Instructions:
You can very easily make this hot chocolate ahead of time and store it in the fridge for a day or two — just don’t add the alcohol or toppings. Before serving, reheat it on the stovetop, then remove from the heat, stir in the alcohol, and garnish with desired toppings.

Make a big batch of this by doubling or tripling the recipe to serve a crowd! You can even make a hot chocolate bar and have your guests add a shot of amaretto, whipped cream, and other toppings to their own drinks.

Leftover hot chocolate (without toppings or alcohol) should be cooled to room temperature and stored in the fridge for up to 4 days. You can reheat leftovers in the microwave or on the stovetop.

Nutrition