Spiked Hot Cocoa

Recipes

Spiked Hot Cocoa Around the Campfire

 

Is there anything more quintessential than campfire smores and hot cocoa after you have parked the RV for the day and are ready to relax? This homemade version of spiked hot cocoa is my favorite adult treat to toast the adventure with my friends as we share laughter around the fire!

There’s something about the richness of homemade hot chocolate that makes it a special treat. Melted dark chocolate bars whisked into milk until it’s a thick combo waiting to be enjoyed. This recipe is just that - rich and sinful - and totally easily made on a camp store or in the RV for an epic brunch or comforting evening cup. 

Hot Cocoa From Scratch

Sure, boiling water and pouring it over a packet is easy - and no lie, I am prone to do that whenever I want to hold a hot mug in my hands-on crisp evenings. But, making hot chocolate from scratch isn’t that much harder. And it comes out so much more velvety and thick. It’s truly a once in a while indulgence made from simmering a ratio of milk and heavy cream over low and slowly melting in chocolate. 

Spiked Cocoa

Now, for this one, we wanted a fancy brunch drink to start the day or one we could hold while roasting marshmallows that was for the adults only. 
So, we added rumchata and Kahlua to the mix off heat to make it extra special. If you don’t have those on hand, you could substitute chocolate liqueur and creme de menthe for a fun combo. 

Low heat = Success 

This is one of those recipes that can be made around the campfire, on the stove in the RV, or over a camp stove. As long as you keep the pan simmering over indirect or low heat, it works perfectly. Getting the pan too hot causes the milk to scald and burn. So, keep an eye on the bubbles, just like making pancakes, and make sure they remain small and around the edges, not a rolling boil. 

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Pour the half and half and milk into a small saucepan and place over a lit burner set to low. Simmer, whisking occasionally, until bubbles start to appear around the edges.
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Gently whisk in the sugar until combined and simmer over low to dissolve.
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Melt the chocolate an ounce at a time. Drop the chocolate squares in, whisking until thoroughly melted each time.
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The liquid will thicken as you melt the chocolate in. Make sure you are whisking well to avoid scalding the milk or burning any chocolate to the edges or seams of the pan.
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When the chocolate has all been melted in, remove from heat and pour in the rumchata and Kahlua. Stir to combine.
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Meanwhile, in a small bowl, whisk the powdered sugar and remaining milk together to form an icing. Dip the rims of each mug into the icing to coat. Place the now coated rims down into the brownie brittle with gentle force and turn, to coat the rim in crumbs.
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Flip the mugs over and place a chocolate square in the bottom of each.
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Whisk once more to make sure everything is well combined, pour the hot liquid carefully into each mug evenly.
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Serve and enjoy.

Homemade Spiked Hot Cocoa

For the hot cocoa and brownie-lined rim

  • 1 3/4 cups half and half
  • 1 3/4 cups milk
  • 1/2 cup sugar
  • 14 oz salted dark chocolate, no more than 70%
  • ½ cup Rumchata
  • ¼ cup Kahlua
  • ¼ cup powdered sugar
  • 2 tbsp milk
  • 4 oz brownie brittle, crushed
  • 4 chocolate squares

To Make

1. Simmer the milk - Pour the half and half and milk into a small saucepan and place over a lit burner set to low. Simmer, whisking occasionally, until bubbles start to appear around the edges. 2. Whisk in the Sugar - Gently whisk in the sugar until combined and simmer over low to dissolve. 3. Melt the chocolate - An ounce at a time, drop the chocolate squares in, whisking until thoroughly melted each time. The liquid will thicken as you melt the chocolate in. Make sure you are whisking well to avoid scalding the milk or burning any chocolate to the edges or seams of the pan. 4. Stir in the liquor - When the chocolate has all been melted in, remove from heat and pour in the rumchata and Kahlua. Stir to combine. 5. Rim the glass - Meanwhile, in a small bowl, whisk the powdered sugar and remaining milk together to form an icing. Dip the rims of each mug into the icing to coat. 6. Place the now coated rims down into the brownie brittle with gentle force and turn, to coat the rim in crumbs. Flip the mugs over and place a chocolate square in the bottom of each. Pour and Serve: Whisking once more, to make sure everything is well combined, pour the hot liquid carefully into each mug evenly. Serve and enjoy.
Kita Roberts Girl Carnivore

Girl Carnivore

Kita Roberts

Kita Roberts is a professional photographer, content creator and social influencer – the lead creative force and “meat maven” behind Girl Carnivore. An authority on all-things-meat, Kita aims to show people that cooking isn’t a high-brow science and can be tackled by anyone who’s willing to get a little dirty.