- Whole milk — 2 cups (sub almond/oat for vegan)
- Granulated sugar — 2 tbsp (adjust to taste)
- Dutch cocoa powder — 1 1/2 tbsp
- Cinnamon — 1/4 tsp
- Nutmeg — a pinch
- Bittersweet chocolate — 4 oz, chopped
- Kahlua coffee liqueur — 2 oz (add to taste)
- Whipped cream and chocolate shavings for topping
- Heat the base: In a saucepan over medium heat, warm milk with sugar, cocoa powder, cinnamon and nutmeg until steaming — do not boil.
- Melt the chocolate: Remove from heat, add chopped bittersweet chocolate, let sit 30–60 seconds, then whisk until smooth.
- Add Kahlua: Stir in coffee liqueur (adjust amount to preference).
- Serve: Pour into mugs, top with whipped cream and chocolate shavings. Optionally spike the whipped cream with a splash of Kahlua.
- Make-ahead & batch tips: Multiply ingredients for larger batches and keep warm in a slow cooker on low.
Notes
Expert Tips
- Do not overheat the milk — scalding ruins texture.
- Let chopped chocolate rest briefly in hot milk before whisking for a silkier finish.
- Adjust sweetness to taste; Kahlua adds sweetness too.
- For a vegan version use plant milk and dairy-free chocolate.
