Cocktails Drinks

Warm up with these Hot Cocoa Cocktails

The holidays are behind us but winter has only just begun! William Grant & Sons, a family-owned distillery of award-winning brands, has three cocktail recipes that put a twist on the classic treat, hot chocolate. Cozy up next to the fire with a good book and enjoy these hot cocoa elixirs. Cheers!

icelandicIcelandic Hot Chocolate

1 ½ part Reyka Vodka
6 part of Hot Chocolate (Swiss Miss)
¾ part Ancho Reyes
1 dash of Angostura Bitters

Glass: Hot Toddy Glass or Styrofoam Cup
Garnish: Mini Marshmallows or whip cream
Method: Build ingredients in cup

The use of Icelandic glacier spring water and lava rocks as a natural filtration system gives Reyka Vodka a silky finish.


cocoa-buieCocoa Buie II

2 parts Drambuie
9 parts Hot Milk
3 tbsp Hot Cocoa mix
1/8 tsp Ground Cinnamon
1/8 tsp Kosher Salt

Optional Garnish with miniature marshmallows 

In a saucepan combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot.

A unique blend of aged Scotch whiskey with a secret combination of spices, heather honey and herbs, Drambuie lives up to its name meaning, “the drink that satisfies.”

sjSJ & Hot Chocolate

1 ½ parts Sailor Jerry Spiced Rum
1½ parts Butterscotch Schnapps
3 parts Hot Chocolate
Dash of Orange bitters 

Add equal parts liquor to hot chocolate, top with whipped cream, shaved chocolate, and garnish with a cinnamon stick or candy cane.

Carefully selected rums from the finest Caribbean distilleries and a blend 100% natural spices and flavors creates the well-crafted Sailor Jerry Spiced Rum named after Norman Collins who applied the same amount of craftsmanship to his work.

spiced-cocoaSpiced Hot Chocolate

1 ½ parts Milagro Añejo
3 parts Abuelita Chocolate Tablets or your favorite Hot chocolate Powder and Heavy Cream
1 pinch Grated Chili Chocolate Bar

Glass: Clear Mug 

Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings.

The smooth, refined, agave-forward taste of Milagro Añejo is the result of it aging for 18 months in American oak barrels, six months longer than most añejos.



About the author

Shelley Seale

Shelley Seale is a freelance journalist and author in Austin who has written for National Geographic, USA Today, EAT Magazine, TravelFinder, The Guardian and Texas Monthly, among others. She loves food, travel, yoga, indie movies, wine, and books, though not necessarily in that order. Shelley has performed a catch on the flying trapeze, boarded down a live volcano and was once robbed by a monkey in Nepal. But, she doesn’t know how to whistle.


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