Spiked Hot Chocolate
January in Montana tests your commitment. The thermometer has not climbed above single digits in a week, and the snow makes that particular squeaking sound underfoot that only happens when the air itself is frozen. The woodstove is working overtime, the dog has claimed the warmest spot on the floor, and the idea of going outside sounds like a dare. But someone stacked firewood by the pit yesterday, and there are steaks in the freezer, so you bundle up and head out because that is what you do here.
The hot chocolate is not an afterthought. It is the reason you brave the cold in the first place. You make it with real cocoa, whole milk heated slowly on the stove, a little sugar, and a pinch of salt that makes the chocolate taste more like itself. The moonshine goes in off the heat, just enough to add warmth without turning the drink into a cocktail that forgot what it was. The whipped cream melts into the surface. The marshmallows bob and soften. You hold the mug with both hands, standing close enough to the fire that your jacket smells like smoke, and for a few minutes the cold does not matter at all.
Spiked Hot Chocolate
Ingredients
- 2 oz Montucky Moonshine
- 8 oz hot chocolate
- Whipped cream
- Mini marshmallows
- Cocoa powder for dusting
Instructions
- Prepare 8 oz of hot chocolate using your preferred method — stovetop with real cocoa is best.
- Pour the hot chocolate into a large, heat-safe mug.
- Stir in 2 oz Montucky Moonshine until combined.
- Top with a generous mound of whipped cream and a handful of mini marshmallows.
- Dust with cocoa powder and serve immediately.
Serve It In
An oversized ceramic mug, the kind that holds more than it should. You want room for the whipped cream to tower above the rim. A wide mug also lets you dunk the marshmallows properly. This is not a dainty drink.
Complete the Moment
Stay warm in the Montucky Moonshine Hoodie — heavyweight fleece that pairs with a campfire and a spiked hot chocolate like it was designed for exactly this moment.
Frequently Asked Questions
Should I use hot chocolate mix or make it from scratch?
From scratch is noticeably better. Whisk 2 tablespoons of cocoa powder with 1 tablespoon of sugar into a cup of warm whole milk. That said, a quality mix works in a pinch, especially at the campfire where simplicity matters.
Will the moonshine taste too strong?
The richness of the chocolate absorbs the alcohol remarkably well. If you prefer a gentler version, start with 1 oz and add more to taste. The whipped cream also mellows each sip.
Can I add other flavors?
A drop of peppermint extract turns this into a peppermint hot chocolate. A pinch of cayenne adds warmth. A splash of vanilla is always welcome. The base recipe is forgiving enough to handle whatever your mood calls for.