Hawt Chocolate

We made a deliciously rich and decadent hot chocolate recently that I decided must be a part of my #2020s20HolidayCrafts. I insist you make it immediately then sit back with a good book and one of those arm-knitted throw blankets and have yourself a merry MERRY weekend-before-Christmas.

This recipe is adapted from a Southern Living magazine hot chocolate recipe.

I mean… it starts with Half and Half and milk. So you know it’ll be good. It continues with a half a can of dulce de leche. Need I say more?

Shaved dark chocolate, heavy cream, girrrl. This is some extra livin’.

After pouring a mug full of heaven, add about a tablespoon of Tennessee Honey whiskey then top it off with some homemade whipped cream.

And why not add a chocolate rolled wafer cookie while you’re at it.

ENJOY some grown-up time and thank me later.

Tennessee Hot Chocolate

  • Servings: 5-6
  • Difficulty: easy
  • Print


4 cups half and half
1/2 canned or jarred dulce de leche
8 ounces chopped dark chocolate, extra for topping
Jack Daniels Tennessee Honey whiskey
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1C cold heavy cream
chocolate rolled wafer cookies (like Pirouette)

Whisk together 4 cups half and half and 1/2 cup dulce de leche in a medium saucepan. Simmer over medium heat, stirring constantly until heated through (about 10 minutes)

Remove from heat and whisk 8 ounces chopped dark chocolate, 2 teaspoons vanilla extract, and 1/4 teaspoons kosher salt until the mixture is smooth.

Next, beat 1 cup of cold heavy cream in a cold bowl with an electric mixer on high until stiff peaks form (about 1 minute)

Pour hot chocolate mixture into 4 serving cups. Add a tablespoon of whiskey. Top each with whipped cream, a drizzle of de leche and shaved chocolate. Serve with chocolate rolled wafer cookies.

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