Spiced Coconut Hot Chocolate Cocktail Recipe

When the weather cools off, I start craving something warm, rich, and honestly, a little bit special. Hot chocolate usually does the trick, but sometimes I want something more than just a sweet cup.

That’s when I reach for a cocktail twist—something that blends cozy flavors with a hint of spice.

This spiced coconut hot chocolate cocktail mixes creamy coconut milk, smooth chocolate, warming spices, and a splash of liquor for an easy drink that feels comforting and festive. It’s simple enough to whip up at home, and you don’t need any fancy tools or bar gear.

I’ll walk you through the recipe step by step, from what you’ll need to the actual instructions. Oh, and I’ll toss in some tasting notes, just so you know what you’re getting into with each sip.

Spiced Coconut Hot Chocolate Cocktail Recipe

I love making this drink when I want something warm, creamy, and just a little bit boozy. The combo of coconut, chocolate, and spices works so well with liqueurs like rum or Baileys.

It gives the hot chocolate a richer, deeper flavor that’s hard to beat.

Equipment

• Medium saucepan – for heating up the milk, cream, and chocolate.
• Whisk – helps melt the chocolate evenly and keeps everything smooth.
• Measuring cups and spoons – to make sure the flavors are balanced.
• Heatproof mugs – thick mugs hold heat longer, which is always nice.
• Ladle – makes pouring way less messy.
• Slow cooker (optional) – if I’m making a big batch and want it to stay warm.
• Small grater – for shaving chocolate or fresh nutmeg on top.
• Long spoon – useful for stirring in booze and toppings right before serving.

I find a whisk does a better job than a spoon for keeping things creamy. And if I’m hosting, a slow cooker is honestly a lifesaver.

Ingredients

• 2 cups whole milk (or almond/oat milk if you want dairy-free)
• 1 cup coconut milk from a can—makes it creamy
• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped up
• 2 tbsp unsweetened cocoa powder
• 2 tbsp maple syrup or honey
• 1/2 tsp ground cinnamon
• Pinch of nutmeg or cayenne pepper
• 1 tsp vanilla extract
• 2 oz spiced rum, bourbon, or Baileys Irish Cream
• Optional: Kahlua, chocolate liqueur, or vanilla vodka
• Toppings: whipped cream, marshmallows, chocolate shavings, crushed peppermint candy, or chocolate syrup

Coconut milk makes this drink extra thick, but if you want something lighter, almond or oat milk works. Playing around with different liqueurs totally changes the vibe, so sometimes I’ll swap rum for Baileys or add a splash of peppermint schnapps if I’m feeling festive.

Instructions

• Heat the whole milk, coconut milk, and heavy cream in a medium saucepan over medium-low heat.
• Whisk in the chopped dark chocolate and cocoa powder until everything’s melted and smooth.
• Stir in the maple syrup, vanilla extract, cinnamon, and nutmeg.
• Take the pan off the heat and let it cool for a minute before adding any alcohol.
• Pour in the spiced rum, Baileys, or bourbon and stir gently.
• Ladle into mugs and add your favorite toppings—whipped cream, marshmallows, or chocolate shavings.
• Drizzle with chocolate syrup or sprinkle on some crushed peppermint candy if you want to get fancy.

I always wait until the chocolate base is off the heat before adding booze, just so it doesn’t cook off. Seems like a small thing, but it really keeps the flavor and warmth balanced.

Notes

Spiced rum gives this drink a nice kick, but if you’re after something smoother, Baileys Irish Cream is perfect. Sometimes I’ll use Kahlua or Godiva chocolate liqueur—makes it richer but not too heavy.

If you go non-dairy, almond or oat milk work well, but the drink won’t be quite as creamy as with whole milk and heavy cream. A pinch of chili powder or cayenne adds a gentle heat, almost like Mexican hot chocolate.

Toppings are half the fun. Marshmallows make it sweeter, crushed peppermint adds a cool bite, and sometimes I’ll just do a little swirl of chocolate syrup or a dusting of cinnamon to finish it off.

Tasting Notes

When I take that first sip, the rich cocoa jumps out at me. The coconut milk makes everything creamy, but honestly, it’s lighter than you’d expect from something with heavy cream.

There’s this nice balance—sweetness, but not too much, and a smooth, nutty vibe running through it. It doesn’t taste flat at all.

The spices sneak up in layers. Cinnamon hits me first, and then there’s a gentle, slow-building heat from the chili.

That warmth just kind of hangs around, not too bold, but enough to make the chocolate pop even more.

I catch a bit of vanilla too, and it really softens the whole thing. The coconut’s sweetness is there, but it plays nice with the sugar instead of taking over.

As for the texture, it’s silky—almost coats your mouth in a good way. The alcohol? It adds a little bite, but honestly, it’s subtle and never drowns out the rest.

Flavor highlights I notice:

• Deep chocolate base
• Creamy coconut richness
• Warm spice finish
• Light vanilla sweetness

Every sip feels pretty balanced. Nothing’s fighting for attention, and it’s just… smooth, warm, and easy to linger over.