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It’s my winter goal to design and create the perfect boozy spiked hot cocoa. That means weekends filled with experiments, successes and failures and plenty of post-its filled with brainstormed ideas. This latest creation is my favorite so far, with nutty undertones, a sweet kick, and a shot of excitement. I’m calling it Almond Irish Coffee Hot Cocoa.
This combination came from two distinct inspirations. The first, is that I am the type of person who would drink an Irish coffee no matter what time of day it is. I just love that sweet and creamy classic.
Second, I’ve been changing up my standard morning coffee routine lately by replacing the milk in my latte with almond milk. It still froths up beautifully, and it adds a distinct nuttiness to an otherwise standard drink.
This cocoa is the delectable and indulgent dessert version of the combination. But don’t let me stop you from drinking this with breakfast or whenever the mood strikes.
The amaretto pulls in that nuttiness, and the Irish cream makes the whole thing smooth, with that subtle whiskey bite. The espresso brings in a bitterness, adding to the depth. The pecan slivers on top make you feel like you just stepped outside from a patisserie onto cobblestone village streets. And the fancy mugs just add a touch of class.
Almond Irish Coffee Boozy Hot Cocoa
- 6 oz Water
- 2 Tbsp Hot Cocoa Mix*
- 1 oz Espresso brewed
- 1 oz Irish Cream
- 1 oz Amaretto
- 1 tsp Almond Slivers optional
- 1 Tbsp Mini Marshmallows optional
- 1 Tbsp Whipped Cream optional
- Boil water, and mix two ounces with the hot cocoa mix in a 12-oz mug. Stir until combined.
- Add in the espresso, Irish cream, and amaretto, and stir until combined. Top with the rest of the water and stir once more.
- Garnish with marshmallows, whipped cream, and almond slivers as desired.