Spiked Cocoa


I seriously don’t remember when I started making this hot toddy. I remember it was at someone’s suggestion. Perhaps it was someone who worked at a liquor store, because I remember at that point that I’d never heard of butterscotch liqueur before.

All I know is that I’ve been making this hot spiked cocoa for many years now. It’s yummy. Especially during the cold winter months when I just want a chocolatey pick-me-up with a buzz.


I’m pretty sure other people are familiar with the combination of chocolate and butterscotch, but just in case, I thought I’d post about it. The recipe is simply a good cocoa mix – I use Ghiradelli’s – and a butterscotch liqueur – I use DeKuyper Buttershots. That’s it. The combination is marvelous and it’s too good not to pass on! So here’s to spiked cocoa!


Spiked Cocoa

4 tablespoons Ghiradelli’s cocoa mix, or one packet of any cocoa mix
6 ounces milk, milk substitute, it doesn’t matter (just not water)
2 ounces (or more) DeKuyper Buttershots liqueur

Whisk everything together in a cup and heat in the microwave. Marshmallows are optional!


23 thoughts on “Spiked Cocoa

  1. Yum Mimi, this looks amazing! I am a huge fan of hot chocolate myself, perfect when you come home freezing and with cold, wet feet..I had never thought of mixing it with butterscotch (though I tired with Bailey’s once in a coffee shop and really liked it). This is so simple it would be shameful not to try it!

  2. Spiked hot chocolate is pretty much the only way to get through the winter. This looks great! I’m also a big fan of hot chocolate with Baileys and hot chocolate with peppermint schnapps.

  3. Winter has definitely arrived, for I’ve seen a few “spiked” hot chocolate recipes floating around. Good blogger that I am, I shall not rest until I’ve tried them all! (hic)
    Thanks for doing your part to ensure that mine is a good Winter.

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