Mmmm, I adore hot chocolate — and coffee too. This morning I couldn’t decide which I wanted, so I combined them into one of my favorite pick-me-ups that satisfies a sweet craving and wakes you up at the same time.
Hot chocolate, a shot of espresso and a splash of Kahlúa — a simple, indulgent breakfast for a chilly morning.
Rich, creamy chocolate with a pleasant coffee kick is the perfect way to start a slightly cool day. After the recent heat, 63°F felt downright brisk and this drink warmed me right up and got me moving.
I prefer a bolder chocolate flavor, so I use a little extra hot chocolate mix and always prepare it with milk rather than water. If you’re using a single-serve packet, reduce the liquid slightly for a creamier result.
If the packet indicates it makes one 8 oz cup, try using about 6 oz (3/4 cup) of milk instead — even when the instructions call for water. Milk makes a noticeable difference in richness and mouthfeel.
Be careful when heating milk in the microwave: it warms faster than water and can bubble over. When you see tiny bubbles forming around the edge, it’s hot and ready to mix with your chocolate powder.
Use a generously sized mug so there’s room to stir in the hot chocolate powder and still add the espresso and Kahlúa. Of course you can skip the Kahlúa if you prefer — but it’s welcome in mine.
Enjoy this cozy treat and have a lovely day!
I shared my recipe for:
My recipe was chosen as a Host Favorite!
Espresso Hot Chocolate with Kahlúa
- 1 brewed shot of espresso (about 2 oz)
- Hot chocolate powder or one envelope to make an 8 oz cup
- 6 oz (3/4 cup) milk
- 1 oz Kahlúa
- Whipped cream, for topping
Directions
1. Heat the milk: In a microwave-safe mug, pour 6 oz (3/4 cup) milk and microwave on high just until tiny bubbles form around the edge. Watch closely to prevent boiling over.
2. Mix in the chocolate: Stir the hot chocolate powder into the warm milk until smooth and creamy, with a light foam on top.
3. Add espresso and Kahlúa: Stir in the brewed espresso and 1 oz Kahlúa. If you prefer to omit alcohol, skip the Kahlúa or substitute a nonalcoholic coffee liqueur.
4. Finish and serve: Top with whipped cream and, if desired, a light dusting of unsweetened cocoa powder. Serve immediately and enjoy.