For many Canadians, hot chocolate brings back childhood memories of skating and making snowmen, but now we’re grown up it’s the perfect spiked drink for our Netflix binge and outdoors. Two Alberta chefs and mixologists have shared their delicious recipes here for us to make at home.

Andrew Borley

Bar Clementine, Edmonton

Bar Clementine’s boozy hot chocolate combines aged tequila, green chartreuse, and the spicy and smoky flavours of ancho chiles (smoked poblanos).

“The combination of chocolate and chartreuse is surely as old as the 18th century elixir itself,” says Bar Clementine co-owner Andrew Borley. “The Carthusian liqueur’s complex tasting notes of fresh mint and basil, alongside winter spices such as nutmeg, pair perfectly with chocolate.”

Borley embellishes this classic pairing with the addition of Ancho Reyes chile liqueur. The warming spice of ancho chile pairs beautifully with chocolate, and the botanical elements found in green chartreuse are accentuated by the addition of anejo tequila. Salud!

Clementine Hot Chocolate

6 oz Bitter Hot Chocolate
1 oz Anejo Tequila
1/2 oz Green Chartreuse
1/2 oz Ancho Reyes

To serve, combine all ingredients together in a heat resistant glass.

Grant McIsaac and Cam Alty

Calgary Sports And Entertainment Corporation

“Sous Chef Grant McIsaac has crafted our rich and creamy hazelnut hot chocolate with a chocolatey finish that has the perfect balance of sweetness, allowing you to enjoy it to the last drop,” says Calgary Sports And Entertainment Corporation Beverage Manager, Cam Alty.

“The toasted marshmallow garnish melts away, creating a delightful crème brûlée-like finish that excites the senses,” he adds.

Chef McIsaac’s hot chocolate is kicked up a notch with the addition of bourbon for deep vanilla and caramel undertones, making it the perfect way to warm up – whether you’re watching your favourite band or cheering on your team!

Spiked Hazelnut Hot Cocoa

1 cup (250 mL) half and half cream
3 Tbs (45 g) hazelnut spread
1½ -2 tsp semi-sweet chocolate chips
Pinch of fine sea salt
1 oz bourbon

    • Warm half and half cream to just before simmering and chocolate chips. Whisk in until fully melted.
    • Add hazelnut spread and whisk until fully incorporated.
    • Add salt and bring to a light simmer, then add bourbon and top with marshmallows.

    Chef McIsaac’s Maple Marshmallow make the perfect topping for your boozy hot chocolate.Click here to get the recipe!

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