Spiking hot chocolate with bourbon is a no-brainer—the two go together like peas in a pod. So to make things a little more interesting, we added a touch of fernet to elevate the classic combo to new, bittersweet heights. Rich coconut milk, unsweetened cocoa powder and vanilla create a hot chocolate that’s decadent but not too sweet, which rounds out the booze without masking it completely. But the real treat comes from the garnish, a thick layer of Marshmallow Fluff that’s torched to melty, toasty perfection. One sip will take you back to sitting ‘round the campfire as a kid, trying to outdo your peers with the freakiest ghost story you could muster. We can’t think of a better way to spend a lazy Friday night than with a mugful of this boozy indulgence.
1.5 oz Bourbon
.5 oz Fernet
1.5 cups Coconut Milk
2 tbsp cocoa
1 oz Vanilla Syrup
.25 tsp Vanilla Extract
- Bring coconut milk to a boil in a small saucepan.
- Remove from heat and stir in cocoa powder, vanilla, bourbon and fernet.
- Pour saucepan contents into a mug. Top with enough Marshmallow Fluff to cover the surface area of the drink. If you don’t have Fluff on hand, regular marshmallows will work just fine.
- Using a kitchen torch, (carefully) char the Marshmallow Fluff until it gets melty and toasty. Serve.
1 Cup water
1 Cup sugar
1 vanilla bean
- Add all ingredients to a small sauce pan and bring to a strong simmer.
- Allow the mixture (including the vanilla bean) to cool overnight.
- Strain syrup through a fine sieve and discard the vanilla bean.
- Refrigerate for up to two weeks.