{ Thirsty Thursday } Spiked Pumpkin Hot Chocolate

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If I had any doubts that winter has officially arrived this week’s snow storm has left no question. Colorado is covered in a layer of gorgeous white snow, and I welcome it with the excitement of a small child. There is something so ironically warm about looking out of your window to a blanket of white. I am filled with equal desires to throw on my Sorels ( LA Friends, this is a boot I am sure you have never heard of- so don’t worry) channel my inner Frozen and build a snowman, and equal desire to lay in bed with a cup of hot chocolate and a classic movie streaming.

Which got me thinking, what is better than hot coco? Seasonal hot coco, and what is even better than seasonal hot coco?  Come on we all know the only thing better than seasonal hot coco is a spiked seasonal hot coco…

This had me running to my pantry in search of the perfect ingredients for a Thanksgiving inspired spiked hot chocolate, and the result was nothing short of spectacular.

Spiked Pumpkin Hot Chocolate

Vanilla Flavored Almond Milk

3 Teaspoons of Silly Cow Farms Pumpkin Hot Chocolate Mix- this can be found at Sprouts

3 Ounces of Spiced Rum- I love Sailor Jerry

3 Ounces of Crown Maple Whiskey

Whipped Cream

Cinnamon for garnish

Either on the stove or in the microwave, heat up 6-8 ounces of Vanilla almond milk. Once the milk is hot, add 3 Teaspoons of Pumpkin Hot Chocolate Mix and stir well. From there add 3 ounces of spiced rum and crown maple whiskey. Stir well to ensure that all flavors meld. If the taste of the alcohol is a bit too strong, you can always add more hot chocolate mix in 1/2 teaspoon increments until you reach your desired taste. Pour into your favorite mug and top with whipped cream and a few dashes of cinnamon.

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Even though you might not be battling the 1 degree weather we are here in Denver, I guarantee this Spiked Pumpkin Hot Chocolate will keep you cozy until we all break out the garland and peppermint schnapps!

Cheers

Ash

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