Cherry Cordial Hot Cocoa

Cherry Cordial Hot Cocoa

It’s here.  We’re at the end of January and we have finally come to the last hot cocoa recipe of Hot Cocoa Month. I haven’t posted any boozy hot cocoa recipes because you can easily add booze to every recipe posted this month!  In fact, this Cherry Cordial Hot Cocoa can quickly become a cherry hot cocoa if you would prefer it.  I also have one more hot cocoa surprise coming for you as part of the bonus recipes, so be sure to check back for that.

Cherry juice into milk

The end of hot cocoa month also means Valentine’s Day is just around the corner. I know people brush it off as a made-up holiday or a “Hallmark Holiday” or the joke about “Singles Awareness Day” but I love Valentine’s Day! Even if you’re not in a romantic relationship, there are still people in your life who love you and who you love, right?!

Cherry milk heating on the stove

This milk is such a lovely shade of pink while it’s boiling, and cherry cordial is such a romantic flavor.  The bourbon adds the perfect warmth to this sweet treat.  I used a cherry bourbon to highlight the cherry flavor, but this would be delicious with any bourbon. Plus, hold on to the maraschino cherries because I’ll be sharing with you a recipe that uses them soon. Cozy up with your loved ones and enjoy this perfect Valentine’s Day delight!

Bourbon pouring into Cherry Cordial Hot Cocoa


Super easy recipe that is sure to impress your Valentine! #cherry #bourbon #cherrycordial #hotchocolate #hotcocoa #recipe #easyrecipe #valentinesday #valentine #bemine #iloveyou #booze #boozy

Cherry Cordial Hot Cocoa

Prep Time5 mins
Total Time5 mins
Servings: 1 mug


  • 3/4 cup milk
  • 1/4 cup juice from maraschino cherries
  • 1/2 cup dark chocolate
  • splash bourbon or any desired amount


  • Place chocolate in a heatproof bowl (preferably with a spout), and set aside.
  • Combine milk and cherry juice in a small saucepan and heat over medium-low heat, whisking frequently. (The faster you whisk, the foamier the milk will be.)
  • When the milk mixture looks like it's about to boil, remove from heat and pour into bowl over the chocolate. It's very important not to let the mixture boil, or it will curdle.
  • Let sit about 1 minute, then whisk until completely smooth.
  • Pour into a mug, add desired amount of bourbon, and enjoy.


As with the previous recipes, high quality chocolate will improve the taste of this recipe, but I'm always a proponent of using what you have on hand. I used Ghirardelli chips (60% Dark), but you can also chop chocolate if you don't have chips. The chips just save a step!
I used whole milk for my test recipes, but I think whatever type of milk you have on hand should also work fine. You can use a little bit more cream and less milk to thicken a lighter milk.


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