Heat up milk in a sauce pot, over medium heat, until hot but not simmering.
Use a fine strainer or a mesh sugar shaker to sift in the cocoa powder to ensure that there are no clumps.
Whisk in the cocoa powder and add chocolate, sugar, and vanilla extract. Slowly continue whisking as chocolate is melts and incorporates into milk.
When milk starts to simmer, lower the heat to medium-low and continue to cook for a few minutes. Make sure to slowly stir from time to time. (Do not let it boil!)
Take off heat and stir in chocolate liqueur and bourbon.
Serve with some marshmallows or whipped cream of top if you wish.
Video
Notes
Make more: You can easily double or triple this recipe, especially if you’re preparing for a party. You can also transfer the cooked hot chocolate into the Crock Pot and keep it warm on warm setting during the party/gathering. Remember, not to add the liquors while the hot chocolate is cooking, add it after you’ve transferred it into the slow cooker.
Storing: You can store leftover hot chocolate in a glass jar with a lid or any air-tight food storage container. Make sure to keep it refrigerated. It should keep in the refrigerator for 2-3 days.
Reheating: To reheat hot chocolate, transfer it into a small sauce pot and heat through over medium-low heat, just until hot. Make sure to reheat it slowly and don’t let it boil!