Spiked Jones


Whip up this tipple to treat yourself and your sweetie, or double the batch for a small group of lonely hearts.


  • ½ cup milk

  • 1 cup heavy cream

  • ¼ cup whole coffee beans

  • 2 ounces semisweet chocolate (61% Valrhona), chopped

  • 2 tablespoons Kahlua

  • 1 teaspoon confectioner's sugar

  • 1 tablespoon dark chocolate-covered coffee beans, chopped


  1. In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners' sugar until soft peaks form. Divide the hot chocolate between 2 cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.

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