Boozy Hot Cocoa Is What You Need for the Holidays

Whether blending seasonal flavors of chocolate and peppermint or getting trendy with the addition of chartreuse or mezcal, HGTV rounds up some great ways to get in the holiday spirits.

Doral, Florida's Brimstone Woodfire Grill is on trend this holiday season with its own variation on the tipsy hot chocolate which combines Bailey's, cinnamon and ancho chili pepper for a little bit of heat.

• 4 ounces milk
• 1 cinnamon stick
• 1/4 vanilla bean
• 1 ounce chocolate
• 2 ounces Bailey’s Irish Cream
• pinch of ancho chili powder

Steep your milk with a cinnamon stick and 1/4 vanilla bean. Using a double broiler, melt your preferred brand of bittersweet chocolate. Once melted, add the milk to the chocolate, add Bailey's and mix in a pinch of ancho chili powder. Put it all into your favorite mug, top it off with toasted marshmallows and enjoy wrapped in a blanket by a cozy fire.

A deliciously Mexican spin on a classic milk punch, Abuelita’s Milk Punch at Houston's La Lucha celebrates the flavors of Mexican hot chocolate but is served cold for easier sipping.

Riffing off of Atlanta's famous Ponce de Leon thoroughfare, the Loews Atlanta Hotel's Ponce de Noel is a spirited mix of in-house hot chocolate, tequila, mezcal, Oaxaca chocolate from local chocolate emporium, Xocolatl, and whipped cream cardamom foam topping. And children can participate in the holiday fun too. Each spiked adult cocoa order can be combined with a complimentary kid-friendly cocoa.

An inventive blend of dates, coconut milk, cocoa powder, bourbon and cinnamon, the Charlie Brown Christmas is vegan and gluten free and is served up at Atlanta food hall Krog Street Market's hipster-friendly Recess, a veggie-centric, fine-casual spot.