• 6 ounces whole milk
  • 1.25 oz packet hot cocoa mix
  • 2 scoops vanilla ice cream
  • 1½ ounces Baileys Irish Cream liqueur
  • ½ ounce Fireball Cinnamon Whiskey
  • For garnish: Squirt whip topping, Maraschino cherry, Fresh rosemary twigs


  1. In a large coffee mug add 2 scoops of vanilla ice cream, Baileys Irish cream liqueur and the Fireball Cinnamon whiskey. Set aside.
  2. In a microwave safe, spouted glass 2 cup measure, pour in the whole milk and heat on high for 1 minute and 30 seconds (or longer if you desire your hot cocoa to be hotter). Carefully remove it from the microwave and add the contents of your hot cocoa packet to the hot milk. Stir until no lumps remain.
  3. Carefully pour the hot cocoa into the large coffee mug with the ice cream and alcohol.
  4. Garnish with a full topping of squirt whip cream, 2 sprigs of rosemary for the antlers and 1 maraschino cherry for the nose.



This drink is best enjoyed immediately while it’s hot.


  • To enjoy your Drunken Rudolph you can give him a stir and either sip with a straw or drink like a latte.
  • If you do not wish to add the vanilla ice cream, then I suggest you increase the amount of milk that you use to make your hot cocoa (you do not need to add more cocoa mix) but you may need to adjust your heat time accordingly.  If you do not add the additional milk then you will have a very drunk Rudolph!
  • I like to use the specialty individual hot cocoa packet mixes for this recipe, but feel free to use whatever hot chocolate brand you enjoy. The goal is to have 6 ounces of hot cocoa. Remember that different brands come in different size packets, or even as a bulk container. Not to worry, just follow the packet for a single serving.


Calories: 700kcal | Carbohydrates: 86g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 483mg | Potassium: 487mg | Fiber: 2g | Sugar: 78g | Vitamin A: 835IU | Vitamin C: 1mg | Calcium: 397mg | Iron: 1mg

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