The best chocolate whisky cocktails (according to us)

Chocolate brings creaminess, deep cocoa and an ever-so-slight bitterness flavour to the table, while whisky adds warmth, oak spice, honeyed sweetness and notes of vanilla or caramel. Together, they create drinks with real depth: rich without feeling heavy, and sweet without being sickly. 
 
A smooth blended Scotch like Ballantine’s Finest is the easiest place to start – especially when you want the chocolate to shine. It supports the cocoa rather than overpowering it, providing a balanced, approachable base for every kind of serve. 

The only thing that can top a good hot chocolate in winter is if you add Ballantine’s Finest to it. This is the essential cold-weather serve: warming and easy to dress up. How many toppings are the right amount? Only you know, but we personally love a good old-fashioned whipped cream and marshmallow combo with a dusting of cocoa. 
 
Flavour profile: Deep cocoa, rich creaminess, and smooth whisky warmth. 
 
Ingredients 

50ml Ballantine’s Finest  
200ml hot chocolate  

 
The recipe’s pretty straightforward: just add your favourite cocoa powder to hot milk, stir in Ballantine’s Finest, then start piling on the good stuff. 
 
Best for: Cold winter nights, fireside sipping and festive gatherings. 

If you love an Espresso Martini, just wait till you try this caffeinated and spritzy little number. Ballantine’s, chilled espresso, and cream soda create a fizzy base that already hints at dark chocolate. Add a shot of chocolate liqueur to give yours an extra rich and sweet edge. You’ll never look at a shot of espresso the same way again. 
 
Flavour profile: Bold espresso, dark cocoa, and a light, fizzy lift. 
 
Ingredients  

50ml Ballantine’s Finest  
100ml cream soda  
Shot of espresso  
25ml chocolate liqueur  

 
To make it, start by prepping your espresso and setting it aside to cool completely. Once chilled, fill a tall glass with your ice, pour in the whisky, cream soda and chocolate liqueur, and top it off with the coffee. Give it a gentle stir, then take a bow and enjoy the praise. 
 
Best for: After-dinner pick-me-ups and dinner parties. 

An Old Fashioned is best when you make it your way. If you have a sweet tooth, stirring a dash of chocolate bitters into the mix keeps the structure of the classic while taking yours to a new dessert-like level.  
 
Flavour profile: Spirit-forward, dark cocoa bitterness, and a bright orange citrus finish. 
 
Ingredients  

60ml Ballantine’s Finest
1tsp simple syrup
2 dashes chocolate bitters
1 dash orange bitters
1 big ice cube
Chocolate orange slice and orange peel to garnish

To make it, add the syrup and bitters to a rocks glass. Pour in your Ballantine’s, add ice and stir before garnishing with your favourite sweet toppings. 
 
Want to go a step further? Melt your favourite chocolate bar, dip the rim of your glass and leave it to cool. You’ll get an extra chocolatey taste with every sip. 
 
Best for: Late-night and classic cocktail enthusiasts. 

Decadent and outrageously OTT, this grown-up shake is the Scotch dessert of dreams. Blend vanilla ice cream, milk and Ballantine’s for a silky whisky shake. Want to make yours a spectacle worthy of social media? Go crazy with the toppings – brownie bits, extra whipped cream, chocolate drizzle or a whole cookie are all highly encouraged. 
 
Flavour profile: Creamy vanilla, indulgent chocolate, and smooth Scotch warmth. 
 
Best for: Impressive party desserts and weekend treats. 

If you’ve ever been to a Hogmanay or Burns Night celebration, chances are you’ve sipped an Atholl Brose. This Scottish classic combines oats, honey, cream, and whisky. Add a shot of chocolate liqueur and grate your favourite chocolate bar on top for an iconic Scotch cocktail with a decadent twist. Whip this up after a dinner party to really up your hosting game. 
 
Flavour profile: Silky oats, sweet honey, velvet cream, and cocoa.
 
Ingredients

40ml Ballantine’s 10 Year Old 
10ml Drambuie 
35ml Oatmeal water 
15ml Honey Syrup 
10ml Single cream 
25ml Chocolate liqueur  
Grated nutmeg, to garnish 

 
To make it, fill a cocktail shaker with ice and add all your ingredients then shake well. Strain into a chilled glass and garnish with grated nutmeg 
 
Best for: Dinner party hosting, Scottish celebrations, and post-meal digestifs. 

Ready for another chocolate twist on a whisky classic? Go on then. Meet the Cocoa Hot Toddy. If you thought this winter staple couldn’t get any more comforting, swap the traditional lemon juice for your favourite hot chocolate mix or cocoa powder to create a drink that’ll get you through the coldest of nights. 
 
Flavour profile: Sweet honey, dark cocoa and cosy aromatic spice. 
 
Ingredients 

50 ml Ballantine’s Finest 
2 tsp cocoa powder or hot chocolate mix 
15 ml honey  
150 ml boiling water 
Cinnamon stick or orange wheel, to garnish 

 
To make it, in a heatproof glass or mug, combine 2 tsp cocoa powder, honey, and Ballantine’s Finest. Pour in boiling water, stirring well until the cocoa and honey are fully dissolved. Garnish with a cinnamon stick or orange wheel and serve piping hot.

A great chocolate whisky cocktail should feel rich, not heavy. A few simple tweaks make all the difference:

Can you mix chocolate with any whisky? 
 
Yes, but balance matters. Softer blended whiskies work especially well in sweeter, creamy serves, while dark chocolate with high cocoa content can stand up to richer or bolder styles. 
 
Should I use cocoa powder, hot chocolate mix or chocolate liqueur? 
 
It depends on the result you want! Cocoa powder adds deep bitterness without added sugar, hot chocolate mix adds sweetness and creaminess and chocolate liqueur gives both flavour and extra body. 
 
Which Ballantine’s works best in chocolate cocktails? 
 
Ballantine’s Finest is a great all-round choice for hot, creamy and dessert-style drinks. If you want deeper honey and oak vanilla notes to complement dark chocolate, try Ballantine’s 7 American Barrel.