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Hot-Shickered Cocoa for Sufganiyot

Shickered Sufganiyot

My inspiration for the following warm and cozy cocktail comes from the Spanish custom of eating fried churros together with a thick cup of pudding-like hot cocoa. If you think fried “Churros con Chocolate” sounds like an amazing combination, wait til you try fried Classic Sufganiyot with Hot-Shickered Cocoa.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 8 cups almond milk
  • 1 tablespoon vanilla extract
  • 2 cinnamon sticks, broken into pieces
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • ¼ cup sugar
  • 4 drops lemon bitters
  • 8 ounces pareve dark chocolate, chopped into small pieces
  • 8 ounces coffee liqueur, dark rum, or peppermint schnapps
  • Warm sufganiyot (recipe link under photo)


1. In a medium pot, add almond milk, vanilla, cinnamon, cayenne, sea salt, sugar, and bitters and place over low heat. Simmer gently for 15 minutes; do not boil or milk might scald.

2. While almond milk mixture is warming, place chopped chocolate into a tempered pitcher. With a strainer over the pitcher, pour hot, spiced milk into the chocolate filled pitcher. Whisk well to combine and melt chocolate.

3. Pre-heat 8 cups or mugs. Add one ounce of coffee liqueur, rum, or schnapps per cup/mug. Fill each with hot-spiced milk chocolate.

4. Serve with warm sufganiyot to dip into your “shickered” cocoa.

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