Shivering in a snowstorm late last May I was introduced to Whiskey and maple syrup with hot water. Basically the same as Benjamin Rakestraw's "Dirty Water" from above, but with maple syrup instead of honey. (Mixologist was Canadian). Good stuff. I'll have to try the honey variant.
I like Cointreau and Ibarra (hard Mexican chocolate)- very nice. (boil the Ibarra in water first to dissolve then add alcohol after cooling somewhat if you don't want to lose all the potency) Even better is a Colombian version of cacao with "Clavos and Canela"- cloves and cinnamon.
Ibarra, the similar Abuelita, and the Colombian versions are hard blocks composed of just cacao (unprocessed cocoa), sugar, and spices- no milk or other pollutants. Goes great with the orange flavor of Cointreau (or Gran Mariner). I've tried Tequila and Ibarra- not my favorite. Also hot chocolate mix (Carnation Rich Chocolate) with Cointreau but the dried milk and emulsifiers seemed to be out of place with the alchohol- not bad just not as good as the Latin American versions.
EDIT: Looking online to confirm ingredients I just came across "Taza Guajillo Chili Chocolate" It's organic cacao, Guajillo chili, and unrefined cane sugar. Reviews call it "smoky" from the Guajillo chilis. I'm thinking this would be good maybe with Tito's corn vodka.