• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 2
    OK

    Hot Chocolate and Rum

    A rich, downright sexy Caribbean-inspired hot chocolate awaits you and yours this holiday season. A whisper of coconut rum, a smidge of nutmeg, Mexican cinnamon, and a whole lot of mmm in every steamy cup! 


    Ingredients
    1/2
    cup
    cream
    1
    cup
    whole milk
    1 1/2
    tablespoons
    raw cacao powder
    1
    pinch
    pink Himalayan sea salt
    1/2
    teaspoon
    vanilla extract
    *
    pinch
    Mexican cinnamon
    *
    pinch
    freshly grated nutmeg
    3 1/2
    ounces
    organic milk chocolate, chopped
    2
    ounces
    Malibu Coconut Rum
    *
    whipped cream, toasted coconut, chocolate curls, for garnish
    Directions
    Bring cream and milk to a gentle simmer in a small pot.
    Stir in rest of ingredients excluding chocolate and rum and whisk until fully incorporated.
    Place chocolate pieces into another saucepan or heat-proof glass bowl and pour the hot liquid over. Stir to combine.
    Blend with a hand immersion blender until frothy and light, or use a Latin American molinillo if you have one.
    Stir in coconut rum. Taste test. If you like your hot chocolate sweeter, add a 1/2 teaspoon of raw cane sugar at a time until you reach your desired sweetness. It should be thick, but if you prefer yours more liquid, add some warmed milk or hot water.
    Optional garnish: add whipped cream and top with toasted coconut and chocolate curls.

    The base number of servings for this recipe is 2
    OK

    Categories 

    Holiday

    Write a Review