Spiked Hot Chocolate
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We weren’t going to leave you hanging! Here’s some “special hot chocolate” to get you through the Holiday Season. I tried this after I finished baking a zillion cookies. I was looking for cake ball variations while I waited to pop the last batch out of the oven, and accidentally found this recipe which I put to good use immediately.
Mariano, I’m sorry but I used a little itty bit of our Zacapa Rum for this, it’s all the rum we had in the house (time to go shopping)
Do try this at home. I didn’t put any sugar in it, because I used semi-sweet chocolate, which is sweet enough for me. (Zacapa and Frangelico liquors are also on the sweet side.) This is the perfect ending to my day, so I bid you a good evening. I’m taking this to bed. Oh! before I go. For those of you who haven’t tried Zacapa Rum yet, let me tell you: It is the…best… rum in the world. You can read all about it here.
Merry Christmas!
Helga
Spiked Hot Chocolate
Recipe from Epicurious
Serves 6
Ingredients:
4 cups milk
3 ounces semi-sweet chocolate
½ teaspoon cinnamon
½ cup dark rum
½ cup Frangelico
Whipped cream, for garnish
Preparation:
- In a saucpan, combine the milk, the chocolate, the sugar, and the cinnamon and heat the mixture over moderate heat, stirring, until the chocolate is melted and the sugar is dissolved.
- Add the rum and the Frangelico and heat the mixture, stirring, until it is hot.
- Divide the mixture among 6 heated mugs and top each drink with some of the whipped cream.
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I apologize for the photographs… it was late.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)
