When you start breaking out the hot chocolate ingredients for winter, make sure to grab the rum, as well. You’ll be surprised how much faster you warm up after a cold day when there’s a bit of rum in your evening cup of hot chocolate.
Ingredients
1 cup Milk, see note 1 (250 ml)
1.5 ounces Dark Chocolate, 70% cocoa content (45 grams)
1 teaspoon Ground Cinnamon
2 teaspoons Unsweetened Cocoa Powder
1 tablespoon Brown Sugar, see note 2
1 tablespoon Rum, see note 3
Marshmallows, optional
Directions
Heat up the milk until it starts to bubble, reduce the heat to low and add chopped chocolate and cinnamon. Whisk until the chocolate is melted. Add cocoa powder and brown sugar and stir well for about a minute.
Turn off the heat and stir in the rum.
Serve warm with marshmallows (if you like).
Notes
Milk – You can use either low fat or full fat milk.
If you don’t have cinnamon on hand, you can omit it.
Brown sugar can be substituted with white sugar or honey or maple syrup. Add as much as you like.
Rum – you can add somewhere between 1-2 tablespoons. You can add more of course, but this I find too strong to my liking.
Measurements: ml = milliliters, g = grams. To measure milk, I used measuring cup for dry ingredients.
This recipe can be easily doubled, tripled ….
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