Spiked Hot Chocolate
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Provided By:
Marcus Samuelsson

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    • Ingredients

    Serves:

      • 1/2 cup coconut milk
      • 1 cup whole milk
      • 1 cinnamon stick
      • 1 vanilla bean
      • 2 tablespoons brown sugar
      • 3 ounces semi-sweet Mexican chocolate, roughly chopped
      • 1 cup dark rum (if desired)
      • freshly grated nutmeg
      • 1 cup whipped cream

    Directions

    Combine the coconut milk and milk in a small saucepan and bring to a boil. Add the cinnamon stick and, some freshly grated nutmeg. With a sharp knife, split the vanilla bean lengthwise and use the back of the knife to scrape the seeds into the pan. Whisk in the brown sugar and chocolate and stir until the chocolate melts.

    Pour in the rum if desired. (You can also add the rum to individual mugs, and then just pour the finished hot chocolate on top, if you'd like to have some spiked and some plain.)

    Remove from the heat.

    Divide between 4 mugs. Top with whipped cream, if desired.

    What do you think?

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    1 Comment

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    Deborah

    This is good but... very sweet. My preference is to use Creme de Menthe in Cocoa.

    May 10 2010 at 12:49 AM Report abuse rate up rate down Reply

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