Rum Raisin Hot Cocoa
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Ingredients
Yield:1 mug
- 2tsp. cocoa powder
- 1½tsp. demerara sugar
- 1tsp. dark crème de cacao
- Half-and-half as needed (about 1 tbsp.)
- 7oz. milk
- 1oz. dark rum
- 3rum-soaked raisins
- Whipped cream
Preparation
- Step 1
In a saucepan over low heat, combine cocoa powder, sugar, crème de cacao and just enough half-and-half to make a slurry. Add milk and whisk until blended (be careful not to boil). Remove from heat and add rum. To serve, put three rum-soaked raisins in a mug, pour in the cocoa mixture and top with cream that has been freshly whipped with a little rum.
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Cooking Notes
Meredith
If out of cocoa powder, you can substitute grated dark chocolate bar [the darker the better] and then just follow the directions normally.
Jennie
I can't believe I'm the first person to comment on this recipe after having made it. Folks--make this! Drinking it was an absolute joy--creamy, chocolatey, just sweet enough, just boozy enough, every flavor combining in perfect harmony.
John
Re cocoa powder: Dutch process or the other?
Meredith
If out of cocoa powder, you can substitute grated dark chocolate bar [the darker the better] and then just follow the directions normally.
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