A
AALARD
Guest
Spiked Hot Chocolate
Ingredients
1/2 cup coconut milk
3 cups whole milk
1 cinnamon stick
1 vanilla bean
2 tablespoons brown sugar
3 ounces semi-sweet Mexican chocolate, roughly chopped
1 cup dark rum or whip cream
freshly grated nutmeg
Directions
Combine the coconut milk and milk in a small saucepan and bring to a boil. Add the cinnamon stick and, 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.
Remove from the heat.
Divide between 4 mugs. Garnish with nutmeg. Top with whip cream if desired.
Ingredients
1/2 cup coconut milk
3 cups whole milk
1 cinnamon stick
1 vanilla bean
2 tablespoons brown sugar
3 ounces semi-sweet Mexican chocolate, roughly chopped
1 cup dark rum or whip cream
freshly grated nutmeg
Directions
Combine the coconut milk and milk in a small saucepan and bring to a boil. Add the cinnamon stick and, 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.
Remove from the heat.
Divide between 4 mugs. Garnish with nutmeg. Top with whip cream if desired.