Rum Hot Chocolate

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                                      Rum Hot Chocolate

Much to my dismay, we have another month (at least!) of cold weather around the country, and one of my very favorite ways to stay warm on a cold winter night is hot chocolate.  I have such fond memories of it as a child, you know the kind-- the dry packet you mix with water, including freeze-dried marshmallows? So good.  

I do love boozy, hot cocktails, and there are so many classics; The Hot Toddy, The Hot Buttered rum, The Irish Coffee….but in my honest opinion few things are cozier than a cup of cocoa.   Before we get to the recipes, a little history lesson for you.

The Mayans were likely the first civilization to drink chocolate, dating back to 500 BC, but it would have been served cold and had chile peppers in it.    The Spanish explorer, Hernan Cortez, is credited with introducing a HOT chocolate drink to Spain in the 1500’s, made of ground cocoa beans, sans the spicy peppers.  By the time London started enjoying this delicious beverage in the 1700’s, there were “chocolate houses” (much like today’s coffee shops) popping up everywhere.  They were very trendy, although chocolate was quite expensive.  The English started adding milk to their chocolate, and it became a very popular after-dinner drink.  Today, hot chocolate has many different forms and styles around the world, from dark and rich to the aforementioned instant packets.   Rum is a perfect spirit to add to it because of rum’s natural flavors of cinnamon, vanilla, nutmeg, and even the funky Jamaican banana flavors.   I have included a few of my favorite recipes below.   Side note- National Hot Chocolate Day is January 31, I realize this article will get to you all just a bit after that but remember, hot chocolate is good on any day!!

Spicy Hot Chocolate

  • 1.5 oz. Ron Zacapa
  • 23.5 oz. Ancho Reyes
  • 4 oz. Hot Chocolate Mix*

Serve this in your favorite coffee mug, add a dollop of whipped cream and top with a pinch of cayenne pepper. 

*Hot Chocolate Mix:

Combine equal parts of Vahlrona cocoa powder (unsweetened), raw sugar and hot water.  Stir until you achieve a thick consistency.  

Mint Chocolate

  • 1 oz. Angostura 7 Year Rum
  • .5 oz. White Creme de Menthe
  • 4 oz. Hot Chocolate (the above mix, or the tried and true packet works great!)

Add all ingredients into a coffee mug, top with a dollop of whipped cream and crushed mint candy.  (To crush:  place a peppermint candy in a sealed baggie, then wrap in a towel.  Use a mallet to crush.

Coast to Coast Hot Cocoa

  • 1.5 oz. Smith and Cross Traditional Rum
  • .5 oz. Bailey’s Irish Cream
  • 4 oz. Hot Cocoa Mix (the darkest you can find is ideal, specialty grocery stores will have a lot of options)

TIPS:

Use ½ and ½ instead of milk for this one….it will give you a richer consistency.   Top with marshmallows and chocolate shavings   

Cris