Spiked Hot Chocolate.On Sunday we had 82°F and today it may snow in the mountains. After five years in Southern California I can almost feel when it’s going to snow up there. There is a dry crispiness in the air down here and all you want is hot chocolate.I made this one with the Mexican chocolate brand Abuelita, sold all over the States. I had it ready by the time Tomás Eugenio (8), my chocoholic, hot cocoa killer, came from school. To give him “royal treatment”, I served it in a fancy glass cup.Myself, I was so chilly, that that I made a spiked version by adding some Arakú, the superb rum and coffee liqueur and served it with a cinnamon stick. This is a highly recommended hot drink for cold rainy days, combining the best of Mexican chocolate and Venezuelan rum and coffee.
Cheers to my spiked hot chocolate!
Spiked Hot Chocolate
- 4 cups of milk
- 6 ounces 170 gms. of semi bitter chocolate (I used Abuelita by Nestlé)
- 3 ounces of Arakú rum and coffee liquor
- 4 cinnamon sticks
- In a pot over medium heat dissolve the chocolate in the milk, stirring constantly.
- When the chocolate is totally dissolved, whisk with a whisker or milk frothier.
- Serve hot, add ¾ oz of the rum and coffee liquor to every cup.
- Stir with the cinnamon stick.
Did you make this recipe?Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
Thank you for saving and sharing this spiked hot chocolate recipe on Pinterest.