Spiked Hot Chocolate Recipe

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 Spiked Hot Chocolate.Spiked Hot ChocolateOn 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.Spiked Hot ChocolateI 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.Spiked Hot ChocolateMyself, 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!

San Jacinto Mountains
The majestic San Jacinto Mountains, at noon, seen from my patio.
spiked hot chocolate
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Spiked Hot Chocolate

Cook Time15 mins
Servings: 4

Ingredients

  • 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

Instructions

  • 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.
Course: Hot Beverages

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