Buttered Rum Hot Chocolate
Decadent, sweet, and a touch boozy, this is Christmas in a cup.
by Erin Henderson
I only make this hot chocolate a few times a year.
Christmas is one of those times.
This deeply decadent blend of good quality chocolate, premium rum and sweet cream demands an occasion – something celebratory and indulgent – and in return in lavishes your guests with hedonistic pleasure that's best kept on a short leash, lest things get out of hand.
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Buttered Rum Hot Chocolate
I find this so decadently over-the-top a small espresso cup is all I need. However, if you're up for the challenge, break out your morning coffee mug for a full-throttle chocolate fix. Just don't say I didn't warn you.
You can also swap out the rum for coffee or almond liqueur, or leave out the booze entirely.
Makes: about 8 espresso-sized cups or about 4 coffee-sized mugs
Bartender level: easy-moderate
Ingredients:
- 90 grams/3 oz good-quality dark chocolate (I used 80%)
- ¼ cup salted butter
- ½ cup brown sugar
- 1 tsp sea salt
- 1½ cups water
- ½ cup spiced rum
- ½ cup whipping cream
How to Make It:
- Bring a few inches of water to a boil in a pot. Place a glass bowl, being sure the bowl does not touch the water, over top.
- Put chocolate into the bowl and allow to melt.
- Stir in the the butter to the melted chocolate.
- Add the sugar and salt stirring well to incorporate and loose the "grainy" texture.
- Bring the 1.5 cups of water to a boil in another pot, remove from heat and allow to cool a minute.
- When no longer ferociously bubbling, pour the rum into the water.
- Pour in the warm, melted chocolate mixture and stir to combine.
- Pour in milk and stir.
- Serve immediately or keep over a very low flame so guests can serve themselves.
