Not too long ago, a good friend was kind enough to give us a bottle of Bacardi Oakheart Spiced Rum. One evening, I decided to play bartender. It was like playing with a new ingredient in the kitchen! And the rum was fantastic! My favourite drink that night was a Mexican hot chocolate that really blew me away. I sent a message to an old friend, who works for Bacardi in the U.K. and told her about my discovery.
This morning, that same friend sent me a message that today is National Hot Chocolate Day. (Not sure where, but who cares!!) So Jazzer...this one's for you!!!
The ingredients are really simple. You need 1 block(about 90 grams) of Mexican chocolate(my fave is Abuelita), 2 cups milk and 3 ounces of Bacardi Oakheart Spiced Rum. (You could use another spiced rum, but I can't say how it will turn out. The Oakheart is amazing!!) That's it. Nothing else.
One word of advice. Don't try this with regular chocolate. It's gotta be the Mexican stuff. It has a great cinnamony flavour and is totally unlike any other chocolate out there. Soooo good!
Put the milk in a pot and place over medium heat. Add the chocolate and stir until the milk is hot and the chocolate has almost completely melted.
At this point you need to grab an immersion blender. (AKA The Stick) Start whipping the mixture over the heat until it becomes rich and foamy, Stir in the rum and whip for a little longer, until steaming hot.
Ladle into mugs and you're ready to serve. It's hot, spicy and definitely sure to curl your toes on a cold winter's night. And if you feel the need you could always gild the lily a little with a touch of vanilla ice cream on top.
So, enjoy National Hot Chocolate Day, wherever you happen to be!!!
One word of advice. Don't try this with regular chocolate. It's gotta be the Mexican stuff. It has a great cinnamony flavour and is totally unlike any other chocolate out there. Soooo good!
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