Hot Cocoa With Rum Recipes
RUM RAISIN HOT COCOA
Steps:
- In a saucepan over low heat, combine cocoa powder, sugar, crème de cacao and just enough half-and-half to make a slurry. Add milk and whisk until blended (be careful not to boil). Remove from heat and add rum. To serve, put three rum-soaked raisins in a mug, pour in the cocoa mixture and top with cream that has been freshly whipped with a little rum.
HOT COCOA WITH RUM RECIPE
A delicious hot cocoa recipe by itself, this Hot Cocoa with Rum Recipe is especially good when you add your favorite rum. A wonderful drink to enjoy on a cold winter's night.
Provided by By Ann
Yield 4 mugs of Hot Cocoa with Rum
Number Of Ingredients 8
Steps:
- ● Pour milk into a deep saucepan, bring to a simmer. ● Add chocolate chips, stir until melted. ● Add cinnamon, honey and sugar. Stir and bring to a simmer/low boil. ● Remove pot from stove. ● Add vanilla, stir. ● Add rum, stir. ● Pour into a mug. ● Top with whipped cream or mini marshmallows.
HOMEMADE HOT COCOA
This homemade hot chocolate recipe will make people think you fussed but it is so simple. -Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.
Nutrition Facts : Calories 211 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
HOT CHOCOLATE WITH RUM
This decadent recipe is by Christophe Côte, Les Fermes de Marie's chef in the fashionable French town of Megève. Perfect to serve to guests after Christmas dinner on a cold winter night!
Provided by NcMysteryShopper
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine the milk with the cream and rum and bring to a simmer over moderate heat. Remove the pan from the heat, add the chocolate and let stand until melted.
- Whisk until smooth, pour into warmed mugs and serve.
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- Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds. Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes. Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row. These will be the bottom parts, or half of the Cocoa bombs.
- Heat a non stick Skillet, on low, and place one half ball with the open side down, melting just the edges, remove, place on a cookie sheet, and fill the Ball with the powdered Cocoa, Rum Chata, and mini Marshmallows. Repeat, until all 6 Balls are done. Place the other half of the Chocolate balls in the skillet, with the open side down, and melt just the edges of the ball. Remove from the Skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb. Hold in place a few seconds to make sure the top and bottom are melted together. When all the Cocoa Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set. Remove from the Refrigerator, and sit the cookie sheet on the counter.
- Place White Chocolate, and Milk Chocolate in separate microwave safe bowls, and microwave at 15 second intervals until the chocolate melts. Stir well, and place the melted chocolate - white and milk - in a Pastry bag, and pipe the White Chocolate and milk chocolate over the Cocoa Bombs (see photo) and sprinkle with your favorite Sprinkle mix. Place one Hot Cocoa Bomb in the bottom of a large mug, and pour heated milk over the top. Cocoa Bomb will melt and bubble, and marshmallows will float to the top. Stir the powdered cocoa, and Enjoy!
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- Coffee Liqueur. You can't go wrong with a classic, and there are few combos more classic than coffee and chocolate. If you're looking for something that pairs perfectly with a cozy weekend brunch or are a fan of coffee cocktails, you'll want to try hot cocoa spiked with a coffee liqueur like Kahlua.
- Peppermint Vodka. The winter months wouldn't be complete without a generous dose of mint-flavored goodness. If you're a fan of Starbucks' Peppermint Mocha, you'll love this two-ingredient alcoholic hot chocolate from TikTok that's spiked with Peppermint Vodka.
- Amaretto. Amaretto's almond-like flavor works perfectly with pretty much any of your favorite hot cocoa recipes. However, if you need an idea starter, this TikTok recipe for alcoholic hot chocolate with Amaretto also includes RumChata and Baileys.
- Tequila. If you've never had a Mexican hot chocolate, you'll want to try that first. Once you're fully committed to its chili-spiced goodness, try a Mexican hot chocolate spiked with tequila.
- Whipped Cream Vodka. When it comes to a sweet treat, there's nothing like (literally) topping it off with a dollop of whipped cream. Get a double-dose of it by adding whipped cream-flavored vodka to your hot chocolate.
- Red Wine. Yes, you read that correctly. Red wine. If you're in the mood for something rich, try this Red Wine Hot Chocolate recipe from The Kitchn. The reviews are admittedly kind of mixed, specifically in regards to a sometimes-grainy texture.
- Marshmallow Vodka. Pretty much any flavored vodka works with hot cocoa: vanilla vodka, whipped cream vodka, cake vodka. Marshmallow vodka is no different.
- Spiced Rum. Grab that Captain Morgan's you've got on hand and add it to your next mug of cocoa. You can level up your cup with this recipe for caramel hot cocoa spiked with rum from TikTok.
- Cherry Liqueur. For those who are a fan of chocolate-covered cherries, you'll want to try this Spiked Cherry Hot Chocolate from HGTV. It even tells you how to make your cocoa from scratch.
- Cinnamon Liqueur. So long as it didn't traumatize you during college, a shot of Fireball Whiskey would work well with a cup of hot cocoa. For a slightly more sophisticated version, check out The Cocktail Project's recipe for a spicy spiked hot chocolate that uses equal parts hot cocoa and Cinnamon Schnapps Liqueur.
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