Hot Chocolate with Rum, Toasted Coconut and Chocolate Drizzle

Dress up your hot chocolate for the holidays with this rich version that includes coconut rum, whipped cream, toasted coconut and a homemade chocolate drizzle.

Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Colored Mug

There is nothing I enjoy making more during the holidays than a drink everyone can enjoy. While I do like to make an adult hot chocolate cocktail, the beauty of a drink like this Hot Chocolate with Rum, Toasted Coconut and Chocolate Drizzle is that everyone can enjoy, simply leave out the alcohol for the teens and kids. Watch those teens too!

Although truth be told when my girls were 16 or so, I would let them sample a drink at home. I felt that keeping it elusive made them all that more mysterious and desirous. If I gave them a bit when they asked, it would not be that big of a deal…much like in Italian and French homes. And I was right; we never had an underage problem with them coming home drunk.

Of course some of that may have been that I watched them like a hawk, so there is that. ๐Ÿ™‚

When I was contacted by the PR agency representing Blue Chair Bay Coconut Rum wondering if I would like to try their product, all I could think about was using it for a decadent hot chocolate; something with the taste of an Almond Joy but in a very adult drink for the holidays. Um, was this good too.

As important as the rum is in turning this into a cocktail the real secret is to start with a good hot chocolate; don’t be tempted to mix some dry cocoa or a Hershey’s Bar with 1% milk…or if you do, you don’t get to complain that it wasn’t to your liking, OK?

This is the holiday season and a little decadence is called for! I love this recipe for hot chocolate from David Lebovitz that combines dark and milk chocolate with just a touch of cinnamon. I wasn’t sure about the cinnamon in this cocktail but I couldn’t convince myself it wouldn’t work and it was perfect. A little spice is nice!

Overhead of Hot Chocoate with Rum, Coconut, and Chocolate Sauce

My only caveat is I added a touch of dried espresso. I pretty much add it to almost anything chocolate; it serves to boost the flavor without really making a mocha flavor. Try it…you’ll like it! For this recipe which serves eight you will need (full ingredient list and instructions at bottom of post):

For the Hot Chocolate

  • 1 quart (32 oz) half-and-half or whole milk
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • tiny pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 pint whipping cream

For the Salted Butter Chocolate Sauce – Makes 2 cups (optional):

  • 1 cup whole milk or half-and-half
  • 6 tablespoons (3 ounces) salted butter, cubed
  • 1/4 cup packed light brown sugar
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 tsp dried espresso
  • Scant 1/8 teaspoon sea salt

For each Cocktail:

  • 2 oz coconut rum
  • Whipped cream for garnish
  • Toasted coconut for garnish

The homemade chocolate sauce is purely optional but I have to tell you, it’s divine so try to make it too OK, you won’t be sorry!

I typically make my cocktails earlier in the week so I can post them Friday morning for a feature on my blog I’ve long called ‘Friday Cocktails.’ But, and this is a big deal if you’ve been doing something with regularity for seven years, I’m no longer limiting myself to one day.

I want to share more cocktails on Thursday with my Progressive Eats group. I want to not have the pressure of that ONE day that often kept me up writing until late at night. It’s been happening gradually that I’ve gotten away from it so here is my official notice. No big fanfare, but also no more. Now I might surprise you with a cocktail any day of the week!

I’ve actually already got one made for this Friday and it’s amazing; a friend sent me some fruit from a prickly pear cactus and I made a gorgeous pink margarita. Friday. Or maybe Saturday. ๐Ÿ™‚

This week got away from me so I’m writing this post doggone close to Happy Hour; at least I can actually drink it now and not have to wait until the next day. But I’m aware that my timing might be off…writing the post while sipping the cocktail is more funner for sure. My English might be less gooder but oh well!! ๐Ÿ™‚

Closeup of Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Color Mug

When I agreed to try this rum I had no idea Kenny Chesney was behind it. Doesn’t he seem to be beyond mellow; he’s sort of a country Jimmy Buffett? While I normally eschew a lot of flavored blends, I thought rum and coconut a great pairing and this rum was the perfect compliment to my recipe.

Blended from rums at one of the Caribbean’s oldest distilleries, there is definitely the taste of coconut but the libation is not so sweet that it seemed more at home in a kids cocktail than mine (even if I do think I’m a kid at heart!). That balance of sweet to coconut is interpreted uniquely by each distiller and I found this brew to be right in the middle; not cloyingly sweet but also not so overpoweringly coconut that the rum was lost.

For this cocktail I had my taste testers try it and it was all they could do to not keep digging in with a spoon…luckily I had made extra and we averted disaster…but nothing like seeing neighbors who would fight over the last drop. A sure sign of a successful cocktail!

This Hot Chocolate with Rum, Toasted Coconut and Chocolate Drizzle would be the perfect drink to serve to guests after dinner, in front of the fire or on Christmas Eve. Not everyone loves eggnog but I’m betting EVERYONE will love this! Cheers!

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Holiday Cocktail Party, and our host is Liz who blogs at That Skinny Chick Can Bake.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes! This month it’s all party food; cocktail, appetizers, and desserts. Come join us!

Cocktails

Appetizers

PIN IT! ‘Hot Chocolate with Rum, Toasted Coconut and Chocolate Drizzle’

Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Colored Mug

Closeup of Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Color Mug

Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Colored Mug
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Hot Chocolate with Rum and Toasted Coconut

A decadent version of hot chocolate with rum, whipped cream, toasted coconut and a homemade chocolate drizzle.
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Rum
Servings: 4 Servings
Calories: 1073kcal
Author: Creative Culinary

Ingredients

For the Hot Chocolate:

  • 1 quart 32 oz half-and-half or whole milk
  • 8 ounces bittersweet or semisweet chocolate finely chopped
  • 4 ounces milk chocolate finely chopped
  • tiny pinch of salt
  • ยฝ tsp ground cinnamon

For the Salted Butter Chocolate Sauce - Makes 2 cups (optional):

  • 1 cup whole milk or half-and-half
  • 6 tablespoons 3 ounces salted butter cubed
  • ยผ cup packed light brown sugar
  • 8 ounces bittersweet or semisweet chocolate chopped
  • 1 teaspoon vanilla extract
  • 1 tsp dried espresso
  • Scant 1/8 teaspoon sea salt

To Make the Cocktail

  • 2 oz coconut rum for each cocktail
  • Whipping Cream for garnish
  • ยผ cup Toasted Coconut for garnish

Instructions

  • To Make the Hot Chocolate
  • Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
  • Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon and dried espresso..
  • Use a hand-held blender, or a whisk, and mix the hot chocolate until itโ€™s completely smooth.
  • To Make the Salted Chocolate Sauce
  • Heat the milk, butter, and brown sugar in a saucepan until it begins to steam.
  • Remove from heat and add the chocolate, vanilla, and salt, stirring gently until the chocolate is melted and the sauce is smooth.
  • Serve the sauce warm or cool it to room temperature and store it in the refrigerator for 1 to 2 weeks. Rewarm the sauce by putting the jar in a pan of very hot water or by warming in the microwave on a low heat setting.
  • To Assemble the Cocktail
  • Using large mugs, pour 1/4 of the mixture into each mug. Add the rum, stir gently and then top each mug with whipped cream, drizzled chocolate sauce and toasted coconut.

Notes

This makes 4 large mugs of hot chocolate with 8 ounces of milk in each one. Want it to serve more? Serve it in small cups with 4 ounces in each; cut rum back to one ounce.
Need this done quicker? Just make a standard hot chocolate with a good chocolate mix and top with a quality fudge sauce.

Nutrition

Serving: 1grams | Calories: 1073kcal | Carbohydrates: 114g | Protein: 11g | Fat: 67g | Saturated Fat: 41g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 331mg | Fiber: 8g | Sugar: 100g

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23 Comments

  1. Great word to describe it. Was everything I hoped for and you know how that goes; that doesn’t always happen!

  2. My, but this sounds wonderful – dessert in itself, I’d say! Isn’t David Lebovitz a genius? His work is spot on, unerringly perfect and utterly beautiful. He’s got it all – talent, skill and a healthy dose of humor! I find him to be a real source of inspiration. All the best to you, and Merry Christmas!

  3. Barbara, season’s eatings and festive cheer to you… I’m sorry to hear you won’t be in your new home for Christmas, but not too long now… all the best and thank you for your inspiring recipes, photography and friendship! xo

  4. Who cares if you English is less *gooder* or who cares if you forget how to speak English at all. You keep coming up with cocktails like these and all you are going to have to remember how to do is to raise your glass and clink it against someone else’s.

    This is gorgeous, no…it’s deliciously stunning!

    1. My English gets less ‘gooder’ the more I imbibe. ๐Ÿ™‚ I love it when I have an idea and we LOVE the end result so much. This one is truly decadent but aren’t the holidays the ‘days of decadence?’ Really one day I hold on to the hope that I’ll be fixing one for you!

  5. Sorry to hear your house won’t be ready for Christmas. Bummer. But getting to drink this is no bummer! This looks totally delish – fun flavors in this. This looks more like dessert than a cocktail! Not that there’s anything wrong with that! I love to drink my desserts. Good stuff. ๐Ÿ˜‰ Thanks.,

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