Hot Chocolate with Rum

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

A decadent version of hot chocolate with rum, whipped cream, toasted coconut and a homemade chocolate drizzle.

Course Cocktails, Rum

Cuisine American

Keyword christmas, cocktails, coconut rum, holiday, hot chocolate

Prep Time 30

Cook Time 8

Total Time 38

Servings Servings

Calories 1261kcal

Author Barb

Ingredients

For the Hot Chocolate:

1 quart half-and-half or whole milk
8 ounces semisweet chocolate finely chopped
4 ounces milk chocolate finely chopped
1 pinch salt
½ tsp cinnamon ground

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

1 cup half-and-half
6 Tablespoons butter cubed
¼ cup light brown sugar packed
8 ounces semisweet chocolate chopped
1 teaspoon vanilla extract
1 teaspoon espresso dried
⅛ teaspoon sea salt

To Make the Cocktail

2 ounces coconut rum for each cocktail
¼ cup Toasted Coconut for garnish
Whipping Cream 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 it’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

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.

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