"This rum-spike hot chocolate is sure to be a crowd pleaser. . ."
Caramel Infused Hot Chocolate
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- Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 1
Recipe Card
Rum-infused Caramel
ingredients
- 1/4 cup Water
- 2/3 cup Sugar
- 2 tablespoons Koloa Chocolate Rum
- 3 tablespoons Unsalted Butter
- Pinch of Salt
For the Caramel
Method
Step 1
Bring the water and sugar to a simmer and heat till amber in color.
Step 2
Deglaze with rum, a tsp at a time-- making sure not to overwhelm the caramel. (It could seize up and you'd have to start from scratch.)
Step 3
Add butter and allow to become frothy before pouring onto a silpat and cool till hard.
Spiced Hot Chocolate
ingredients
- 1 1/2 cups Whole Milk
- 1/2 cups 1:1 Dark & Milk Chocolate
- Pinch of Cayenne
- 1 broken in two Cinnamon Stick
- 1/2 cup Rum-infused Caramel
For the Hot Chocolate
Step 1
Bring the milk, cayenne and cinnamon to a simmer and steep for 15 minutes. Remove cinnamon stick after finished steeping.
Step 2
Slowly emulsify the caramel into the milk on low heat until fully incorporated. Add the chocolate and mix till dissolved.
Whipped Cream
ingredients
- 1/2 cup Heavy Whipping Cream
- 1 tbsp Powdered Sugar
- 1 teaspoon Amaretto Liquor
For the Whipped Cream
Step 1
Whisk the heavy whipping cream in a chilled bowl until very soft peaks form. Add the powdered sugar and liquor and finish whipping till stiff.
Step 2
Place a dollop on the top of the hot chocolate and enjoy.