- 1/ 4 cup Water
- 2/ 3 cup Sugar
- 2 tablespoons Koloa Chocolate Rum
- 3 tablespoons Unsalted Butter
- Pinch of Salt
For the Caramel
Bring the water and sugar to a simmer and heat till amber in color.
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.)
Add butter and allow to become frothy before pouring onto a silpat and cool till hard.
Spiced Hot Chocolate
- 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
Bring the milk, cayenne and cinnamon to a simmer and steep for 15 minutes. Remove cinnamon stick after finished steeping.
Slowly emulsify the caramel into the milk on low heat until fully incorporated. Add the chocolate and mix till dissolved.
- 1/ 2 cup Heavy Whipping Cream
- 1 tbsp Powdered Sugar
- 1 teaspoon Amaretto Liquor
For the Whipped Cream
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.
Place a dollop on the top of the hot chocolate and enjoy.