Caramel Infused Hot Chocolate

"This rum-spike hot chocolate is sure to be a crowd pleaser. . ."
-- @jessecudworth
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 1

Recipe Card

Rum-infused Caramel


  • 1/4 cup Water
  • 2/3 cup Sugar
  • 2 tablespoons Koloa Chocolate Rum
  • 3 tablespoons Unsalted Butter
  • Pinch of Salt

For the Caramel


  • 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


  • 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


  • 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.