Rummy Hot Chocolate
Ingredients
2 cups of Quality bittersweet chocolate, chopped
2 cups of Milk
1 cup of Espresso
6 oz. Quality Dark Rum
2 oz. Coconut Liqueur
1 teaspoon Pumpkin pie spice
Heavy cream 
(for whipping) and ground cinnamon for garnish
Source
BevX
Rummy Hot Chocolate
In the holiday season we are encouraged to play with comforting cocktails. There is nothing more comforting than taking a childhood favorite and tweaking it for adult only consumption.
Hot chocolate is easy to put together but it is something that we have sadly relegated to instant preparations from ready-made mixes. Treat yourself and your friends to some homemade goodness and be a hero once again. Make this recipe once and you will be calling for a hot chocolate session every winter weekend.
If you would like to make hot chocolate for the whole family see our feature on the Return of Hot Chocolate.
Method
In a heavy saucepot add the milk and espresso bringing the mixture to a boil. Once at a boil remove it from the heat and add the chocolate whisking to combine. Cover and chill the mixture overnight or at least three hours.
When you are ready to serve, heat the mixture to just below a simmer. Remove the pot from the heat and add the pumpkin pie spice, Rum, and Liqueur stirring to combine. Divide among four mugs and top with a dollop of fresh whipped cream and dust with ground cinnamon.
When you are ready to serve, heat the mixture to just below a simmer. Remove the pot from the heat and add the pumpkin pie spice, Rum, and Liqueur stirring to combine. Divide among four mugs and top with a dollop of fresh whipped cream and dust with ground cinnamon.
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