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Dark Rum and Chili Hot Chocolate
Deeply rich and unapologetically bold, this spiked hot chocolate balances dark rum with the slow burn of fresh chili. You'll start by making a quick cocoa and coffee paste, which guarantees a smooth, lump-free base. As the mixture simmers, the chili and cinnamon release their oils, building a complex heat that cuts right through the sweetness. It's exactly what you want in your mug when the temperature drops.
Equipment
- Saucepan
- Stovetop
Ingredients
- 50g cocoa powder
- 4 teaspoons instant coffee granules
- 1 litre boiling water
- 150ml dark rum
- 100g caster sugar
- ½ teaspoon ground cinnamon
- 1 large dried or fresh red chilli, halved
- 1 Put the cocoa and instant coffee in a bowl and mix to a smooth paste with a little of the measured boiling water.
Instructions
- 1Whisk the cocoa powder and instant coffee with a splash of boiling water in a small bowl to form a smooth paste. Creating this paste first prevents dry lumps from forming in your final drink.
- 2Transfer the paste to a large saucepan. Stir in the remaining boiling water, dark rum, caster sugar, ground cinnamon, and the halved red chili.
- 3Simmer the mixture over low heat for at least 20 minutes until it's piping hot. This slow simmer gives the chili time to infuse the liquid with a steady, warming heat.
- 4Give the hot chocolate a good stir, then ladle it into heatproof glasses, leaving the chili halves behind.
Notes
- Spice level: Omit the red chili if you prefer a milder drink, though it adds a wonderful layer of warmth to the chocolate and rum.
- Make ahead: You can prepare the base without the rum up to 3 days in advance. Store it in the fridge, then reheat gently on the stove and stir in the rum just before serving.
- Serving: Top with a dollop of lightly whipped cream or a cinnamon stick for an extra touch.
Recipe Details
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