Rum Raisin Hot Cocoa
Published October 13, 2012
Sam Kaplan for The New York Times; Food stylist: Ed Gabriels. Prop stylist: Wendy Schelah.
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Ingredients
2 tsp. cocoa powder
1 ½ tsp. demerara sugar
1 tsp. dark crème de cacao
Half-and-half as needed (about 1 tbsp.)
7 oz. milk
1 oz. dark rum
3 rum-soaked raisins
Whipped cream
Preparation
- Step 1
In a saucepan over low heat, combine cocoa powder, sugar, crème de cacao and just enough half-and-half to make a slurry. Add milk and whisk until blended (be careful not to boil). Remove from heat and add rum. To serve, put three rum-soaked raisins in a mug, pour in the cocoa mixture and top with cream that has been freshly whipped with a little rum.
Private Notes
Comments
If out of cocoa powder, you can substitute grated dark chocolate bar [the darker the better] and then just follow the directions normally.
I can't believe I'm the first person to comment on this recipe after having made it. Folks--make this! Drinking it was an absolute joy--creamy, chocolatey, just sweet enough, just boozy enough, every flavor combining in perfect harmony.
I can't believe I'm the first person to comment on this recipe after having made it. Folks--make this! Drinking it was an absolute joy--creamy, chocolatey, just sweet enough, just boozy enough, every flavor combining in perfect harmony.
Re cocoa powder: Dutch process or the other?
If out of cocoa powder, you can substitute grated dark chocolate bar [the darker the better] and then just follow the directions normally.