HOLIDAY MIXOLOGY: Spiked Hot Chocolate

Life & Love | Blair Bedford | 12/19/2011 | 06:00 AM EST

Tis' the season for a little yuletide cheers...

A good cup of hot cocoa can make the dreariest of winter days a little better---add to that a little bit of rum, and that unbearable cold weather turns into a winter wonderland. Test out this recipe tip courtesy of Chef Marcus Samuelsson.

Spiked Hot Chocolate Serves 4, adapted by KitchenDaily

1/2 cup coconut milk
1 cup whole milk
1 cinnamon stick
1 vanilla bean
2 tablespoons brown sugar
3 ounces semi-sweet Mexican chocolate, roughly chopped
1 cup dark rum (if desired)
freshly grated nutmeg
1 cup whipped cream


1. Combine the coconut milk and milk in a small saucepan and bring to a boil. Add the cinnamon stick and, some freshly grated nutmeg. With a sharp knife, split the vanilla bean lengthwise and use the back of the knife to scrape the seeds into the pan. Whisk in the brown sugar and chocolate and stir until the chocolate melts.

2. Pour in the rum if desired. (You can also add the rum to individual mugs, and then just pour the finished hot chocolate on top, if you'd like to have some spiked and some plain.)

3. Remove from the heat.

4. Divide between 4 mugs. Top with whipped cream, if desired.

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