J&J's spiked hot chocolate
We love holiday cooking and holiday drinking. Even on the days we decide to take it easy, we find ourselves drawn to the kitchen to test out a recipe or two. A couple years ago we bought some candy cane shot glasses for a holiday party, but forgot to use them. June got a beautiful bottle of Guatemalan rum from a colleague for the holidays. When we saw both things in our kitchen there was only one option: spiked hot chocolate. The result was nothing short of delicious!
It was inspired by this recipe, but veganized by yours truly.
J&J's Spiked Hot Chocolate
- 1/3 cup cocoa
- 3/4 cup cane sugar
- 1 pinch of salt
- 2 tbsp chocolate chips (we used chocolate dream chocolate chips)
- 1/3 cup boiling water
- 3 1/2 cup almond milk
- 3/4 tsp vanilla extract
- 2 oz Zacapa Centenario 23 spiced rum (or a spiced rum of your choice)
In a medium saucepan mix the sugar, chocolate chips and pinch of salt. Add the hot water and combine until the chocolate chips are completely melted. Simmer for 2 minutes, then add the almond milk and heat it until it is almost boiling. Watch carefully because it will boil over easily. Remove from heat and add the vanilla and the spiced rum. Serve hot.