There’s no more warming drink on a cold winter’s day than hot chocolate spiked with rum. My version is spiced with tropical flavors, adding an island zing when the weather is frigid. Sweet and rich, it doubles as a dessert on its own, too.
Total time: 15 Mins
1/2 cup coconut milk
3 cups whole milk
1 cinnamon stick
1 vanilla bean
2 tbsp light brown sugar
6 oz semi-sweet Mexican chocolateroughly chopped
1 cup dark rum
freshly grated nutmeg
1. Combine the coconut milk and milk in a small saucepan and bring to a boil. Add the cinnamon stick and 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. Pour in the rum and remove from the heat.
2. Divide between 4 mugs. Garnish with nutmeg. For complete decadence, top with whipped cream.