After the huge snowstorm last week, some streets in Harlem are still covered with snow. New Year’s at Red Rooster was a blast, but now it’s time for a quieter weekend and lots of work at the restaurant.
I plan to make a batch of this warming and delicious Rum Hot Chocolate to get through the winter. This spicy hot chocolate takes its cue from Mexican chocolate, which combines spices and sugar with chocolate.
It gets richness from the coconut milk, and flavor from the vanilla bean and cinnamon. It’s an easy cocktail that you can cozy up to the fireplace with, or drink before you start your night out on the town.
1/2 cup coconut milk
3 cups whole milk
1 cinnamon stick
1 vanilla bean
2 tbsp packed light brown sugar
6 oz semisweet Mexican chocolate, roughly chopped
1 cup dark rum
Freshly grated nutmeg
1. Bring the coconut milk and milk to a boil in a small saucepan. Add the cinnamon stick. With a sharp knife, split the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the pan. Discard the vanilla bean.
2. Whisk in the brown sugar and chocolate and stir until the chocolate melts. Pour in the rum and remove from the heat. Divide the hot chocolate evenly among six mugs. Garnish with nutmeg.