Spiced Rum Hot Chocolate
Decadent and luxurious, this recipe calls for 70% cocoa chocolate but if you prefer it can be substituted for milk chocolate.
- 600ml milk, preferably full fat
- 150ml double cream
- 100g chocolate chopped up into small chunks
Add all the ingredients into a pan and gently bring to a simmer whisking until smooth. Take off the heat and add 50ml of spiced rum, pour into two mugs and sprinkle with cocoa powder.