A Rum-Spiked Riff on Spiced Hot Chocolate
Bella Breakdown
With spring just around the corner it’s hard to savor these final weeks of winter. Well, we’ve got just the thing, a rum-spiked riff on spiced hot chocolate, the Cocoa Loco.
Made with one ounce of imported rum, three ounces of milk for that creamy texture then half an ounce of chocolate liquor, it’s that perfect balance of sweet tooth pleasing boozy goodness.
You can just warm it up in a small pot on the stove-top for a few minutes until it begins to steam, then add that touch of spice with two teaspoons of brown sugar and a dash of cinnamon.
Take your favorite mug off the shelf, and watch John Guilarte, a Flor de Caña rum expert, show us how it’s done.
You’d better advantage of this winter weather while it lasts and enjoy a mug of this toasty rum drink curled up under a cozy blanket.
We know what’s on our bar cart for Valentines Day!
