Beverage - Hot Spiked Cocoa

Photo by BlueSchmoo
Adapted from hgtv.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hgtv.com

Ingredients

  • 4

    oz. of light rum, silver tequila or Kahlua

  • 1

    cup whole milk

  • 1

    cup half-and-half

  • 6

    tsp. of sugar

  • 1

    oz. semisweet chocolate chopped into small pieces

  • 1

    oz. unsweetened chocolate chopped into small pieces

  • 1

    Tbs. brown sugar

  • 1

    tsp. vanilla extract

  • 2

    cinnamon sticks

Directions

If you're making the cocoa to take with you for an outdoor get-together, prepare it the morning of the event, then store and serve it out of an insulated container. The morning before the outdoor event: Mix milk, half-and-half, sugar, finely chopped chocolate and brown sugar together in a small saucepan over medium heat. Do not bring to a boil, but allow chocolate and sugar to melt and dissolve until they get hot. Reduce heat. Place half of this mixture into a blender and mix to a frothy consistency. Pour this back into your pan and stir in the vanilla extract. At the outdoor party site: Fill your partygoers' cups with 2 ounces of rum, silver tequila or Kahlua. Pour in hot chocolate from a thermos or jug. Stir with a cinnamon stick.

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