Raspberry-Rum Hot Chocolate
Hot chocolate is a true classic winter drink, popular even in Aztec times, although it was then consumed spicy and without sugar. Over the centuries, the drink has become sweeter and creamier, especially in Europe, where in the 17th century it became a favorite drink of the nobility. The combination of raspberry and rum adds a modern twist to this traditional drink and enriches the taste experience even more. Imagine snuggling under a warm blanket on a cold winter evening, holding this creamy, rich hot chocolate in your hands, the aroma and taste of which immediately warm you up. A little trick: if you want an even more intense flavor, try it with a pinch of chili powder or a little orange zest!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Chop the dark chocolate into small pieces for easier melting in the hot milk.
2
In a medium saucepan, heat the milk and heavy cream over medium heat, but do not let it boil. A temperature just below boiling is perfect for melting the chocolate.
3
Add the cocoa powder, sugar, vanilla extract, and cinnamon. Stir constantly until the sugar is completely dissolved.
4
Add the chopped dark chocolate and stir until completely melted and the mixture is smooth and silky.
5
Pour in the rum and stir well. The rum adds a warm, distinctive flavor to the hot chocolate, but if you want an alcohol-free version, simply leave it out.
6
Mash the raspberries with a fork or puree them with a blender, then stir them into the hot chocolate. This will add a fresh, fruity flavor to the drink.
7
Pour the hot chocolate into mugs, then garnish with whipped cream and a few whole raspberries on top.
8
Serve immediately and enjoy the smooth, rich flavors!
