Scorching Chocolate with Rum, Toasted Coconut and Chocolate Drizzle

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Costume up your scorching chocolate for the vacations with this wealthy model that features coconut rum, whipped cream, toasted coconut and a home made chocolate drizzle.

Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Colored Mug

There may be nothing I take pleasure in making extra through the holidays than a drink everybody can take pleasure in. Whereas I do prefer to make an grownup scorching chocolate cocktail, the great thing about a drink like this Scorching Chocolate with Rum, Toasted Coconut and Chocolate Drizzle is that everybody can take pleasure in, merely miss the alcohol for the teenagers and youngsters. Watch these teenagers too!

Though reality be advised when my ladies have been 16 or so, I might allow them to pattern a drink at house. I felt that maintaining it elusive made all of them that extra mysterious and desirous. If I gave them a bit once they requested, it might not be that huge of a deal…very like in Italian and French properties. And I used to be proper; we by no means had an underage drawback with them coming house drunk.

After all a few of which will have been that I watched them like a hawk, so there’s that. 🙂

Once I was contacted by the PR company representing Blue Chair Bay Coconut Rum questioning if I want to strive their product, all I might take into consideration was utilizing it for a decadent scorching chocolate; one thing with the style of an Almond Pleasure however in a really grownup drink for the vacations. Um, was this good too.

As necessary because the rum is in turning this right into a cocktail the true secret is to start out with scorching chocolate; don’t be tempted to combine some dry cocoa or a Hershey’s Bar with 1% milk…or should you do, you don’t get to complain that it wasn’t to your liking, OK?

That is the vacation season and a bit decadence known as for! I like this recipe for warm chocolate from David Lebovitz that mixes darkish and milk chocolate with only a contact of cinnamon. I wasn’t positive in regards to the cinnamon on this cocktail however I couldn’t persuade myself it wouldn’t work and it was excellent. Somewhat spice is good!

Overhead of Hot Chocoate with Rum, Coconut, and Chocolate Sauce

My solely caveat is I added a contact of dried espresso. I just about add it to virtually something chocolate; it serves to spice up the flavour with out actually making a mocha taste. Attempt it…you’ll prefer it! For this recipe which serves eight you will want (full ingredient listing and directions at backside of put up):

For the Scorching Chocolate

  • 1 quart (32 oz) half-and-half or complete milk
  • eight ounces bittersweet or semisweet chocolate, finely chopped
  • Four ounces milk chocolate, finely chopped
  • tiny pinch of salt
  • 1/2 tsp floor cinnamon
  • 1/2 pint whipping cream

For the Salted Butter Chocolate Sauce – Makes 2 cups (elective):

  • 1 cup complete milk or half-and-half
  • 6 tablespoons (three ounces) salted butter, cubed
  • 1/Four cup packed gentle brown sugar
  • eight ounces bittersweet or semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 tsp dried espresso
  • Scant 1/eight teaspoon sea salt

For every Cocktail:

  • 2 ozcoconut rum
  • Whipped cream for garnish
  • Toasted coconut for garnish

The home made chocolate sauce is only elective however I’ve to inform you, it’s divine so attempt to make it too OK, you received’t be sorry!

I usually make my cocktails earlier within the week so I can put up them Friday morning for a function on my weblog I’ve lengthy known as ‘Friday Cocktails.’ However, and it is a huge deal should you’ve been doing one thing with regularity for seven years, I’m now not limiting myself to at some point.

I need to share extra cocktails on Thursday with my Progressive Eats group. I need to not have the stress of that ONE day that always stored me up writing till late at night time. It’s been taking place step by step that I’ve gotten away from it so right here is my official discover. No huge fanfare, but in addition no extra. Now I would shock you with a cocktail any day of the week!

I’ve truly already bought one made for this Friday and it’s superb; a good friend despatched me some fruit from a prickly pear cactus and I made a stunning pink margarita. Friday. Or possibly Saturday. 🙂

This week bought away from me so I’m penning this put up doggone near Pleased Hour; not less than I can truly drink it now and never have to attend till the subsequent day. However I’m conscious that my timing could be off…writing the put up whereas sipping the cocktail is extra funner for positive. My English could be much less gooder however oh effectively!! 🙂

Closeup of Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Color Mug

Once I agreed to do this rum I had no concept Kenny Chesney was behind it. Doesn’t he appear to be past mellow; he’s kind of a rustic Jimmy Buffett? Whereas I usually eschew lots of flavored blends, I assumed rum and coconut an awesome pairing and this rum was the right praise to my recipe.

Blended from rums at one of many Caribbean’s oldest distilleries, there’s positively the style of coconut however the libation isn’t so candy that it appeared extra at house in a children cocktail than mine (even when I do assume I’m a child at coronary heart!). That stability of candy to coconut is interpreted uniquely by every distiller and I discovered this brew to be proper within the center; not cloyingly candy but in addition not so overpoweringly coconut that the rum was misplaced.

For this cocktail I had my style testers strive it and it was all they may do to not maintain digging in with a spoon…fortunately I had made further and we averted catastrophe…however nothing like seeing neighbors who would struggle during the last drop. A positive signal of a profitable cocktail!

This Scorching Chocolate with Rum, Toasted Coconut and Chocolate Drizzle can be the right drink to serve to company after dinner, in entrance of the fireplace or on Christmas Eve. Not everybody loves eggnog however I’m betting EVERYONE will love this! Cheers!

Progressive Eats

Welcome to Progressive Eats, our digital model of a Progressive Dinner Social gathering. This month’s theme is a Vacation Cocktail Social gathering, and our host is Liz who blogs at That Skinny Chick Can Bake.

For those who’re unfamiliar with the idea, a progressive dinner entails going from home to accommodate, having fun with a unique course at every location. With Progressive Eats it’s a digital occasion. A theme is chosen every month, members share recipes appropriate for a scrumptious meal or occasion, and you’ll hop from weblog to weblog to verify them out. Come alongside and see the entire scrumptious and impressed dishes! This month it’s all occasion meals; cocktail, appetizers, and desserts. Come be a part of us!

PIN IT! ‘Scorching Chocolate with Rum, Toasted Coconut and Chocolate Drizzle’

Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Colored Mug

Closeup of Hot Chocoate with Rum, Coconut, and Chocolate Sauce in a Cream Color Mug

Yield: Four Servings

Scorching Chocolate with Rum and Toasted Coconut

Hot Chocolate with Rum and Toasted Coconut

A decadent model of scorching chocolate with rum, whipped cream, toasted coconut and a home made chocolate drizzle.

Prep Time
30 minutes

Cook dinner Time
eight minutes

Whole Time
38 minutes

Substances

For the Scorching Chocolate:

  • 1 quart (32 oz) half-and-half or complete milk
  • eight ounces bittersweet or semisweet chocolate, finely chopped
  • Four ounces milk chocolate, finely chopped
  • tiny pinch of salt
  • 1/2 tsp floor cinnamon

For the Salted Butter Chocolate Sauce – Makes 2 cups (elective):

  • 1 cup complete milk or half-and-half
  • 6 tablespoons (three ounces) salted butter, cubed
  • 1/Four cup packed gentle brown sugar
  • eight ounces bittersweet or semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 tsp dried espresso
  • Scant 1/eight teaspoon sea salt

To Make the Cocktail

  • 2 ozcoconut rum for every cocktail
  • Whipping Cream for garnish
  • 1/Four cup Toasted Coconut for garnish

Directions

To Make the Scorching Chocolate

  1. Heat about one-third of the half-and-half or milk, with the chopped goodies and salt, stirring till the chocolate is melted.
  2. Whisk within the remaining half-and-half or milk, heating till the combination is warmed by means of. Add the cinnamon and dried espresso..
  3. Use a hand-held blender, or a whisk, and blend the new chocolate till it’s utterly easy.

To Make the Salted Chocolate Sauce

  1. Warmth the milk, butter, and brown sugar in a saucepan till it begins to steam.
  2. Take away from warmth and add the chocolate, vanilla, and salt, stirring gently till the chocolate is melted and the sauce is easy.
  3. Serve the sauce heat or cool it to room temperature and retailer it within the fridge for 1 to 2 weeks. Rewarm the sauce by placing the jar in a pan of highly regarded water or by warming within the microwave on a low warmth setting.

To Assemble the Cocktail

  1. Utilizing massive mugs, pour 1/Four of the combination into every mug. Add the rum, stir gently after which prime every mug with whipped cream, drizzled chocolate sauce and toasted coconut.

Notes

This makes Four massive mugs of scorching chocolate with eight ounces of milk in each. Need it to serve extra? Serve it in small cups with Four ounces in every; lower rum again to at least one ounce.

Want this carried out faster? Simply make a regular scorching chocolate with chocolate combine and prime with a high quality fudge sauce.

Vitamin Info:

Yield:

4

Serving Dimension:

1

Quantity Per Serving:
Energy: 1073Whole Fats: 67gSaturated Fats: 41gTrans Fats: 1gUnsaturated Fats: 22gLdl cholesterol: 71mgSodium: 331mgCarbohydrates: 114gFiber: 8gSugar: 100gProtein: 11g

The dietary data is computer-generated and solely an estimate. If it’s worthwhile to use diet data we propose you affirm these totals with your individual program.

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