contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.​

922 South Morton Street
Bloomington, IN, 47403
United States

812-202-6789

Cardinal Spirits is a craft distillery in Bloomington, Indiana that specializes in producing extraordinary spirits from local ingredients.  

The Drop

The Drop is your source for all things craft. 

Rummy Hot Chocolate cocktail recipe

Samantha Weiss-Hills

This is a hot chocolate for grown-ups, and not just because of the rum. It's dark and rich and bittersweet, and it's flecked with orange zest and cinnamon — definitely not the hot chocolate of your youth (though 9-year-old you will be quite pleased with that iceberg of whipped cream). 

Our Lake House Spiced Rum has spicy notes that play off chocolate like a charm, and working a few fresh, fragrant scrapes of orange zest and a dusting of warming cinnamon for garnish echoes the actual orange zest and cinnamon that we infuse in our rum. This spiked chocolate is a little unexpected, and that's what makes it special. 

 

RUMMY HOT CHOCOLATE

By Samantha Weiss-Hills

Serves 1

1.5 ounces Cardinal Spirits Lake House Spiced Rum
1/4 teaspoon vanilla extract (optional)
1 ounce dark chocolate (like 60% cacao Ghirardelli), broken into pieces
1 heaping tablespoon unsweetened cocoa powder
1 cup milk, divided
Whipped cream, for garnish
Cinnamon, for garnish
Grated orange zest, for garnish

  1. In a large mug, add the rum and vanilla extract. Set aside.
  2. In a small saucepan, mix the dark chocolate, cocoa powder, and 1/2 cup of the milk over low heat. Stir or whisk continuously until the chocolate is completely melted.
  3. Add the rest of the milk. Stir, then allow to heat the rest of the way through.
  4. Pour into the rum-filled mug, then top with whipped cream, a dusting of ground cinnamon, and orange zest.

To batch this drink for a crowd: You can easily scale up this recipe for a large group of merrymakers. Use a large saucepan, and heat the chocolate and cocoa with half of the total milk first, as you would if you were making a single serving. If you're making it ahead, keep the hot chocolate warming in the saucepan over your stove's lowest setting, stirring occasionally, or transfer the hot chocolate to a thermos. Pour the hot chocolate into the rum-filled mugs when it's go-time.

One last thing: There's no added sugar in this recipe, so if you happen to like your hot chocolate on the classically sweeter side, add a teaspoon or two of sugar per serving along with the cocoa powder.

 



Comment
categories Drink Department
tags rum, lake house spiced rum