A tummy warming recipe for grown up Hot Chocolate – with rum!

250ml full cream milk
125ml single cream
2 cinnamon sticks, roughly broken
zest of 1 orange
3 tablespoons castor sugar
100g Lindt 70% dark chocolate
45ml rum

How to
Pour the milk and cream into a small saucepan. Add the cinnamon and orange zest.

Bring the milk up to the boil, remove from the heat and set aside to infuse for 10 minutes.

Strain off the solids and add the milk mixture back into the pot. Add the castor sugar and chocolate.

Whisk over a medium heat until the chocolate is completely melted.

Add the rum and serve with cinnamon swirl sticks.

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.