The perfect way to warm up your guests on a cool winter’s night. For more decadent chocolate recipes, see ‘For the Love of Chocolate’ in HOORAY! Issue 6.DIY_Cook_SpicedRumHorChoc_01.jpg

TIME

15 mins

SUITABLE FOR

Ages 18+

WHAT YOU’LL NEED

2 cups milk | 100g good quality chocolate, roughly chopped | 1 star anise | 1 cinnamon quill | 2 tsp agave syrup | 1 tsp brown sugar Add to each finished mug: 30ml Bacardi Oakheart | Freshly grated nutmeg

WHAT TO DO

  1. Gently heat the milk in a medium saucepan.
  2. Add remaining ingredients except the bitters and rum.
  3. Once the chocolate has melted, whisk it all together.
  4. When the mix is hot, not boiling, pour evenly between two pre-warmed cups.
  5. Add the rum and bitters on the top to finish.

AND THEN

Garnish with finely grated fresh nutmeg.

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett

Spiced Rum Hot Chocolate