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Buttered rum hot chocolate recipe

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Grab a blanket, put on a film and get cosy with this grown-up, rum-spiced hot chocolate recipe. Serve piled high with whipped cream and grated dark chocolate. Ready in just 10 minutes, it's ideal for winter gatherings and Christmas parties too. See method

Serves 1
Takes 10 mins
307 calories / serving
Vegetarian
Gluten-free

Ingredients

15g butter
2 tbsp cocoa powder
1-2 tbsp maple syrup (to taste)
¼ tsp ground cinnamon
150ml milk
15ml dark, golden or spiced rum
25ml whipping cream
1 cinnamon stick
dark chocolate, to grate

Each serving contains

Energy
1280kj
307kcal 15%
Fat
17g 25%
Saturates
11g 54%
Sugars
18g 20%
Salt
0.2g 3%

of the reference intake
Carbohydrate 20.4g Protein 7.8g Fibre 3.8g

Method

Heat the butter, cocoa powder, maple syrup (to taste) and ground cinnamon in a saucepan over a low heat, stirring, until combined.
Gradually whisk in the milk until smooth and bring to a simmer.
Add the dark, golden or spiced rum to a mug, then pour over the hot chocolate mixture.
To serve, add the whipped whipping cream, cinnamon stick and grating of dark chocolate, if you like.

Tip: The sweetness will depend on both the amount of maple syrup and the type of rum you use, so go easy on the maple syrup to start with.

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