While my friends in America are freezing their tits off, things aren’t that much better here in Amsterdam. There is no snow but the view might be even more depressing. Rain, alternated with hail, and bicycles blown away due to the strong winds.
To keep you nice and warm these winter days, I’ve made you a very easy recipe for Chocolate Rummm. Yes, with the extra m, because it’s yummy 😉
‘Chocolate Rummm’ Recipe
To prepare 2 serves of this hot choco for adults, you’ll need the following.
Every serve will come down to 250ml each. This recipe serves 2 persons, because sharing is caring, especially in these weather conditions.
250 ml Chocolate milk
130 ml Dilmah Ceylon Cinnamon Spice tea (or another quality Ceylon tea with added fresh cinnamon)
90ml Bacardi 8 Ãnos
3 dashes Angostura bitters
3 cm fresh ginger
30 ml honey
Cut the zest of half an orange
Get a 3 cm piece of ginger and cut off the sides. The skin will give some bitter notes, so get rid of these.
Add the orange zests, the clean piece of ginger, honey and Angostura bitters to the chocolate milk and heat on the stove. Keep stirring this mixture occasionally.
In the meantime, prepare the tea (steep for 3,5 to 4 minutes). If you’re not using the Dilmah Ceylon Cinnamon Spice tea, add a piece of fresh cinnamon to the chocolate milk mixture.
Add the tea to the hot chocolate mixture and heat a little bit longer. Don’t bring it to a boil though.
Pour 45ml of rum in each (pre-heated with boiled water) cup.
Remove the zests and ginger and divide the hot chocolate mixture over the two drinking cups.
You could garnish the Chocolate Rummm with some freshly grated cinnamon, cacao or give it a little orange twist.