From Our Kitchen to Yours: Spiced Rum Hot Chocolate

Ingredients

Ganache (yields 1 pint) 

• 1 cup 70% ground chocolate 
• 2 tsp. brown sugar 
• 1 cup heavy cream 

Marshmallow 

• 1 cup hot water (divided) 
• 3 Tbsp. gelatin powder 
• 1 cup real maple syrup 
• 1 Tbsp. vanilla extract 
• ½ tsp. kosher salt 
• Arrowroot powder for dusting 

Spiced Rum Hot Chocolate Cocktail (2 servings) 

• 1/3 cup ganache  
• 8 oz. milk (or milk substitute) 
• 2 oz. dark rum  
• Marshmallow to serve 

Recipe Preparation

 Step 1: Make the Marshmallow 

Line a high-sided 8” square pan with parchment paper, dust with arrowroot powder, and set aside.  

Using a stand mixer, combine ½ cup hot water with gelatin and whisk to dissolve. Let stand while you prepare the syrup.

In a saucepan over medium heat, mix ½ cup water with maple syrup, vanilla and salt, heating until it reaches 240° F (use a candy thermometer)  

Turn on the mixer at medium speed and slowly pour the heated syrup into the dissolved gelatin. Mix on medium for about 10 minutes, or until the mixture has cooled and peaks form in the marshmallow. The mixture will turn from brown to white and become very fluffy.  

Pour the marshmallow into the prepared 8-inch pan and let rest at room temperature for about 4 hours. Dust a work surface with arrowroot powder and turn the marshmallow onto the work surface. Dust a chef’s knife with the powder, slice the marshmallow into one-inch cubes, and toss in a mixing bowl with arrowroot powder. Great immediately and can be stored at room temp for about a week, but I prefer to store them in the freezer! 

Step 2: Make the Ganache 

In a double boiler (or you can use a metal mixing bowl over a saucepan of simmering water) melt the chocolate with brown sugar, stirring frequently with a rubber or wooden spatula, until the melted chocolate is shiny and the texture is consistently smooth.

Once the chocolate is melted and smooth, add the cream, quickly stirring to integrate the chocolate and cream. The melted chocolate may seize at first, but as the cream warms, the mixture should become a consistent color and texture, like a thick chocolate milk.

Remove the bowl from the double boiler and let it cool to room temperature.  Transfer cooled ganache to an airtight container and refrigerate for up to two weeks. The ganache will thicken to a pudding-like consistency that can be used as a base for hot chocolate.

If you are preparing the ganache and the cocktail at the same time, you can use mix the melted chocolate/cream mixture from room temp with the milk of your choice.

Step 3: Assemble the Cocktail (two servings)

In a small saucepan on low heat, add about 1/3 cup of ganache (or more, if you like it extra chocolatey) and 8 ounces of milk or milk substitute.

Whisk together until warmed, but avoid bringing to a boil. 

Add 2 ounces of rum and whisk until frothy.  (I prefer to use an immersion blender, and froth until the volume of the liquid has doubled in size.) 

Divide into two mugs, top each with a marshmallow, and serve immediately.

Enjoy!