On a cold evening, this beverage satisfies in sweetness, warmth, and booze. Try with any liqueurs you have on hand or with no alcohol at all.
By Bowen Close
This recipe is particularly handy in its easy-to-remember ratio of ingredients – one cup of milk plus one tablespoon of each of the rest of the ingredients (aside from the salt, which is added with a pinch). Of course you can scale any of the ingredients to your liking, and you can easily switch out the rum and orange liqueur for other items in your home bar. Or nothing from your home bar – this makes a lovely, fast hot cocoa without the booze.
- 1 cup milk (the closer to whole milk, the better)
- 1 Tbsp. cocoa powder (preferably Dutched)
- 1 Tbsp. sugar
- 1 pinch salt
- 1 Tbsp. dark (not spiced) rum
- 1 Tbsp. orange liqueur (e.g. Citronge, Cointreau)
- Marshmallows or whipped cream, for serving
- Whisk together milk, cocoa powder, sugar, and salt in a small pot over medium heat. It may take a bit of whisking to incorporate the cocoa, which wants to float on top of the milk.
- Heat, whisking occasionally and making sure to scrape along the bottom of the pot, until the mixture is steaming.
- Turn off the heat.
- Stir in the rum and orange liqueur.
- Pour into mugs and add marshmallows or whipped cream, as desired.
Bowen Close believes that food should make people happy and healthy, and loves bringing together people with creative, delicious food made from the heart. She loves making farm-inspired, flavorful dishes with sustainable ingredients - whether that's a big plate of roasted veggies, a towering chocolate layer cake, or a cocktail utilizing backyard ingredients - and collects recipes and other food-related stories on her website, Bowen Appétit. She is a chef, cooking instructor, and food writer living in Southern California with her husband and fully stocked pantry.