Ingredients:

  • 3 cups Whole Milk (full-fat)
  • 1 cup Heavy Cream
  • 1/4 cup Granulated Sugar
  • 1 large Cinnamon Stick
  • 1/4 teaspoon Sea Salt
  • 8 ounces Dark Chocolate (60–70% Cacao), finely chopped
  • 6 fluid ounces Dark, Aged Rum (high-quality)
  • 1 teaspoon Pure Vanilla Extract
  • Whipped cream (optional, for garnish)
  • Grated nutmeg or dark chocolate shavings (optional, for garnish)

Instructions:

  1. In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cinnamon stick, and sea salt. Place over medium-low heat. Stir occasionally until the sugar dissolves. Heat until small bubbles form around the edges (a gentle simmer). Do not allow it to boil. Remove the pan from the heat immediately and discard the cinnamon stick.
  2. While the mixture is still hot, add the finely chopped dark chocolate. Let the chocolate sit undisturbed for 60 seconds to begin melting. Then, using a wire whisk, vigorously stir the mixture until the chocolate is completely dissolved and the liquid is smooth, glossy, and lump-free (like liquid velvet). Stir in the vanilla extract.
  3. Pour the dark aged rum directly into the hot chocolate base and stir well to incorporate fully. For best results, briefly rinse serving mugs with hot water and dry them quickly to warm them. Ladle the hot chocolate evenly into the warmed mugs. Top generously with freshly whipped cream and a light grating of fresh nutmeg or chocolate shavings. Serve immediately.