Nothing warms you up on a cold winter’s night quite like a steaming cup of hot chocolate. But now that you're allowed to, why not improve upon your basic hot cocoa recipe by adding in some Caliche Puerto Rican Rum!?
Our spiked hot cocoa recipe is simple, but definitely kicked up a notch with the addition of this delicious rum. Give it a try and let us know what you think!
2 tablespoons cocoa powder
1 tablespoon brown sugar
1 cup milk
1 1/2 ounces Caliche Rum (or one shot)
Cinnamon as your garnish
Start by mixing together the cocoa powder, brown sugar, and milk with a whisk in a sauce pan over low heat.
When the ingredients are warm and mixed thoroughly and your cocoa is nice and frothy, add the rum. Stir and pour into a mug. Once this delicious drink is ready to enjoy just sprinkle with a dash of cinnamon or stir with a cinnamon stick.