Cold weather and hot chocolate have long gone hand in hand, but baristas and chefs are spicing up the relationship. At Vancouver’s Molli Cafe, an order of pulled pork tacos is best followed up with a Mexican hot chocolate (also called champurrado). Montreal’s Juliette et Chocolat serves a piquant chocolate drink topped with whipped cream and graham crumbs, and in Calgary, vegans get their fix at Wild & Raw, where a dairy-free version is made with raw cocoa, mesquite, chaga mushroom, dates and banana flakes. Test out the trend with Lindt’s take on Mexican hot chocolate, an indulgent, rum-spiked version that’s sure to warm up your winter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
Give your favourite hot drink a boost with this piquant take on a cold-weather classic.
- Heat chocolate with 2/3 cup of 2% milk in top bowl of a double boiler over simmering water until chocolate is melted and mixture is evenly mixed. Note that mixture will be smooth, but there will be little flecks of caramel from the chocolate.
- Remove bowl from double boiler and transfer melted chocolate to a saucepan.
- Set out four hot chocolate mugs. Pour 3 tbsp of rum in each.
- Add 2 cups of 2% milk to saucepan containing melted chocolate, along with strong coffee. Heat on medium-high heat, whisking often, until mixture is hot.
- Divide hot chocolate between prepared mugs. Serve immediately.
Maître Chocolatier Tip
Decorate your hot chocolate with a pretty design by topping it with frothed milk and stenciling on a pattern with ground cinnamon.