Page 14 - SBrewing(Dec2020)

Page 14 www.beveragestandardsassociation.co.uk

DECEMBER. 2020 | VOL. 12

Spiced Rum

Hot Chocolate

Paul Eagles,

founder of Kokoa Collection Hot Chocolate.

Method
Use 6 portion tablets of hot chocolate.

Ingredients for two servings:
''My favourite is Haiti 75% as when visited I
actually stayed in the exact location where Hot chocolate using Kokoa

Captain Morgan of the rum fame was based Collection – 6 tablets [50 grams]
and of course reputed to have hidden his

pirate treasure!'' (Recommend Haiti 75%, or Ecuador 70%,
or West Africa 100%)

Melt the chocolate in the milk and whisk Spiced Rum 50ml
together; whilst heating the milk add

two small pieces of orange peel and two (I’m using one from Cream Supplies - Lyme
small cinnamon sticks. Then stir in 50 ml Bay Lugger Spiced Rum with Nutmeg,
of the rum Orange peel, Cloves)

Whole milk 300ml or plant-based
''The spiced rum adds a ‘winter warming’ hug such as Coconut works well

and the orange peel really rounds off this
drink. Cinnamon and orange are used Spices Cinnamon, Orange Peel,
especially in Ecuador in their Andean rum Nutmeg

cocktail Canelazo.''
If you wish to try the rum in this specific
recipe, it can be found here:
Presentation
Pour into two glasses with the orange https://www.creamsupplies.co.uk/jack-ratt-

and cinnamon lugger-rum-5cl

Optional Whipped cream
@KokoaCollection

Garnish with any combination of grated

nutmeg, orange zest, cinnamon powder @kokoacollection
or chocolate shavings

www.kokoacollection.co.uk