Boozy Jamaican hot chocolate cocktail
Photo by Erik Putz
Five o’clocktail: This boozy hot chocolate from celebrated Montreal mixologist Jonathan Homier was named after the man who discovered the tropical paradise.
8 to 10 leaves
Appleton Estate Reserve
- Steep basil in cream for 30 min.
- Bring milk to a boil in a small saucepan over medium-high. Remove from heat, then add chocolate. Whisk until chocolate melts and mixture is smooth.
- Stir in rum, Grand Marnier and allspice. Pour into a glass mug.
- Remove basil from cream. Whip cream until soft peaks form. Top hot chocolate with cream. Garnish with a basil leaf.