Boozy Jamaican hot chocolate cocktail


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 fresh basil
  • 1/4 cup 35% cream
  • 1/2 cup 2% milk
  • 1/2 cup chopped dark chocolate
  • 3 tbsp Appleton Estate Reserve rum
  • 1 tbsp Grand Marnier orange liqueur
  • 1 tsp allspice


  • 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.