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Boozy Jamaican hot chocolate cocktail

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Boozy Jamaican hot chocolate cocktail

Photo by Erik Putz

Chatelaine Triple Tested

Five o’clocktail: This boozy hot chocolate from celebrated Montreal mixologist Jonathan Homier was named after the man who discovered the tropical paradise.

Ingredients

  • 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

Instructions

  • 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.

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