Boozy Jamaican hot chocolate cocktail
By Chatelaine
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.
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.