Boozy Jamaican hot chocolate cocktail
8
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.
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