Spiked and Spicy Hot Chocolate

Happy Christmas! Even though it's not my holiday, I can't help but enjoy the music and lights and festivities of this beautiful season. And, of course, the food. And the...um...drinks!

Starting off the day with a cup of hot chocolate sounds good but this rummy version might be more appropriate after dinner. My mother always made a sponge cake on holidays and she'd serve it with big mugs of hot cocoa.

Her version wasn't spiked but I see no reason not to chase away the chill with a little shot of rum. Cheers!

Per Serving:
1 Cup milk
2 oz. Milk chocolate
1 oz. Semi-sweet chocolate
1 Tablespoon light brown sugar
3/4 Teaspoon cinnamon
1/4 Teaspoon ground ginger
1/4 Teaspoon nutmeg
Pinch of cayenne pepper
Pinch of salt
1 1/2 oz. Spiced rum
Marshmallows for garnish

Add the milk, sugar and chocolate to a small pot and cook on a low heat, stirring constantly, until the chocolate and sugar have dissolved.  Whisk in the spices.  Remove from the heat, stir in the rum and pour into a mug or glass.  Stir in the marshmallows and they will begin to melt and enrich the cocoa.  Serve hot and repeat!