Hot Buttered Hot Chocolate
Two classic wintery beverages combine for one epic cup of Holiday cheer. Hot buttered rum mix is a buttery, brown-sugary mixture laced with vanilla and cozy baking spices. I remember when I was little and a tub of the stuff would be in the freezer leftover from holiday get-togethers my parents had, I'd sneak spoonfuls of the stuff. Don't worry, no rum, though!
The mix itself is almost reminiscent of a spiced cookie dough so I thought why not add a little chocolate to the mix. And if you add a little rum, I doubt that'd hurt the situation, either. But I'll let you decide.
Hot Buttered Hot Chocolate
serves 2
Hot Buttered Rum Mix
1/2 c butter, softened (1 stick)
1 c brown sugar
1 c powdered sugar
1/2 c heavy cream
2 t vanilla bean paste (or vanilla extract)
2 t cinnamon
1/2 t nutmeg
pinch of salt
Hot Chocolate
2 c whole milk
3 T unsweetened cocoa powder (such as Valrhona or Scharffen Berger)
1 oz dark chocolate, roughly chopped (I used Guittard 85% dark)
1 t vanilla extract
1/2 c hot buttered rum mix (recipe above)
2 oz rum
To garnish
whipped cream
sprinkle of cinnamon
chocolate shavings
Make the Buttered Rum Mix
In the bowl of an electric stand mixer, cream the butter and sugars until fluffy. Add in the vanilla paste, spices, and salt and mix to combine. Add in the heavy cream and whip until thick. Store in fridge until ready to use.
Make the Hot Chocolate
In a large saucepan over medium heat, heat the milk, being careful not to let it boil. When warm, add in the dark chocolate and let it melt. Add in the vanilla extract, salt, and hot buttered rum mix. Add in the rum. Top with whipped cream and a sprinkle of cinnamon and chocolate shavings. Serve immediately.
