We are pleased to share the recipe for this drink which won the people's award for the best alcoholic hot chocolate in Ballarat.
The mix (for four)
+ 120 mL Kilderkin Goldfields Rum
+ 125g unsalted butter
+ 130g brown sugar
+ 20g dark drinking chocolate (we use Grounded Pleasures)
+ 1tsp vanilla extract
+ 1 tsp ground cinnamon
+ 1/2 tsp ground nutmeg (plus extra to serve)
+ 1/4 tsp ground allspice
+ 1/4 tsp salt
+ 500mL boiling water
The make
- Cut the butter into cubes and bring to room temperature
- Add butter and brown sugar to a stand mixer or mixing bowl and beat on high speed until pale and fluffy'
- Add the vanilla, spices, salt and drinking chocolate and beat at slow speed until incorporated.
- Add butter mix to a large heatproof jug
- Pour boiling water over the the butter mix and whisk gently until it is dissolved and frothy
- Add Kilderkin Goldfields Rum and stir in gently
- Divide the mixture into 4 mugs or glasses
- Sprinkle with grated nutmeg and enjoy sipping
Notes on recipe
1 You can make the butter mixture in advance - it keeps in the fridge for two weeks. If using mix out of the fridge, weigh amount required (60- 65 grams per serve) and allow to come to room temperature before adding boiling water (125mL per serve) and rum (30mL per serve). Amounts can be varied to taste
2 It is important to whisk mix gently. The froth is formed by the air bubbles trapped in the whipped butter. Whisking too hard will result in the froth collapsing.
