Gingerbread hot chocolate

Name: Gingerbread hot chocolate
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 100 ml whole milk; 75 ml double cream; large strip orange zest; pinch black pepper; 50 g dark chocolate, chopped; 1 tbsp syrup from a jar of stem ginger; 25 ml Chairman’s Reserve Spiced Rum; squirty cream, sprinkles and gingerbread biscuits, to garnish

When two beloved Christmas classics meet, the result is one seriously cosy mug of hot chocolate. Cream and melted dark chocolate create a gloriously decadent base, while fresh orange zest and a dash of ginger syrup add warming gingerbread flavours. Pour in a shot of spiced rum for good measure and you've got yourself the ultimate festive companion for movie marathons and fireside evenings. Sip through more Christmas drinks recipes.

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Serves2
CourseDrink
Prepare10 mins
Cook-
Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100ml whole milk
75ml double cream
large strip orange zest
pinch black pepper
50g dark chocolate, chopped
1 tbsp syrup from a jar of stem ginger
25ml Chairman’s Reserve Spiced Rum
squirty cream, sprinkles and gingerbread biscuits, to garnish

Heat the milk and cream in a pan until just simmering then remove from the heat and add the orange zest, pepper and chocolate. Let sit for 2 minutes, then whisk until the chocolate has melted and is really smooth.
Put the pan back on the heat to warm through. Remove the orange zest, then add the ginger syrup and spiced rum. Pour into 2 mugs or small bowls and go to town with the decorations.

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