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Spiked Hot Chocolate

11/02/2011 01:11 pm ET | Updated Aug 31, 2012

In his series Marcus' Kitchen, chef Marcus Samuelsson shares dozens of recipes that prove "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world.

This hot chocolate recipe incorporates some of the flavors of the Caribbean, explains Marcus. He starts by adding coconut milk and whole milk to a pan (use 2 parts regular milk to 1 part coconut milk). He sets the pan over low heat to warm, then gathers his flavorings: the seeds of a whole vanilla bean, a cinnamon stick, fresh nutmeg (this spice is found all over the Caribbean), and chopped Mexican chocolate. Once the milk is hot, he adds these, along with brown sugar, and whisks until the chocolate melts and the mixture is smooth.

He pours the hot chocolate into a mug, then adds dark rum to the adult version. Whipped cream tops off both drinks.

Get the Recipe for Spiked Hot Chocolate.

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