Presented by Matthew H. Anderson, Johnson & Wales University Yield: One Serving
1-1/2 Tablespoon Cocoa 1 Tablespoon Sugar Pinch of salt. 1/3 cup Water 1/3 cup Milk 1/3 cup Heavy Cream .5 oz Gold Rum (Optional)
Directions: 1) Mix cocoa, sugar, salt in pot. Add water heat to dissolve sugar. 2) Add rum 3) Heat chocolate mixture up until you see steam. 4) Temper in milk slowly. 5) Temper in heavy cream. Heat until steaming. Serve hot around a fire!!