Monday, December 13, 2010

Hot White Chocolate With Rum
serves 4

1 vanilla bean
3 cinnamon sticks
1 teaspoon whole cardamom, lightly crushed
4 cups whole fat milk
4 ounces white chocolate
1 tablespoon rum
whipped cream, for serving
4 peppermint candles, crushed

Cut the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds, bean, cinnamon, cardamom and milk in a medium saucepan. Bring to a boil; remove from heat. Let the spices infuse the milk for 20 minutes. Strain and remove the spices. Heat the milk again; add chocolate and rum and stir until the chocolate has melted. Serve with whipped cream and a few pieces of crushed candy.

No comments:

Post a Comment