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Mexican Hot Chocolate
Mexican Hot Chocolate
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Ingredients
- 4 cups milk of choice
- ⅓ cup maple syrup
- 4 ounces semi-sweet dark chocolate bar, chopped
- 2 Morton & Bassett Cinnamon Sticks
-
1 teaspoon Morton & Bassett Pure Vanilla Extract
-
¼ teaspoon Morton & Bassett Cayenne Powder
-
½ Morton & Bassett Whole Nutmeg
- Whipped cream, optional
Directions
In a pot, combine milk, maple syrup, and chocolate. Add M&B Cinnamon Sticks, M&B Pure Vanilla Extract, and M&B Cayenne Pepper.
Simmer on the stove over medium-low heat, stirring gently, until all the chocolate has incorporated into the milk.
Ladle into mugs. Serve with whipped cream. Garnish with a pinch of M&B Cayenne Pepper and freshly grated M&B Whole Nutmeg.