This delicious and simple hot chocolate recipe pairs well with Maple Rum Cream, Maple Rum or Bluenose Rum.
2 cups milk
6 oz good quality chocolate (broken into small pieces)
2 tbsp sugar
In a mid-sized saucepan over a medium-high heat slowly melt the chocolate into the milk using a whisk to keep the milk moving. Do not bring to the boil or the milk with scold so monitor the temperature carefully. When the sugar and chocolate has completely dissolved serve and add Maple Rum Cream, Maple Rum or Bluenose Rum as desired.
Makes 2 generous servings