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Spirited: Mocha Voodoo




Source of Recipe


From "Hot Chocolate" by Michael Turback






List of Ingredients



• 2 cups half-and-half
  
• 6 ounces semisweet chocolate, chopped
  
• 1/2 cup spiced rum, such as Captain Morgan's
  
• 2 Tbsp sugar
  
• 2 cups strong brewed coffee with chicory, or espresso
  
• Basic Whipped Cream, for serving (recipe follows)
  
• Ground cayenne pepper, for serving
  






Instructions



1. In a 3-quart saucepan with tall sides over medium-low heat, warm the half-and-half until steaming hot but not boiling. Reduce the heat to low and add the chocolate, rum, sugar and coffee. Using an immersion blender, blend the ingredients in the saucepan over very low heat until well blended and frothy. Pour into warm mugs, top with softly whipped cream, and sprinkle a pinch of cayenne over each cup. Serve immediately.
   
   Makes 4 servings.
   
   ..........
   
   BASIC WHIPPED CREAM
   
   • 1 cup heavy cream
   • 2 Tbsp confectioners' sugar
   • 1/2 tsp pure vanilla extract
   
   In a mixing bowl, whip the cream until it is slightly thickened. Add the remaining ingredients and continue whipping until cream holds its shape. Spoon on top of hot chocolate.