Friday, January 24, 2014

Sweet, Spiked and Spicy Hot Chocolate #CaptainsTable


This month, the folks at Captain Morgan challenged us to make foods and drinks for a Superbowl gathering and the first thing that came to mind was Brrr.  As you probably know, this year the people responsible for choosing the venue have decided to kill all the players and fans by freezing them to death.  Um...wait...what I meant to say is that they've chosen to play, for the first time, in an open air stadium located in a cold weather climate. Yes, my very own beloved (and cold) New York will be co-hosting the event along with New Jersey which is another state that's currently covered in ice.

I really don't know what the organizers were thinking since there's a strong possibility of snow and a near certainty of hypothermia.  And that's just for the folks watching at home!  Those at the stadium have no hope of survival.  OK, relax, I kid, I kid (not really).  But they will need a survival mechanism.  We all know that a little nip of rum (or a big nip, in this case) helps chase away the chill.  But given the whole polar vortex situation we've got going on here, I think those nips need to be encased in a rich, creamy and extremely hot beverage.  Regular hot cocoa is fine but this version is thick and hearty with real chocolate, warm spices and a good creamy dose of peanut butter.  Preventing frostbite never tasted this good!  Enjoy!

Per Serving:
1 Cup milk
2 oz. Milk chocolate
1 oz. Semi-sweet chocolate
1 Tablespoon light brown sugar
2 Tablespoons smooth peanut butter
3/4 Teaspoon cinnamon
1/4 Teaspoon ground ginger
1/4 Teaspoon nutmeg
Pinch of cayenne pepper
Pinch of sea salt
1 1/2 oz. Captain Morgan Spiced Rum
3 Large marshmallows

Add the milk, sugar and chocolate to a small pot and cook on a low heat, stirring constantly, until the chocolate and sugar have dissolved.  Whisk in the peanut butter until smooth and add the spices.  Remove from the heat, stir in the rum and pour into a mug or glass.  Stir in the marshmallows and they will begin to melt and enrich the cocoa.  Serve hot and repeat!

This recipe is part of the CaptainsTable challenge where I get to play with rum and make fun cocktails.  More importantly, for every recipe that anyone posts with the #CaptainsTable hashtag Captain Morgan Rum will donate $1 to WhyHunger.  So, if you have recipes to share on social media, please add the hashtag as well and check out other ideas on their Facebook and Pinterest pages.

10 comments:

  1. ....I need hot chocolate just from reading this post *brrrr*

    that hot cocoa looks SUPER delicious though ;D

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  2. I love spice and chocolate together. Such a happy combination!

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  3. I am SO making this!!! The Captain calls and this gal needs a cocktail :) Fabulous recipe Anita!

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  4. peanut butter and spice?! what a fun hot cocoa twist, want.

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  5. I don't drink a lot but whenever you make something like this - sweet and chocolate I wish I had a little liquor collection. It looks amazing!

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  6. Ha! I certainly hope the weather won't be as terrible as you predict.. but yes, it was an odd decision on their part. Anyway, I'm feeling warmer just looking at this hot chocolate!

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  7. The weather has now started to get cold again and this sounds like the perfect way to keep warm!

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  8. So what do you think - side by side taste test of both of our hot chocolates? I think it needs to . . hiccup . . happen.

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  9. cyan pepper as in blue pepper or cayenne pepper? :) This sounds yummy!! Something to change up my usual cup of cocoa (mocha style or with Bailey's & Kahlua). I know it won't be the same or as wonderful, but since I don't have chocolate to melt, I might just try some of these additions to my cup made with a cocoa packet! Thanks for the tasty ideas!

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