For ➋ (large)- ➍(medium)60 cl milk
75 g plain chocolate
pinch allspice
pinch powdered ginger
1 tbs honey
7.5 cl rum
5 cl eau de vie de marc or brandy
rind ½ lemon, grated
Heat the milk gently with the chocolate, spices and honey. When the chocolate has melted, leave to cool. Pour the milk into a cocktail shaker, add rum and brandy/eau de vie de marc, and grated lemon rind. Shake well.
Refrigerate.*
Shake again before serving.
Refrigerate.*
Shake again before serving.
*Serve it warm, without cooling. Don't shake,but blend.
A cold grog variation on Mexican spiced hot cocoa.
