ctv logo

Cocoa Rum Shooter

Cocoa (10 servings)


  • 12 oz dark chocolate, finely chopped
  • ¾ cup 35% cream
  • ¼ cup coconut sugar (may substitute white sugar)
  • 3 ¼ cup whole milk
  • 3 pieces Star Anise, smashed with a mortar and pestle
  • ¼ tsp black peppercorns, whole
  • ¼ tsp vanilla extract


  1. Place a medium-sized pot over medium heat and scald the milk with star anise and black peppercorns. Remove the pot from the burner and add the vanilla extract.
  2. Place a large pot over medium heat, add the cream and heat until just before scalding. With the pot off the burner, add half of the finely chopped chocolate and use a whisk to combine into a smooth mixture. Add the remaining chocolate and do the same to create a smooth mixture. Add coconut sugar and combine until melted evenly.
  3. In 3 stages, strain the scalded infused milk into the chocolate mixture, making sure to stir well until evenly combined using a whisk. Keep warm until service. Stir just before serving.

Marshmallow Fluff


  • 1 Cup 35% cream
  • 2/3 cup Marshmallow cream


In a stainless steel bowl, whisk the cream to soft peaks. Add marshmallow cream and whisk slowly until combined with small marshmallow chunks.

Assembly (per glass)

  • 1 tbsp Rum (best quality)
  • ½ cup hot cocoa
  • 1 Tbsp marshmallow fluff
  • Freshly grated nutmeg

Place rum in a medium sized wine glass and add hot cocoa. Place a dollop of marshmallow fluff on top of the chocolate and top with freshly grated nutmeg. Serve immediately.

Recipe copyright Roger Mooking 2012

Wednesday, December 12, 2012

Holiday Guide

Pet Gift Guide

Holiday Guide

Baking Gift Guide