Recipe by under12parsecs
Swiss hot chocolate with three-color peppercorns (I assume this means the pepper blend that has black, green, and pink peppercorns). From myswitzerland.com
Top Review by Annacia
This is delicious. I'm going to try to not send my sugar levels through the roof this Dec so I used skim milk, Cool Whip Light and passed of the grated chocolate on top (sigh). Still, this was a delight and the pepper/rum combo a unique pleasure. I'm very glad that I gave this a try, I think that you will be too. :D
- 7⁄8 liter milk
- 50 g cocoa powder
- 50 g sugar
- 100 g extra dark chocolate (72 % cocoa)
- 1⁄8 liter rum
- pepper (three color peppercorns, freshly ground)
- chocolate, to decorate
Directions See How It's Made
- Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the heat. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately.
- HINT. If you wish, you can serve with semi-whipped cream. Place a spoon in the glass so that it does not shatter when you pour in the hot liquid. It dissipates the heat.