Prep 10 mins
Cook 0 mins
Swiss hot chocolate with three-color peppercorns (I assume this means the pepper blend that has black, green, and pink peppercorns). From myswitzerland.com
- 879.99 ml milk
- 50 g cocoa powder
- 50 g sugar
- 100 g extra dark chocolate (72 % cocoa)
- 100.00 ml rum
- pepper (three color peppercorns, freshly ground)
- chocolate, to decorate
- 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.
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
This is a nice hot chocolate drink. I really liked the dark chocolate and rum in it. I made it as written and topped it with a dollop of cool whip. The peppercorns were a very unique touch. Thanks for sharing. Made for ZWT7-Switzerland.
What a lovely treat, it was so quick and easy to make. I really enjoyed the peppercorns and rum in this delicious hot chocolate. The chocolate was smooth, creamy, silky, rich, dark, deep and robust. It was warming and oh so comforting. Thanks for sharing this special hot chocolate under12parsecs. Made for ZWT7 for the Witchin Kitchen.