Visions of Sugared Rum

The cookies are baked, presents wrapped, and the aluminum tree is up and rotating. It's time to warm up by the fire with a delicious holiday beverage.

Whether or not you have snow on the ground, the holiday season is always the right time for hot chocolate. Serve up this rich, rummy concoction in your favorite vintage mug at your next holiday gathering. Cheers to a happy holiday, everyone!

Caribbean Cane Hot Chocolate


Prep: 3 min.  |   Cook: 8 min.   |   Serves: 1


8 oz. milk
3 Tbsp. Ghirardelli hot chocolate
1 oz. dark rum
1 oz. creme de cacao
1/2 c. whipping cream
1 candy cane


Break the hook end off of candy cane. Remove wrapper and place hook end in a plastic sandwich bag. Crush with a rolling pin. Set aside.

In a small bowl, whip cream until soft peaks form. Add 1/2 candy cane dust and stir to combine. Set aside. 

Pour milk into small sauce pan. Stir in hot chocolate powder. Heat while stirring, until steaming. Remove from heat and stir in rum and creme de cacao. Pour into desired mug. 

Top with whipped cream. Gently insert remaining candy cane stick. Sprinkle with remaining candy cane dust. Serve with your favorite holiday cookies (in case this isn't enough sugar on its own).