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Ingredients
80ml Reverence Spiced Rum
500ml hot chocolate (made with milk, not water, for best results)
Squirty cream (or double cream, lightly whipped)
Cocoa powder, for dusting
Marshmallows (optional, but festive)
Preparation
Make your hot chocolate by gently heating milk in a saucepan until steaming but not boiling. Stir in your hot chocolate mix or melted chocolate until smooth and rich. Take your time here, a slow heat gives a better texture.
Pour 40ml of Reverence Spiced Rum into your mug, then top with the hot chocolate. Stir gently to combine. The warmth releases the vanilla and spice without overpowering the cocoa.
Finish with a generous swirl of squirty cream for nostalgic comfort, or spoon over lightly whipped double cream if you want something softer and more indulgent.
Dust lightly with cocoa powder. Add marshmallows if you like. Serve immediately, ideally somewhere warm.
Tips for the best version
Use full-fat milk for the creamiest result.
If whipping double cream, stop while it’s still soft, you want it to melt slightly into the drink.
For an extra winter touch, warm your mug with hot water before making the drink.
A simple ritual, done properly.
Perfect for winter evenings and even better shared.
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