After a big day outside, we like a bit of tranquility, accompanied by a warm and comforting beverage. No need to complicate things, we love to keep it simple and take it easy.
That is why we want to share this recipe with you, one concocted by our friend Étienne from the Distillerie de Montréal. It’s a hot chocolate with espresso and spiced rum, combining our L’Après-Ski espresso blend with the Rosemont distillery’s L’Après-Ski spiced rum!
Great for the cottage or at home to help you warm up and relax; enjoy!
1 tsp of cocoa
1 tbsp of sugar
1 pinch of allspice
1 pinch of chili powder
5 oz. of Rosemont L’Après-Ski spiced rum
A long espresso, prepared with the L’Après-Ski blend
Vanilla whipped cream (optional)
In a pot, combine the long espresso, spiced rum, cocoa, sugar, pinch of chili powder, and pinch of allspice.
Place the pot on the stove. Over medium heat, bring the mixture to a simmer, while mixing occasionally.
Once the mixture starts to simmer, remove from heat and pour into a mug. Top with vanilla whipped cream and powder with cocoa if desired.
Enjoy!
For more caffeinated recipes, check out the recipe section of our blog. If you enjoyed this beverage, you’ll certainly want to try our maple butter latte and our cold brew glazed with Barista coffee liqueur.
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.
