When you come in from the cold and snow nothing takes the chill off better than a hot cocoa. Add a splash of rum and you're on your way to warmth even faster! This decadent cocktail is spiked with 23-year-old Zacapa Rum and a splash of Pedro Ximenez Sherry. It's then topped with whipped cream and a kick of spice from freshly grated cinnamon and pink peppercorns.
Solera Hot Cocoa
Courtesy of Zacapa Rum
Ingredients:
1 1/4 ounces Zacapa Rum 23
1/2 ounce Pedro Ximenez Sherry
5 ounces Hot Cocoa
Whipped cream for topping
Grated Cinnamon and Cracked Pink Peppercorn for Garnish
Instructions:
Combine Zacapa Rum 23, Pedro Ximenez Sherry and hot cocoa into a cocktail shaker. Shake well.
Pour contents into glass mug.
Garnish with grated cinnamon, pink peppercorn and whipped cream.
