Whenever the temperature drops, this version of the Cuban hot chocolate gives a thick and creamy hot chocolate that will make you feel warm and fuzzy inside and out.

Cuban hot chocolate


2 cups milk
1 cup cream 35%
1 tablespoon of mint leaves
1 cup dark chocolate 75%, chopped
1/4 cup sugar
1 teaspoon rum


In a saucepan, bring the milk and cream to a boil. Remove from heat and add the mint leaves. Infuse 10 min. Filter to remove mint leaves from milk.

Drizzle the hot milk over chocolate, stirring with a wooden spoon until smooth. Add rum and sugar. Stir well to dissolve sugar.

Return to low heat to thicken, whisking to get a creamy foam.

Serve in a chocolate pot or pretty cups topped with marshmallows.

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