Cuban hot chocolate
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.
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.