Spiked Mint Coconut Milk Hot Chocolate

Today (February 19) is National Chocolate Mint Day! With the cold temperatures across most of the U.S., I think we can all use a nice warm beverage to keep us toasty, and this is the perfect food holiday for such a beverage! So, I present: Spiked Mint Coconut Milk Hot Chocolate!

Blue Chair Bay must feel the same way, so I developed this non-dairy hot chocolate beverage to pair with their Coconut Spiced Rum. The coconut rum, spiced with cinnamon, nutmeg, and clove is the perfect accompaniment to hot chocolate, don’t you think? To enhance the coconut flavor in the rum, I decided to use coconut milk which makes a rich and creamy hot chocolate base.

Rum always reminds me of warmer weather, and the Coconut Spiced Rum is no exception. Blue Chair Bay offers a collection of premium-blended rums inspired by multi-platinum singer-songwriter Kenny Chesney’s love of the island lifestyle. So even though most of us probably are not soaking up the sun at the moment, we can have our own little escape with this winter-weather treat!

For readers over 21 years of age, I also have an exciting giveaway! Blue Chair Bay has offered to give one bottle of Blue Chair Bay Rum to a lucky winner! Details after the recipe.

Ingredients:

• 2 (13.5 oz) cans full fat coconut milk
• 4 oz dark chocolate, finely chopped
• 1/2 teaspoon peppermint extract
• 4 teaspoons turbinado sugar
• 4 oz Blue Chair Bay Coconut Spiced Rum

Prepare your ingredients. Fully shake the cans of coconut milk before opening. Finely chop your dark chocolate.

Pour the coconut milk cans into a pot over medium heat, stirring occasionally.

When steaming (but not boiling), add the dark chocolate, peppermint extract, and sugar, stirring until the chocolate melts.

Add 1 oz each of Blue Chair Bay Coconut Spiced Rum to 4 mugs. Fill each mug with the hot chocolate.

Stir to combine and serve.

The coconut milk is thick and creamy, making for a really decadent hot chocolate.

This isn’t an overly sweet hot chocolate, so if you like it sweet, you may need to add a bit more sugar to your mug.

The peppermint works really well with the hints of cinnamon, nutmeg, and cloves in the rum.

This drink is perfect for a snow day!

This is a sponsored post from  Blue Chair Bay Rum. All opinions expressed are my own.

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Spiked Mint Coconut Milk Hot Chocolate

Total Time: 10 minutes

Yield: 4 servings

Ingredients

• 2 (13.5 oz) cans full fat coconut milk
• 4 oz dark chocolate, finely chopped
• ½ teaspoon peppermint extract
• 4 teaspoons turbinado sugar
• 4 oz Blue Chair Bay Coconut Spiced Rum

Instructions

1. Prepare your ingredients. Fully shake the cans of coconut milk before opening. Finely chop your dark chocolate.
2. Pour the coconut milk cans into a pot over medium heat, stirring occasionally.
3. When steaming (but not boiling), add the dark chocolate, peppermint extract, and sugar, stirring until the chocolate melts.
4. Add 1 oz each of Blue Chair Bay Coconut Spiced Rum to 4 mugs. Fill each mug with the hot chocolate.
5. Stir to combine and serve.

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On to the giveaway! Use the widget below to enter. This giveaway is only open to U.S. residents who are over 21 years of age as of 2/19/2015.

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