Hot Spiked Cocoa Recipe

Ingredients:

4 oz. of light rum, silver tequila or Kahlua
1 cup whole milk
1 cup half-and-half
6 tsp. of sugar
1 oz. semisweet chocolate chopped into small pieces
1 oz. unsweetened chocolate chopped into small pieces
1 Tbs. brown sugar
1 tsp. vanilla extract
2 cinnamon sticks

Preparation:

If you're making the cocoa to take with you for an outdoor get-together, prepare it the morning of the event, then store and serve it out of an insulated container.

The morning before the outdoor event:

Mix milk, half-and-half, sugar, finely chopped chocolate and brown sugar together in a small saucepan over medium heat. Do not bring to a boil, but allow chocolate and sugar to melt and dissolve until they get hot. Reduce heat. Place half of this mixture into a blender and mix to a frothy consistency. Pour this back into your pan and stir in the vanilla extract.

At the outdoor party site:

Fill your partygoers' cups with 2 ounces of rum, silver tequila or Kahlua. Pour in hot chocolate from a thermos or jug. Stir with a cinnamon stick.