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“I found the original recipe on the internet a few years back and made it for my friend, Sue, at our annual Christmas day brunch. Since then I've played with it a bit, and have developed both a hot and cold version. Good either way. Using made from scratch hot cocoa is the key to a tasty result. The majority of the prep time is for making the hot cocoa. Once done, the drink goes together in seconds.”

Ingredients Nutrition

  • 1 12 ounces rich dark rum (you may use spiced if you wish)
  • 12 ounce Creme de Cacao or 12 ounce Godiva original chocolate liqueur (chocolate liqueur)
  • 2 ounces of prepared hot cocoa (make from scratch, if possible)
  • 1 -2 teaspoon heavy whipping cream, per serving


  1. For version one, prepare the hot cocoa ahead and allow it to cool to room temperature.
  2. In a shaker full of ice, combine the rum, liquer, and cooled cocoa.
  3. Shake well and strain into a martini glass.
  4. Drop 1-2 teaspoons of cream into the center of the glass and serve immediately.
  5. For version two, prepare the cocoa but keep hot.
  6. Mix the rum and chocolate liquer in a microwave safe cup and microwave until very warm.
  7. Add the hot cocoa, stir, and top with a dollop of whipped cream.

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