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Caribbean Hot Chocolate

In light of the West Indies teams towering above all during the T20 world cup, we decided to warm up and celebrate with them on this incredible cold autumn day with a traditional Caribbean Hot Chocolate recipe, and we are definitely wishing we were in the Caribbean instead of freezing at home.

Serves:  2


  • 400 ml full cream milk
  • 100 ml double cream
  • 1 slab chocolate, broken into pieces
  • 20 ml soft dark-brown sugar
  • 1/2 vanilla pod or 5 ml vanilla extract
  • 1/2 cinnamon stick
  • approx ¼ tsp ground or freshly grated nutmeg, or to taste
  • 50 ml dark rum (or a bit more…..)

To serve:
150 ml whipping cream
15 ml soft dark-brown sugar
30 ml grated plain chocolate


  • Put 100ml of the milk in a saucepan with the cream, chocolate and sugar.
  • Slit the vanilla pod along its length and scrape out the seeds.
  • Add the seeds and pod to the milk.
  • Heat, stirring a little, until smooth.
  • Add the cinnamon and the rest of the milk and bring to just under the boil.
  • Add the nutmeg, remove from the heat and allow the flavours to meld for 20 to 30 minutes.
  • Whip the cream and stir in the dark-brown sugar.
  • Reheat the chocolate milk, up to a boil, then remove the vanilla pod and cinnamon stick.
  • Add the rum.
  • Pour into glass mugs or heatproof glasses and top with cream and grated chocolate.
  • Serve immediately.

Mother of two, professional chef/hospitality lecturer & writer for

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