Coconut Rum Spiked S’more Hot Chocolate

 Koloa Coconut Rum S'more Cocktail

I don’t believe in wearing boots before October; and yet, I sported my knee-highs yesterday. See, it’s been pouring in Portland for days on end. Not a sunny, summery mist but a winter-like downpour. The sky is dark and even the pup, who always wants to be outside, would rather stay snuggled up on the couch. This is the time of year that I begin to remember why I started Margaritas In The Rain; because, sometimes the only thing a girl can do to cope with the rain is to keep calm and enjoy a tropical cocktail. 

I did something else out of the ordinary this week. I skipped over my list of Go To fruity cocktails like Lava Flows and Mango Margaritas, and opted for a warm cocktail. And not just any warm cocktail. A s’more-inspired hot chocolate beverage. Because let’s face it, that’s just how me and my crazy sweet tooth role. And I figured the only way I could top the chocolate-graham-marshmallow combination was to add a little dash of a lot of coconut rum. So I did. And whatd’ya know, my day was instantly a little better.Koloa Coconut Rum S'more Cocktail ingredientsKoloa Coconut Rum S'more Cocktail

As a side note, there are many brands of rum, but Koloa Rum Company recently sent me a bottle of their brand new Coconut Rum. It’s really great, and not just because it’s from Hawaii. And lucky for you, they have an e-commerce site – so you don’t even have to leave your home for a taste of the islands.

S’mores over a backyard fire are fun – but when the weather starts turning in your neck of the woods, enjoy the flavors of a tropical s’more cocktail from your own warm kitchen.

Coconut Rum Spiked S’more Hot Chocolate
Serves 4

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4 cups milk
8 T hot cocoa powder
1 square baking chocolate
2 squares graham crackers, crushed
4 oz Koloa Coconut Rum

Mix milk and hot cocoa powder in a medium sized pot, and heat on medium. While cocoa is heating, prep s’more garnishes. Melt baking chocolate in the microwave for 30 seconds and mix to help melt and remove chunks. Microwave in additional 15 second increments if needed until thoroughly melted. Coat the rim of 4 glasses in chocolate by dipping upside down into melted chocolate. Immediately dip into crushed graham crackers to coat evenly before chocolate hardens. Toast marshmallows with a kitchen torch.
Fill each glass with 1 oz Koloa Coconut Rum and divide hot chocolate among the glasses. Mix and top with toasted marshmallows.

Margaritas in the Rain http://margaritasintherain.com/


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  1. Pingback: Lick-The-Mug-Worthy Hot Chocolate Recipes | Spoon and Saucer

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