Chocolate fire

Ingredients for 1 servings:

• 200 ml milk
• 6 pieces of dark chocolate or a mix of milk and dark chocolate
• n. B. sugar
• 1 tsp cocoa powder
• 1 pinch of cinnamon
• e.g. chili powder, optional
• 1 pinch(s) clove powder and/or cardamom, as desired
• some rum, 54% min., approx. 1 – 2 tbsp
• Sugar (mini sugar cones or sugar cubes), 1 – 2
• some whipped cream, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Total time approx. 25 minutes

hot chocolate

First, prepare the hot chocolate: Take 3 tablespoons of the milk and stir in the cocoa powder. Crumble or roughly chop the chocolate. Heat the milk with the spices in a saucepan and melt the chocolate while stirring. Add the stirred cocoa powder and bring everything to a boil briefly. Pour the cocoa into a mug, place 1-2 sugar cubes or miniature sugar cones on top. Soak the sugar in 1-2 tablespoons of high-proof rum and light it. If the sugar doesn’t melt completely, soak the rest in rum again and flambé it, or add the rest to the mug and stir. Cream lovers can add a dollop of whipped cream; if you like it extra sweet, stir in a little more sugar. You can have hot chocolate in both senses of the word by seasoning it with cinnamon and a pinch of chili powder. Measure the spices carefully and adjust the type and amount to your personal taste.