Rum Chocolate

If the milk boils too vigorously, it can overflow and the chocolate may clump more easily.

The finer the chocolate, the faster and more evenly it melts into the milk.

Stir over very low heat so nothing sticks to the bottom of the pan.

Cold cream and a chilled bowl help the cream stabilize faster.

Add the rum only after heating to preserve more of its aroma.

Briefly warm the glasses with hot water so the drink stays hot longer.

For a fine finish, dust the cocoa powder through a small sieve.