Rum Raisin Hot Cocoa Recipes

Steps:

• In a medium saucepan, combine the milk with the cream and rum and bring to a simmer over moderate heat. Remove the pan from the heat, add the chocolate and let stand until melted.
• Whisk until smooth, pour into warmed mugs and serve.

Steps:

• In a saucepan over low heat, combine cocoa powder, sugar, crème de cacao and just enough half-and-half to make a slurry. Add milk and whisk until blended (be careful not to boil). Remove from heat and add rum. To serve, put three rum-soaked raisins in a mug, pour in the cocoa mixture and top with cream that has been freshly whipped with a little rum.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
• Combine the raisins and rum in a small bowl; set aside to soak.
• Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
• Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.