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Rum Hot Chocolate

In the Alps, green Chartreuse is no stranger to mugs of hot chocolate. At The Standard, High Line in New York, the après-ski tradition gets aged Caribbean rum added to the mix to which we say, the more the merrier.  


  • 6 oz. rich hot chocolate 
  • 1½ oz. aged Caribbean rum (such as Zaya Dark Rum) 
  • ½ oz. green Chartreuse 
  • Glass:Irish coffee glass or clear mug 
  • Garnish:whipped cream  


In a warmed Irish coffee glass or mug, combine the ingredients and top with a dollop of whipped cream.

Rich Hot Chocolate: Combine 45.6 grams of dark chocolate (such as Valrhona Caraïbe Dark Chocolate 66%) and approximately 15.2 grams of white chocolate with 6 oz. of whole milk and steam together with a milk steamer or gently melt in a double boiler. Stir until well combined and smooth.

Whipped Cream: Combine 16 oz. of heavy whipping cream with 1 Tbsp. of powdered sugar and use either a hand mixer or iSi canister to combine.

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