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Kaley
Spicy chocolate milk with rum
Spicy chocolate milk with brown rum and whipped cream
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Ingredients
Directions
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Break the chocolate into pieces and put in a bowl.
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Place the whipped cream in a heavy-bottomed pan against the boil and add the butter and chilli flakes.
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Remove from the heat, cool slightly and pour over the chocolate. Stir until the chocolate is melted and well mixed with the whipped cream.
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Pour into the plastic container (10 x 10 cm) and leave to simmer for at least 2 hours in the refrigerator (ganache).
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Cut the ganache into 10 cubes. Put the cocoa in a deep plate and pull the blocks through. Insert a stick.
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Heat the milk in a pan against the boil.
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Divide the rum over the mugs (or double-walled glasses), pour in the hot milk and put a chocolate cube in each glass. Let yourself be lured up and running.
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On each glass of chocolate milk, pour a dash of cream and dust with a little cocoa powder.
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Nutrition
315Calories
Sodium3% DV70mg
Fat31% DV20g
Protein14% DV7g
Carbs4% DV11g
Fiber8% DV2g
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