Cooking Instructions
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Step 1
In a pot, add the
Almond Milk (4 cups)
,
Cacao Powder (1 1/2 Tbsp)
,
Vanilla Extract (1 splash)
,
Dry Mixed Spice (1 tsp)
,
Ground Cinnamon (1 tsp)
,
Muscovado Sugar (2 1/2 Tbsp)
, and
60% Venezuelan Dark Chocolate (1/2 cup)
and leave to melt at a low temperature mixing continuously.
Step 2
Once the chocolate has melted and the milk turns brown add the
Venezuelan Dark Rum (1 Tbsp)
and
Corn Starch (1/2 Tbsp)
previously dissolved in a little bit of water or almond milk. Leave to cook at low temperature until it thickens.
Step 3
Once it has thickened to your taste, serve immediately.
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