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Not Your Mother’s Mounds Bar – Hot Chocolate with Coconut Rum, Toasted Coconut and Homemade Chocolate Drizzle

Not Your Mother's Mounds Bar - Hot Chocolate with Coconut Rum, Toasted Coconut and Homemade Chocolate Drizzle

by Creative Culinary on December 20, 2013

When I was contacted by the PR agency representing Blue Chair Bay Coconut Rum wondering if I would like to try their product, all I could think about was using it for a decadent hot chocolate; something with the taste of a Mounds Bar but in a very adult drink to be sure!

As important as the rum is for this cocktail the real secret is to start with a good hot chocolate; don’t be tempted to mix some Hershey’s with 1% milk…or if you do, you don’t get to complain that it wasn’t to your liking, OK? This is the holiday season and a little decadence is called for! I love this recipe for hot chocolate from David Lebovitz that combines dark and milk chocolate with just a touch of cinnamon. I wasn’t sure about the cinnamon in this cocktail but I couldn’t convince myself it wouldn’t work and it was perfect. A little spice is nice! My only caveat is I added a touch of dried espresso. I pretty much add it to almost anything chocolate; it serves to boost the flavor without really making a mocha flavor. Try it…you’ll like it!

I typically make my cocktails earlier in the week so I can post them Friday morning…but I’m sitting here writing this now at 2:54pm on a Friday…time quite obviously got away from me! Still I wanted to share this bad so forgive me if it shows up just a bit closer to Happy Hour; at least I can actually drink it now and not have to throw it away…hmm, I need to rethink this timing thing huh? Writing the post while sipping the cocktail is more funner for sure. My English might be less gooder but oh well!! :)

Blue Chair Bay Bottle Image

When I agreed to try this rum I had no idea Kenny Chesney was behind it. Doesn’t he just seem to be beyond mellow; maybe he’s sort of a country Jimmy Buffett? While I normally eschew a lot of flavored blends, I thought rum and coconut a great pairing and this rum was the perfect compliment to my recipe. Blended from rums at one of the Caribbean’s oldest distilleries, there is definitely the taste of coconut but the libation is not so sweet that it seemed more at home in a kids cocktail than mine (even if I do think I’m a kid at heart!). That balance of sweet to coconut is interpreted uniquely by each distiller and I found this brew to be right in the middle; not cloyingly sweet but also not so overpoweringly coconut that the rum was lost.

mounds-bar1

For this cocktail I had my taste testers try it and it was all they could do to not keep digging in with a spoon…I promised them their own cocktail if they could share and we averted disaster!

This would be the perfect drink to serve to guests after dinner, in front of the fire or on Christmas Eve. Not everyone loves eggnog but I’m betting EVERYONE will love this! Cheers!

As an aside, many thanks to my dear friends Ty and Rachael at 5280 Beef for the beautiful flower arrangement. Hoping to bring some cheer to my holiday since it’s obvious my home won’t be ready prior to Christmas they did just that. It’s beautiful and festive and I’m going to snuggle with it each night. Or wish I could. :) Thank you guys…XOXO!!

Not Your Mother’s Mounds Bar Hot Chocolate

Prep Time: 30 minutes

Cook Time: 8 minutes

Yield: One cocktail

Not Your Mother’s Mounds Bar Hot Chocolate

Ingredients

    For the Hot Chocolate:
  • 1 quart (32 oz) half-and-half or whole milk
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • tiny pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 pint whipping cream
  • 1/4 cup toasted coconut
  • For the Salted Butter Chocolate Sauce - Makes 2 cups (optional):
  • 1 cup whole milk or half-and-half
  • 6 tablespoons (3 ounces) salted butter, cubed
  • 1/4 cup packed light brown sugar
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 tsp dried espresso
  • Scant 1/8 teaspoon sea salt
  • 2 oz coconut rum
  • Whipped Cream for garnish
  • Toasted Coconut for garnish

Preparation

    To Make the Hot Chocolate:
  1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
  2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon and dried espresso..
  3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth.
  4. To Make the Salted Chocolate Sauce:
  5. Heat the milk, butter, and brown sugar in a saucepan until it begins to steam.
  6. Remove from heat and add the chocolate, vanilla, and salt, stirring gently until the chocolate is melted and the sauce is smooth.
  7. Serve the sauce warm or cool it to room temperature and store it in the refrigerator for 1 to 2 weeks. Rewarm the sauce by putting the jar in a pan of very hot water or by warming in the microwave on a low heat setting.
  8. To Assemble the Cocktail:
  9. Using large mugs, pour 1/4 of the mixture into each mug. Add the rum, stir gently and then top each mug with whipped cream, drizzled chocolate sauce and toasted coconut.

Notes

Need this done quicker? Just make a standard hot chocolate with a good chocolate mix and top with a quality fudge sauce.

http://www.creative-culinary.com/not-your-mothers-mounds-bar-hot-chocolate-with-coconut-rum-toasted-coconut-and-homemade-chocolate-drizzle/

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{ 15 comments… read them below or add one }

1 Feast on the Cheap December 24, 2013 at 8:21 am

Oh my word. There are just so many good things happening here…
Feast on the Cheap Most Recent Post: A Christmas Cinnamon Roll Coffee Cake

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2 Creative Culinary December 24, 2013 at 2:09 pm

The best things was the drinking part. Eye rolling good!

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3 Ansh December 23, 2013 at 1:36 pm

Oh That looks so so so so delicious!
Ansh Most Recent Post: Bean and Quinoa Chilli

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4 Claire @ Simply Sweet Justice December 21, 2013 at 11:48 am

WOW, now this is a drink!
Claire @ Simply Sweet Justice Most Recent Post: Cranberry Bliss Bars

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5 Creative Culinary December 21, 2013 at 7:42 pm

Dessert or Drink…or BOTH? It was a definite keeper; very much a rich and delicious end to a meal.

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6 Adri December 21, 2013 at 8:45 am

My, but this sounds wonderful – dessert in itself, I’d say! Isn’t David Lebovitz a genius? His work is spot on, unerringly perfect and utterly beautiful. He’s got it all – talent, skill and a healthy dose of humor! I find him to be a real source of inspiration. All the best to you, and Merry Christmas!

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7 Creative Culinary December 21, 2013 at 10:48 am

My best to you too Adri and hoping for you a very Merry Christmas.

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8 Karen Harris December 20, 2013 at 6:09 pm

Woo hoo! Yes, I’ll take two please! This sounds and looks just scrumptious. Maybe you can serve these at your house warming (hint, hint). Aren’t Ty and Rachel just the best. My flowers really warmed up the void where our tree usually sits. Not only do they produce quality beef and pork, but they are just great people too.

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9 Creative Culinary December 21, 2013 at 10:48 am

Great word to describe it. Was everything I hoped for and you know how that goes; that doesn’t always happen!

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10 Lizzy (Good Things) December 20, 2013 at 5:21 pm

Barbara, season’s eatings and festive cheer to you… I’m sorry to hear you won’t be in your new home for Christmas, but not too long now… all the best and thank you for your inspiring recipes, photography and friendship! xo
Lizzy (Good Things) Most Recent Post: On pâte sucrée and an outstanding cherry pie

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11 Holly December 20, 2013 at 4:54 pm

Oh my gosh, “salted butter chocolate sauce”? There is nothing optional about that! Perfect drink for this cold Colorado afternoon!
Holly Most Recent Post: Dairy-Free but not Flavor-Free with #WholeFoods #Giveaway

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12 Creative Culinary December 21, 2013 at 10:47 am

It was so good Holly; decadence in a cup.

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13 Paula December 20, 2013 at 4:51 pm

Who cares if you English is less *gooder* or who cares if you forget how to speak English at all. You keep coming up with cocktails like these and all you are going to have to remember how to do is to raise your glass and clink it against someone else’s.

This is gorgeous, no…it’s deliciously stunning!
Paula Most Recent Post: Santa and the Grinch

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14 Creative Culinary December 21, 2013 at 10:27 am

My English gets less ‘gooder’ the more I imbibe. :) I love it when I have an idea and we LOVE the end result so much. This one is truly decadent but aren’t the holidays the ‘days of decadence?’ Really one day I hold on to the hope that I’ll be fixing one for you!

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15 John@Kitchen Riffs December 20, 2013 at 4:50 pm

Sorry to hear your house won’t be ready for Christmas. Bummer. But getting to drink this is no bummer! This looks totally delish – fun flavors in this. This looks more like dessert than a cocktail! Not that there’s anything wrong with that! I love to drink my desserts. Good stuff. ;-) Thanks.,
John@Kitchen Riffs Most Recent Post: The Kir Royale Cocktail

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