Spiked and spiced - how to make spiced rum hot chocolate
Sweet creamy hot chocolate and the smooth botanicals of Stone Pine Distillery’s black spiced rum join forces in this Aussie winter warmer like no other.
Hot chocolate is always a good idea—and even better when the weather turns cold. But believe it or not, there’s a way to make hot choc even better.
The name is reference to the gang of bushrangers—the Ribbon Gang—that were hanged in Bathurst in 1830. The names of each of the gang appear on the rum’s label.
Dead Man’s Drop is the perfect paring for hot chocolate.
Not only does the black rum, which is full of notes of dark molasses and oak, heat the drink in ways only rum can, but botanicals of orange peel, vanilla, Aussie ringwood and cinnamon myrtle add a depth that chocolate on its own could never attain.
Spiced and Spiked—Stone Pine black spiced rum hot chocolate recipe
- 240ml milk
- 60g milk chocolate
- 30g dark chocolate
- 1 tbsp light brown sugar
- Pinch of salt
- Marshmallows for garnish
1. Combine the milk, sugar, salt and chocolate in a small saucepan and cook on low heat until all the chocolate and sugar have fully dissolved - be sure to stir the mixture regularly.
2. Remove the saucepan from the heat, stir in the Dead Man's Drop black spiced rum and transfer into a mug.
4. Garnish with a crating of chocolate on the surface and toasted marshmallows.
If you want to try a lighter style of spiced rum, you should give Stone Pine Distillery’s Dead Man’s Gold a try.
This gold spiced rum is slightly lighter in style and is flavoured with macadamia, vanilla as well as the Australian ringwood and cinnamon myrtle.
You can read more about distiller-owner Ian Glen and Stone Pine Distillery here and some more recipes using Dead Man’s Gold and Dead Man’s Drop here: