Creole Hot Chocolate

Quick & Simple Ideas

Secret Ingredient for hot and cold praline drinks containing alcohol:

"Praline Pecan Liqueur" by the Sazerac Company

"Color is burnt copper hue with a faint olive cast. Flavor is dark roasted pecans, dark caramel corn, and pink peppercorn aromas follow through on a thick, syrupy entry to a moderately sweet full body with accents of candied orange peel, spice, and butterscotch. Finishes with a long, peppery-sweet maple syrup-like finish. A very thick, breakfast nut, pastry-like confection."

Your choice of rum or brandy can be used along with your favorite praline flavor, making ordinary hot chocolate extraordinary.

Ingredients

1 tbsp cocoa powder (Dutch-process preferred)
1 praline in your favorite flavor (Original Creole, Rum or Chocolate)
1 pinch of salt
2 tbsp water
1 cup milk
3 oz Old New Orleans® Amber 3 Year Old Rum or brandy

Directions:

Crumble praline into a small saucepan and add cocoa, salt and water. On low heat, stir mixture to prevent sticking to the pan. When the mixture is completely melted and smooth (about 1-2 minutes), add milk and stir for another 1-2 minutes until desired temperature. Add dark rum or brandy, and stir.