Strange how the mind works. Well, my mind anyway. It stores away random bits of information, only to be triggered by a totally unrelated event. The cocktail for this month was inspired by such an trigger. Rather, 1 event and 1 blog article that I read – totally unrelated. A blog post by one of my favorite Parenting Lifestyle bloggers about Coconut chocolate milk and a visit from a dear friend who brought a bottle of rum with him.
Bernard (whisky connoisseur and blogger extraordinaire at Waterfront Whisky) brought me a bottle of Mount Gay Black Barrel rum in December. This Barbados rum is made from single column and double pot distilled rum and finished in heavily charred Ex-bourbon barrels. It has notes of toasted wood, cinnamon spice, caramel with hints of licorice and vanilla. I played around with a few summer rum cocktails, mainly involving one of my favorite fruits – pineapple. The cocktails were nice enough, but nothing that blew me away.
Fast forward a couple of months to a blog post from Cindy (3Kids, 2 Dogs and 1 old House) where she talked about a hot coconut chocolate milk drink she made. As I looked up, I saw the bottle of Mount Gay Rum. Something clicked and I started to experiment. I wanted something warm for winter that is rich and decadent, but that will show off the Black Barrel rum’s bounty of flavors. It however needed to be easy with not to many ingredients and quick to make.
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Looking at my spice cupboard, I saw the cardamom. Cardamom has a distinctive taste, with an intensely aromatic fragrance. Warm, fragrant and mysterious it is seen as the queen of spices. Cardamom pairs well with roasted hazelnuts and chocolate.
After a few experiments with dark chocolate, the hazelnuts triggered an idea and after a few more tests, I think I have perfected it. It is easy, delicious, warming and above all – decadent. This delicious Nutella and Cardamom rum only needs 4 ingredients.
Also Read: Coffee with a kick – Bourbon Coffee
Hot Nutella and Cardamom Rum
- I can of coconut milk (+- 400 ml)
- 3 Tablespoons Nutella
- 9 Cardamom pods, seeds extracted and bruised to release more flavor
- Mount Gay Black Barrel rum
Slowly heat the coconut milk, Nutella and cardamom pods over a slow flame. Bring to a boil and let simmer very gently for 5 minutes stirring frequently. The Nutella will melt into the coconut milk. Switch off the heat and let the seeds infuse for a few minutes before straining the milk to ensure no seeds are left.
Fill up a small mug with the hot Nutella milk and then add a shot (or 2) of rum to the top. Stir gently and serve with a dusting of cocoa powder. The volume of rum depends on how warm you want to become and how big your cup is. I found that a smallish tea cup filled with hot coconut milk and a double tot of rum is perfect.
I like the hot Nutella and cardamom rum rich and thick, however you can thin out the coconut milk by adding a bit of water.
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