| Barry Callebaut dark chocolate callets | 200 gr |
| Whole Milk | 1 liter |
| Premium Gingerbeer | 200 ml |
| Bacardi Ocho Rum | 150 ml |
Combine all ingredients in a pot & melt the chocolate over medium-high heat.
Stir frequently to make sure that the chocolate does not burn at the bottom of the pot
Cream Espuma
| Buttermilk | 500 ml |
| Cream 40% | 100 ml |
Combine all ingredients in an espuma bottle.
Charge with 2 C02 cartridges and shake well before use.
Perfect serve
Choose your favorite hot chocolate mug
Serve 150 ml of hot chocolate & Dark n Stormy
Top with cream espuma
Add the zest of lime and grate cinnamon on top