Cold weather calls for extraspecial cocktails, and nothing hits the spot quite like a toasty rum drink. No, we're not talking about hot buttered rum but rather a rum-spiked riff on spiced hot chocolate, the cocoa loco. Take your favorite mug off the shelf, and watch John Guilarte, a Flor de Caña rum expert, show us how it's done.

Cocoa Loco Cocktail

Cocoa Loco Cocktail


  1. 2 ounces Flor de Caña 7-year-old rum
  2. 1/2 ounce Godiva Milk Chocolate Liqueur
  3. Thin slice of habañero chili, optional
  4. Dash of cinnamon
  5. 2 teaspoons brown sugar
  6. 2 ounces milk
  7. Whipped cream
  8. Grated pistachio, for garnish


  1. Add the rum, chocolate liqueur, milk, habañero chili (if using), cinnamon, and sugar to a small pot. Simmer on medium-low heat until hot.
  2. Pour into a glass or mug, and garnish with whipped cream and grated pistachios.
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