A new take on a hot toddy recipe, made with dark chocolate, rum and double cream. Perfect for taking on long wintry walks.
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Ingredients
- 500ml hot tea, strong and milky
- 50g golden caster sugar
- 100g dark chocolate, in pieces
- 2 tsp cocoa powder
- About 100ml dark navy rum
- Good splash double cream
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Method
- Pour the tea into a pan, add the sugar and heat until almost boiling. Put the chocolate and cocoa powder in a large jug and stir in a tiny splash of the tea until smooth and melted.
- Add the rum to the pan and bring back almost to the boil, then stir it into the melted chocolate. Stir in the cream, then tip into a vacuum flask.
Nutrition
- 115kcals Calories
- 4.7g (2.9g saturated) Fat
- 1.1g Protein
- 11.7g (11.5g sugars) Carbs
- 0.5g Fibre
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