Bathe in the glory of chocolate with these luxurious cocktails from Sunday Brunch drinks expert Rebecca Seal
Makes 1 of each
For the chilli-spiced hot chocolate
For the chocolate sazerac
For the chocolate hard shake
Chilli-spiced hot chocolate
Infuse the milk, chilli, cloves, cinnamon and vanilla seeds together in a pan over a low heat.
Separately, whisk the sugar, cocoa and a little cold milk together to form a paste, then add to the pan and whisk together.
Add the cream, warm gently and finally add the spiced rum. Strain into cups to serve.
First chill the serving glasses in the freezer.
Pour the absinthe into the chilled serving glass. Swill it around the inside so it's all coated, then pour out the excess.
Stir the other ingredients together with ice in a separate glass. Then strain into the first glass. Serve without ice.
Chocolate hard shake
Blitz the ice cream, milk and peanut butter, if using, together. Pour in the rum and stir to combine.
Pour into tall glasses and serve. If you really wanted you could garnish with chocolate sprinkles or crumbled flake.
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