Jack O' Blast Hot Chocolate with Toasted Marshmallows

Fall is in the air! ahhh  We know what that means.  All things pumpkin.   This spiked hot chocolate is sure to satisfy your pumpkin craving.    Make a large batch so all your friends can enjoy.  

This recipe makes two (2) servings

  • 1 oz. Captain Morgan's Jack-O-Blast Spiced Rum (each mug)
  • 1 oz. Bailey's Pumpkin Spice Irish Cream (each mug)
  • 2 1/2 cups Heavy Cream
  • 4 1/2 tbsps Dark Chocolate syrup
  • Marshmallows

  1. In a medium sauce pot over low heat, add two (2) cups of heavy cream and four (4) tablespoons of dark chocolate syrup, stir ingredients until the heavy cream is a rich chocolate brown.
  2. Remove the pot from the heat source and divide the hot chocolate into two mugs.
  3. Add one (1) ounce Bailey's Pumpkin Spice Irish cream, and one (1) ounce of Captain Morgan's Jack-O-Blast Spiced Rum into each mug of hot chocolate.
  4. Top each mug with three (3) medium size marshmallows, then torch marshmallows using a baker's Crème brûlée torch, or place the mugs onto a cookie sheet and brown the marshmallows in the oven using the broil setting. 
  5. Serve.
Drink responsibly, and never drink and drive

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