Rum Raisin Hot Cocoa

• 2 tsp. cocoa powder
• 1 1/2 tsp. demerara sugar
• 1 tsp. dark creme de cacao
• Half-and-half as needed (about 1 tbsp.)
• 7 oz. milk
• 1 oz. dark rum
• 3 rum-soaked raisins
• Whipped cream

1. In a saucepan over low heat, combine cocoa powder, sugar, creme de cacao and just enough half-and-half to make a slurry.
2. Add milk and whisk until blended (be careful not to boil).
3. Remove from heat and add rum.
4. To serve, put three rum-soaked raisins in a mug, pour in the cocoa mixture and top with cream that has been freshly whipped with a little rum.

cocoa powder, demerara sugar, dark creme, milk, dark rum, raisins, cream

Taken from cooking.nytimes.com/recipes/12824 (may not work)