Sounds great!My way:
For one large cup:
One small espresso ( or very strong brewed coffee, about two soup spoons)
Varlhona cocoa ( Van Houten or Droste are excellent too)
Full fat milk
Whipping cream/double cream
Tiny pinch of salt
1 drop Vanilla extract ( I use Bourbon Vanilla extract)
Ron Zacapa 23
Warm up about 50 ml water gently, stir in slowly about 2 soup spoons of the cacao powder.
Stir smooth, heat up almost up to a boil.
Take off heat, stand for 10-15 minutes.
Back on heat, heat up, pour in about 200 ml of milk.
Pour in 50 ml of cream, heat up.
Drop of Vanilla essence, sugar to taste.
A tiny pinch of salt
Heat up, stirring well
Pour a measure of Rum in a large cup, fill with cocoa drink.
To be honest, I never measure exactly, the only more or less fixed volume is the Espresso shot.
In the evening I use a smaller shot, day time a larger one.
I do not have any whipped cream on top. Trying not to get too fat!
To be honest 2: if you use a quality cocoa, the result will be nice!
No matter what you do!
The way I do it, not many children like it, as it is very full of taste, slightly bitter and not so sweet.
The Rum adds a nice flavour!
I’ve heard similar stories about other South American countries (however they really are “westerners”) I think the logic behind their taste is that they grow some of the best coffee in the world but it’s for export; leaving them with the bitter stuff that needs the sweeteners more.I tried it, interesting but not to my taste. My partner drinks it that way. She lived in south America for a long time and that's the way the locals drank it there. Well one of the ways.
Interestingly, colombians drink coffee a different way to westerners too. From what I've been told they're not big coffee drinkers and when they do it's heavily sweetened iirc. Things like yerba mate are more popular. Plus juice bars.
Could I by any chance trouble you for the full recipe please Dave? That sounds right up my alley!