Captain Kashmir Hot Cocoa
- 4 tablespoon Cocoa Santé Kashmir Spice Hot Cocoa
- 6 ounce boiling water
- 2 ounce rum (We recommend Rumson's)
- 3 tablespoon whipped cream
In a large, glass measuring cup with a pour spout, whisk together cocoa mix and hot water until blended. Add rum and stir to combine. Pour into warmed coffee cup and top with whipped cream (Whipped cream can be sweetened with rum.) Serves 1.