Chocolate Rum

Pro tips

• Shake all ingredients vigorously with ice for 10-15 seconds to chill and properly emulsify the cream
• Float the cream gently on top by pouring it slowly over the back of a bar spoon for a layered presentation
• Use fresh ice and chill your glass beforehand to keep the drink cold longer
• The 151 proof rum adds warmth and intensity—adjust to taste if you prefer a milder drink

Substitutions

• Light rum → dark rum (bolder, spicier flavor)
• Light cream → half-and-half or heavy cream (richer texture)
• Crème de menthe (White) → crème de menthe (Green) (stronger mint, darker color)

Equipment

cocktail shaker · bar spoon · jigger or shot glass for measuring

Can I make a Chocolate Rum without light cream?

Yes. Omit the cream for a lighter version, or substitute half-and-half, heavy cream, or coconut cream for a richer texture.

What's the difference between brown and white crème de cacao?

Brown crème de cacao has a deeper chocolate flavor and darker color; white crème de cacao is clear and slightly less intense. This recipe uses brown for fuller chocolate taste.

Should the Chocolate Rum be shaken or stirred?

Shake with ice to chill and combine the ingredients, then strain into a glass. The cream will incorporate best with shaking.

Can I prep this ahead of time?

Mix the rum liqueurs in advance, but add cream and ice just before serving for the best texture and temperature.