Sweet served hot, cold

Tutu’s Spiked Hot Chocolate. Photo courtesy Halepuna Waikiki

Halepuna Waikiki cocktail sommelier Tuda Grehan shares with Dining Out readers the perfect recipe for an adult hot chocolate everyone in the family 21 and older will enjoy. It’s easy to make and perfect for both those cold winter nights and days under the hot Hawaiian sun.

Tutu’s Spiked Hot Chocolate

• 4 ounces cayenne-infused Ghirardelli hot chocolate (see Note).
• 1 ounce Koloa Coffee rum (or rum-based coffee liqueur)
• 1 ounce Kuleana Nanea rum (aged rum)
• 1/4 ounce maple syrup In a heat-safe glass, combine the above ingredients.

Top with vanilla coconut whipped cream, or whipped cream of your choice. Finally, dust the top with sweet cocoa and cayenne pepper with a touch of salt.

If desired, this beverage can be made cold. Just add ice before the whipped cream.

Note: To make cayenne-infused hot cocoa, make the hot cocoa per the instructions of your preferred brand and add a touch of cayenne pepper powder to taste.