Title: Rum Chocolate
Categories: Beverages Cocoa Village
Yield: 6 Servings

3	c	Hot Cocoa
6	tb	Molasses
6	tb	Dark Rum (If Desired)
		Whipped Cream
		Nutmeg (Freshly Ground)

Combine cocoa and molasses in a saucepan. Heat, stirring, until molasses is dissolved and cocoa is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add cocoa. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

Receipe from Cafe Rienzi, Bleeker St, Greenwich Village, 1962

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