I bought a bag of Mayan spiced cocoa from Savory Spice Shop a while back. In the winter I enjoy it prepared as hot chocolate. The heat from the chilies makes it especially warming on a cold, blustery day. Its unique blend of chilies, hazelnut powder, vanilla and cinnamon inspired this chocolate sauce.
I served it on on homemade cinnamon ice cream with cinnamon sugar palmiers. The palmiers recipe is from Martha Holmberg’s gem of a book on recipes made with puff pastry entitled Puff. You could also use gingersnaps or cinnamon shortbread cookies.
Mexican Spiced Chocolate Rum Sauce
½ cup unsalted butter, soft
1 cup sugar
1 cup heavy cream
1/3 cup Mayan cocoa
1/8 tsp. salt
2 tsp. Meyers rum (or any dark rum like Goslings. Captain Morgan’s would work too)
1 tsp. vanilla extract
Heat the butter in a sauce pan; add sugar, cocoa cream and salt. Bring to a boil.Turn down heat and simmer for 5 minutes. Remove from heat. Stir in rum and vanilla.
Serve warm. Refrigerate any leftovers.