Louisiana Mocha Voodoo

In a 3 quart saucepan over medium low heat, warm the half and half until steaming hot, but not boiling.

Reduce the heat to low and add the chocolate, rum, sugar, and coffee

Using an immersion blender, blend the ingredients in the saucepan over very low heat until well blended and frothy.

Pour into mugs, topped with whipped cream.

If desired, sprinkle a pinch of cayenne over the top of the whipped cream.

Serve immediately.

*This recipe brought to you courtesy of Hot Chocolate Cookbook.*