- 3 oz. – 4 oz. Tobago Gold Chocolate Rum Cream
- 1 1/4 oz. Hot Water
- 1 Bar-spoon Honey/Maple Syrup • 1 Cinnamon Stick
- 2 Star Aniseeds
- 5 Cardamom Pods
- 1 Bay Leaf
- 2 dashes Orange Bitters
• Garnish: Toasted Spices / Glassware: Toddy mug
- Toast Spices in a hot Skillet Pan and set aside.
- Warm Chocolate Rum Cream for 3 minutes on a slow heat (do not boil!) and set aside.
- Add hot water to the bottom of a Mixing Glass, and apply Honey/Maple Syrup, and Orange Bitters, stirring until a syrup is formed.
- Add the warm Chocolate Rum Cream and toasted Spices and stir briskly.
- Double Strain into a Toddy Glass and leave Spices as Garnish.