Instructions

1. In a small saucepan, COMBINE water, hot chocolate mix, and gelatin. Let sit for one minute.
2. TURN heat to medium and bring to a boil, whisking occasionally until ingredients are fully dissolved.
3. TURN heat off and whisk in cream and Captain Morgan Original Spiced Rum. Pour into jello shot molds.
4. PLACE molds in the freezer to cool and solidify.
5. When ready to serve, REMOVE shots from freezer and top with a layer of graham cracker and then a marshmallow.
6. TAKE lighter or torch and toast the marshmallows.
7. DRIZZLE chocolate sauce on top of marshmallow and serve.

Number of servings (yield)

8 servings

Category

Beverage

Related

All Diageo Recipes