The Gin Passport

The Tenth Day of Christmas

Gin Hot Chocolate

Warm milk gently and add the Sloane’s chocolate pearls, stirring until melted and smooth.

Add a measure of X-Gin, whisk until creamy, then top with cream and a sprinkle of chocolate nibs.



Simple, indulgent and definitely not your average hot chocolate!

Today I’m knighting my post and turning it into a little tribute to the botanist, physician and collector Sir Hans Sloane, who in 1687 travelled to Jamaica to collect samples of flora and fauna — and apparently fell in love with hot chocolate while he was there!

His story is a fascinating one. As a collector of just about everything, Sloane amassed such an enormous collection that he eventually needed several houses in Chelsea to store it all. His collection became so significant that, after his death, it was acquired by the nation and formed the foundation of the British Museum, with the agreement that it would remain in London and be available for public access.

There’s a little theme of ten running through today's post, so keep reading.

I’ve always thought chocolate works best with rich flavours like rum or brandy, so I was slightly unsure about adding gin. But then I had a brainwave and dug out a miniature X-Gin, which fits perfectly with today's theme of Ten Lords a-Leaping!

X-Gin describes itself as a gin fit for kings and queens, so it seems perfectly at home alongside Sir Hans Sloane. Inspired by Xocoatl, the cacao-based drink enjoyed by the Aztecs and Mayans, X-Gin brings together gin, vanilla and cocoa notes — making it a surprisingly good match for a decadent hot chocolate.

A little history, a little gin and a lot of chocolate — now that's my kind of Christmas treat! 🍫🍸