Cold weather calls for extraspecial cocktails, and nothing hits the spot quite like a toasty rum drink. No, we're not talking about hot buttered rum but rather a rum-spiked riff on spiced hot chocolate, the cocoa loco. Take your favorite mug off the shelf, and watch John Guilarte, a Flor de Caña rum expert, show us how it's done. From Flor de Caña Cocoa Loco Cocktail Ingredients2 ounces Flor de Caña 7-year-old rum 1/2 ounce Godiva Milk Chocolate Liqueur Thin slice of habañero chili, optional Dash of cinnamon 2 teaspoons brown sugar 2 ounces milk Whipped cream Grated pistachio, for garnish Directions Add the rum, chocolate liqueur, milk, habañero chili (if using), cinnamon, and sugar to a small pot. Simmer on medium-low heat until hot. Pour into a glass or mug, and garnish with whipped cream and grated pistachios. Information Category Drinks, Cocktails Yield 1 cocktail print recipe">