- 1/2 cup semisweet chocolate chips
- 2 to 3 tablespoons agave nectar
- 2 cups rice milk
- 1/2 cup white rum
- 1/4 teaspoon cinnamon
- Pinch sea salt
- In small microwave-safe bowl, microwave chocolate chips on high 1 minute. Stir, then heat again in 15 second intervals until melted. Stir in agave nectar.
- To blender, add milk, rum, cinnamon, salt and chocolate mixture. Blend until smooth. Pour over plenty of ice in serving glasses.