Boil unsweetened cocoa powder with milk and a little cane sugar in the pot while stirring. Then add a large spoonful of peanut and stir until creamy.
Hot spice chocolate
Boil a cinnamon stick and the marrow of a scraped vanilla pod together with milk in a saucepan. Add a few pieces of dark block chocolate and stir until everything has dissolved. Remove cinnamon stick at the end.
Heat milk with approximately 40 grams of coarsely chopped white couverture with stirring until everything is melted. Stir in the rum to taste and immediately fill in the cup.