Ten Kicked-up Hot Chocolate Recipes.

Ten Kicked-up Versions of Hot Chocolate

Cocoa Loco
Created by Brent Lamberti

2 oz Flor de Caña 7-year-old
0.5 oz Godiva Milk Chocolate Liqueur
Thin slice of Habañero Chili
Dash of cinnamon
2 teaspoons of brown sugar
2 oz of milk
Grated pistachios for garnish

Pour the rum, chocolate liqueur and milk into a small pot and add the slice of chili, cinnamon and sugar. Simmer on low to medium heat until hot. Top with whipped cream. Garnish with grated pistachios.

Hot Chocolate Cocktails
Created by Patrick Gary

There are few things nicer than hot chocolate on a cold winter's day. Coming in from the cold and snuggling up with someone by a fire is romantic. Warming up after a day skiing with a cup of cocoa is a time honored tradition, but traditions must speak to the times they exist in or they die. In the spirit of evolving with the changing times, it just seemed to me that someone needed to try a few ways to improve on the simple brilliance of hot chocolate.

Rocky Mountain High 1/2 oz cinnamon schnapps 1 oz irish cream 1 oz kahlua 8 oz hot chocolate whipped cream		Snowplow 8 oz Hot chocolate 1 oz Bailey's irish cream 1 oz Malibu rum 1/2 oz Creme de Cacao 1 dash Cinnamon Whipped cream Mix hot chocolate to taste, add alcohol, top with whipped cream and sprinkle with cinnamon.

Mint Choctail 1 oz Creme de Minthe 1 oz Bailey's irish cream 5 oz hot chocolate top with whipped cream sprinkle with cinnamon		Alpine Bon-bon 1 oz Jamison Irish Whiskey 1/2 oz Gran Marnier 5 oz hot chocolate

	Choco Chica 1 oz anejo tequila 1 oz godiva chocolate liqueur 5 oz hot chocolate a splash of Cholula Mexican hot sauce

Contact Patrick at patrick.gary@gmail.com or pwgary@hotmail.com
Visit: www.troupatour.com

Spiked Three-O Mocha

The popular cold weather drink named “The Hot Toddy” is believed to have originated in the 18th century to make the taste of Scotch more appetizing to women. This hot chocolate version appeals chocolate and espresso lovers. It features Three-O Triple Shot Espresso Vodka.

2 oz. Hot Cocoa
1 ½ oz. Three-O Triple Shot Espresso Vodka
½ oz. Amaretto liqueur

Top with whipped cream and sprinkle with shaved chocolate.

Cuppa Good Cheer

1.5 oz. SKYY Infusions Cherry
0.5 White Creme de Cacao
4 oz. Extra Hot Chocolate
1 oz. Half and Half
Whipped Cream
Red Sprinkles
Maraschino Cherry

Combine all ingredients into a holiday mug and top with whipped cream, red sprinkles and a Maraschino Cherry.

Red Hot Chocolate
Created by mixologist John Ginnetti at 116 Crown in New Haven, CT.

1 ounce Campari
2 ounces Brandy
3 ounces Whole Milk
0.5 ounce heavy cream (optional)
2 tablespoons of dark chocolate chips

Put milk, cream & chocolate in a milk frothing cup used for espresso.Froth milk as for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.

MexiCabo Hot Chocolate

1½ oz. Cabo Wabo Blanco Tequila
4 oz. Hot Chocolate
½ oz. Coffee Liqueur
Whipped Cream

Pour all ingredients into a coffee cup. Stir well. Finish with dollop of whipped cream.

Edited by Patricia D. Sherman

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