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Chambord White Chocolate Cocoa
 ¾ oz Chambord
¾ oz creme de cacao
6 oz steamed milk
1½ oz
white chocolate sauce
Fill glass coffee cup with boiling
water to pre-heat, then pour out water. Mix white chocolate sauce
and steamed milk in coffee cup. Add Chambord and crème de cacao and
stir. Garnish with gourmet marshmallows.
Note: Additional
garnishes can include whipped cream with a raspberry and chocolate
shavings or chocolate cigarette.
Tuaca Mexicana Caliente
 1½ parts Tuaca Liqueur
¾ parts Tequila Herradura Anejo
1 pinch
grated cinnamon
1 pinch grated cayenne pepper
1½ parts
unsweetened hot chocolate
layer fresh whipped cream to top
In a kettle or pan, warm the cinnamon, cayenne pepper and
unsweetened hot chocolate. Next, add all ingredients except for the
whipped cream into a shaker. Shake and strain into a martini glass.
Layer the fresh whipped cream on the top. Garnish with a
cinnamon stick and a pinch of grated cinnamon.
Snowcap
Created for Celsius Cocktails in Bryant Park, New York City.
 1 part Kahlua Mocha
1
part ABSOLUT Vanilla
Hot chocolate
Combine ingredients in mug
and stir to combine. Top with whipped cream.
Mount Gay Choco-Cherry Toddy
1 oz Monin cherry syrup
½ oz dark creme de cacao
Hot cocoa to fill mug
For hot cocoa from scratch:
2 tbsp
sugar
2 tbsp cocoa powder
1 cup milk (regular, low-fat or
non-fat)
Mix the sugar and cocoa powder in a mug. Bring milk
to a simmer in a small heavy saucepan. Pour Mount Gay Eclipse, Monin
cherry syrup, creme de cacao and hot milk in the mug and stir.
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