Spiked coffee, tea, and cocoa

1 Servings

Ingredients

Quantity Ingredient

Directions

NONE

Hazelnut Cocoa: Mix a cup of cocoa with a jigger of Hazelnut Liqueur. Add a cinnamon stick.

Orange Coffee: Add a jigger of Orange Brandy Cordial to a cup of Viennese roast coffee. Top with a twist of orange peel.

Creamy Almond Coffee: In a large mug, combine 3 parts coffee to 1 part scalded heavy cream, and add a jigger of Almond Liqueur.

Chilled Mexican Coffee: Put a scoop of Vanilla Ice Cream (see recipe) into a mug. Pour a jigger of Coffee Liqueur over. Fill with chilled strong coffee.

Berry Tea: To a cup of freshly brewed tea, add a jigger of Raspberry Vodka Cordial, Raspberry Brandy Cordial, or Blackberry Cordial. Add a lemon slice and honey to taste.

Grown-up Cocoa: Add a Tbsp Sour Cherry Vodka to a cup of hot cocoa. Top with whipped cream and a little shaved chocolate or cocoa powder.

Posted to EAT-L Digest 10 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate <swcoate@...> Date: Fri, 10 Jan 1997 23:23:02 -0500

Related recipes