1 tablespoon chocolate syrup
1 tablespoon chocolate sprinkles
½ cup vanilla ice cream 1 scoop
¼ cup Kahlua
1 tablespoon dark creme de cacao liqueur
1 cup hot chocolate
Whipped cream mini chocolate chips, coarse sanding sugar, and/or additional chocolate syrup and chocolate sprinkles for garnish


Place chocolate syrup on a small plate. Turn glass upside down and dip the rim in the chocolate syrup.
Dip the syrup-coated rim into a shallow tray of chocolate sprinkles until it is coated.
Place one scoop of ice cream into the glass/mug.
Add Kahlua and creme de cacao to the glass.
Pour hot chocolate over the ice cream and liquor.
Top with whipped cream and any garnish/toppings.

Notes & Tips:
Prepare drink just before serving.
Hot chocolate, and liquor amounts can be doubled, tripled, etc. and combined in advance, but pour over individual glasses with ice cream scoop just before serving.
You could really mix things up and use your favorite liquors in this drink – rum, coconut rum, or Bailey’s would all be yummy. A chocolate vodka could also work. You could also substitute chocolate ice cream or use a combination.
This is a pretty rich drink. The liquor taste is present, but not too overpowering; you could add more alcohol if you’d like – the hot chocolate and ice cream are heavy enough to support a stronger drink.
Use a nice quality hot chocolate – I use the hot cocoa recipe on the Hershey’s cocoa powder container.
Calories: 969kcal | Carbohydrates: 163g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 29mg | Sodium: 1093mg | Potassium: 176mg | Fiber: 6g | Sugar: 140g | Vitamin A: 278IU | Calcium: 204mg | Iron: 3mg


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