En Vogue with Whipped cream and shaved chocolate. Ingredients:
2.0 oz. Chambord Raspberry Liqueur
.5 oz. Bailey’s Irish crème
6-8 oz. of double dark Hot Chocolate (I use Ghirardelli)
Method:
First make your hot Chocolate on the stove. Take 8.0 oz. of milk and 4-5 tablespoons of Ghirardelli double dark mix (more chocolate added the thicker your beverage) and heat slowly stirring constantly. When it’s ready remove from heat and put aside. Now take an Irish coffee glass and add your Chambord, and Baileys, Top off with the Hot Chocolate and stir. Serve as is or add a dollop of whipped cream on top if you like.
2.0 oz. Chambord Raspberry Liqueur
.5 oz. Bailey’s Irish crème
6-8 oz. of double dark Hot Chocolate (I use Ghirardelli)
Method:
First make your hot Chocolate on the stove. Take 8.0 oz. of milk and 4-5 tablespoons of Ghirardelli double dark mix (more chocolate added the thicker your beverage) and heat slowly stirring constantly. When it’s ready remove from heat and put aside. Now take an Irish coffee glass and add your Chambord, and Baileys, Top off with the Hot Chocolate and stir. Serve as is or add a dollop of whipped cream on top if you like.
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