Time for some Christmas Cocktails!
This is Brandied Coffolate!
I am excited to start with this one. Chocolate, coffee and brandy? Ummm…yeah. Sign me up!
This recipe is from a 1976 Martha Holmes Holiday Recipe book that was put out by the power company. You can see it spread across the bottom and the top of the page, but I actually kind of like it that way. It gave me an excuse to show you guys the rest of the recipes on the page. Mushroom Cream Cheese Logs or Pickled Brussels Sprouts, anyone?
- 3⅓ cups milk
- ½ cup semi-sweet chocolate chips
- 2 T instant coffee
- ¼ tsp cinnamon
- 6 T brandy
- 6 T crème de cacao
- Whipped Cream
- Combine milk, chocolate pieces, instant coffee and cinnamon. Cook over low flame, stirring occasionally until chocolate is melted.
- Heat to scalding (steaming but NOT boiling) and then beat with rotary beater or whisk until frothy. Turn off stove.
- Stir in brandy and crème de cacao. Pour into mugs and top with whipped cream.
“So, what’s with the crazy face?”
“Oh my God.”
“This is amazing.”
“Well, make sure you make notes because people are going to want to know what it tastes like.”
“You write for me. I’m busy drinking.”
The Verdict: Amazing
From The Tasting Notes –
This is going to be our go-to holiday drink for….oh, I don’t know….forever. Tastes like an alcoholic mocha. Very strong chocolate flavor with a hint of coffee and brandy. The whipped cream is a delicious and essential addition, so don’t forget to add it!