Brandied Coffolate
  • 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
  1. Combine milk, chocolate pieces, instant coffee and cinnamon. Cook over low flame, stirring occasionally until chocolate is melted.
  2. Heat to scalding (steaming but NOT boiling) and then beat with rotary beater or whisk until frothy. Turn off stove.
  3. Stir in brandy and crème de cacao. Pour into mugs and top with whipped cream.
Recipe by The Mid-Century Menu at