There’s no reason the kids should have all the fun, or drink all the cocoa! I love trying liqueurs in my coffee, and in this case I used a hazelnut liqueur (DeKuyper’s was on hand) to mix with both hot cocoa, and a little brewed coffee leftover from breakfast. I also made the cocoa a little smoother with some white chocolate – I only had an ounce left in the box so next time I might try a stronger white chocolate cocoa!
Nutty Mocha Recipe
- 1/4 cup cocoa (I use Toll House)
- 1/2 cup sugar
- Dash salt
- 1/3 cup water
- 4 cups milk
- 3/4 tsp vanilla extract
- 2 oz. white chocolate (optional; I use Baker’s)
- 2-3 oz. brewed, warm coffee
- 1/2 oz hazelnut liqueur (I use DeKuyper’s)
Easy peazy directions:
In a medium saucepan over medium-low heat, mix cocoa, sugar, salt and water until blended.
Continue stirring and bring to a boil, then turn down to low. Add white chocolate in pieces, let it melt and blend in.
Add milk and vanilla, warm back up on low heat to a nice drinkable temperature, around 8-10 minutes.
Pour 1/2 oz hazelnut liqueur into your mug, then follow with a little coffee, and finally the cocoa to almost fill your mug. Top with whipped cream and sprinkle with nutmeg, if desired. (And I desire!)
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This recipe was written, tested and photographed by me. Brands mentioned are what I use in my kitchen, and this post was not sponsored.