Four of my favorite things in the world come together in this hot and cold cocktail drink. Yes, hot and cold. Just read on and you’ll find out why. And what are the four favorite things? Chocolate, coffee, Kahlua Coffee Liqueur and Bailey’s Irish Cream.
But that’s not all. This cocktail drink is also a combination of two of my favorite coffee recipes — Mexican coffee and Irish coffee. I thought I’d combine the two in an iced coffee cocktail that gives a surprising kick with the addition of a little cayenne.
In the Philippines, we have tablea tsokolate (literally, chocolate tablet) – two to three-inch tablets of ground roasted cacao beans. They come sweetened or unsweetened. They are sold in some Asian stores globally but if you cannot find them, good quality dark chocolate can be substituted.
- ¼ cup very strong brewed coffee - cooled
- 25 ggrams tablea tsokolate - or substitute dark chocolate
- ½ cup milk
- ¼ teaspoon ground cinnamon
- 1 generous pinch cayenne
- sugar - to taste
- 2 ounces Irish cream - (I used Bailey’s)
- 2 ounces coffee liqueur - (I used Kahlua)
- ice cubes
- Heat the milk and chocolate to simmering point. Leave for a couple of minutes then stir to dissolve the chocolate.
- Pour in the coffee.
- Add the sugar, cinnamon and cayenne. Stir until blended.
- Pour in the Irish cream and coffee liqueur.
- Place three to four ice cubes in a glass. Fill with the chocolate-coffee mixture. Serve very cold.
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