Liqueur, Whiskey

Celtic Cocoa Caife

Ingredients

  • 1 ½ oz. Mozart Chocolate Cream Liqueur
  • 1 oz. Clonakilty Irish Whiskey
  • ½ oz. Cinnamon and Chili Syrup**
  • 3 oz. (very hot) Coffee
  • Spice Infused Heavy Cream Float***
  • Sprinkle of cinnamon and chili powder mix (for garnish)*

Preparation

  1. Heat Irish coffee mug with hot water.
  2. Pour out hot water.
  3. Add Mozart chocolate Cream Liqueur, Clonakilty Irish Whiskey, and syrup and stir to combine.
  4. Top with hot coffee.
  5. Top with spiced whipped cream and garnish.

*Cinnamon Chili Powder

Ingredients

  • 2 parts cinnamon
  • 1 part chili powder

Preparation

  1. Mix 2 parts cinnamon to 1 part chili powder in a container.

**Cinnamon Chili Syrup

Ingredients

  • 6 oz. Monin Cinnamon syrup
  • 1 tsp. red chili flake

Preparation

  1. Infuse 6 oz. Monin Cinnamon syrup with 1 tsp. red chili flake in the microwave for 30 seconds.
  2. Fine strain out the chili flake and bottle syrup.

***Spiced Whipped Cream

Ingredients

  • 8 oz. Heavy Whipping Cream
  • 1 oz. Cinnamon Chili Syrup
  • ¼ tsp Cinnamon Chili Powder Blend 

Preparation

  1. Double charge in an ISI and put in refrigerator until ready to use.

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