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a heat-proof goblet
Best served in a heat-proof goblet

Canadian Cocoa

Type: Hot Drink

Ingredients:

  • 3/4 msr Whiskey (Canadian)Smooth, light-bodied whiskey made from barley, corn, rye or wheat and usually matured for six years.
    Substitute:Any other whiskey if you are not worried about your cocktails being 100% authentic!
  • 1/2 msr Creme De Cacao (Dark)Chocolate flavoured liqueur made from diluted cocoa beans soaked in alcohol. Available in white or dark varieties - the dark variety is stronger in alcohol.
  • 3/4 msr Dark RumSpirit distilled from fermented sugar cane. Dark rum originates from Jamaican and is full bodied and usually matured for around 5 years.
  • 2/3 msr Maple SyrupSweet syrup made from the sap of the maple tree.
  • 5 msr MilkAny dairy or non-dairy milk - your choice


Method:

Heat milk in saucepan.
Add remaining ingredients to saucepan.
Pour into heatproof cup when syrup is dissolved.

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