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Prep 15 mins
Cook 0 mins
In 'Ultimate Bar Book' by Mittie Hellmich
Make and share this Hot Chocolate Stinger II recipe from Food.com.
- 28.34 g dark Creme de Cacao
- 14.17 g peppermint schnapps
- 56.69 g prepared hot cocoa
- 85.04 g hot coffee
- whipped cream
- Pour the creme de cacao and schnapps into a warmed heat-resistant mug.
- Add the hot chocolate and hot coffee, and stir.
- Top with a dollop of whipped cream.