Method

Mix 1 teaspoon of the cocoa and 1 teaspoon of the sugar in each of two mugs.    Add 1 teaspoon of the cream to each and stir until the sugar is completely dissolved and a smooth paste forms.  Add 1 teaspoon of the  cachaça and 1 teaspoon of the peppermint schnapps to each mug and stir well, then pour 34 cup of the water into each and stir until thoroughly combined.

Serve immediately

Serves: 2

 

Reprinted with permission from ©Mary Lou Heiss and Robert J. Heiss, Hot Drinks, published by Ten Speed Press click for book review

more beverages, drinks, wine - read wine articles         chocolate recipes      

main holiday page - christmas and thanksgiving - recipes in all categories          chef & cookbook recipes