Brazilian Night Cap
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2 oz blanco or reposado tequila
2 oz black coffee
1 tsp chocolate sauce
splash of soda
crushed rock sugar for rimming
Directions
Combine the vodka and liqueurs in a cocktail shaker with
ice, and shake for 30 seconds to combine.
Pour into 2 glasses over cracked ice. Top with chocolate, and serve.
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Nola’s Chocolate “Soul” Martini Recipe courtesy Emeril Lagasse
1/4 cup unsweetened cocoa powder
1 1/2 ounces Ketel One Vodka
1/4-ounce white Creme de Cocoa
Chocolate swizzle sticks for garnish, optional
Place the cocoa powder on a small shallow plate. Moisten the rim of a martini glass with vodka or water. Dip the rim of the glass in the cocoa powder until coated all the way around.
In a cocktail shaker over ice combine the vodka and creme de cocoa and shake several times until well chilled. Pour through a strainer into the martini glass, and garnish with chocolate swizzle sticks if desired.
You can drizzle it into a clear glass and serve it with chilled Baileys.
Whipped cream on top with more drizzled chocolate,
To drizzle chocolate sauce, put it into a small container, dip in a small spoon, and swirl it around the inside of the glass, put a piece of paper on the counter to avoid a big mess.
Mix all together, serve in a Collins glass over ice.
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“Chocolate Snow Bear”**http%3a//www.mostdrinksrecipes.com/coco-madness.htm
1 oz. Amaretto
1 oz. creme de cacao (dark)
5 oz. French Vanilla Ice Cream
1/4 oz. Chocolate Syrup
2 dashes Vanilla Extract
Brazilian Night Cap
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2 oz blanco or reposado tequila
2 oz black coffee
1 tsp chocolate sauce
splash of soda
crushed rock sugar for rimming
Emeril’s Chocolate Cocktail
Ingredients
2 ounces vodka
1 ounce coffee liqueur
1 ounce walnut liqueur
1 ounce chocolate liqueur
1 tablespoon finely grated bittersweet chocolate
Directions
Combine the vodka and liqueurs in a cocktail shaker with
ice, and shake for 30 seconds to combine.
Pour into 2 glasses over cracked ice. Top with chocolate, and serve.
________________________________________________
Nola’s Chocolate “Soul” Martini Recipe courtesy Emeril Lagasse
1/4 cup unsweetened cocoa powder
1 1/2 ounces Ketel One Vodka
1/4-ounce white Creme de Cocoa
Chocolate swizzle sticks for garnish, optional
Place the cocoa powder on a small shallow plate. Moisten the rim of a martini glass with vodka or water. Dip the rim of the glass in the cocoa powder until coated all the way around.
In a cocktail shaker over ice combine the vodka and creme de cocoa and shake several times until well chilled. Pour through a strainer into the martini glass, and garnish with chocolate swizzle sticks if desired.
Serve immediately.
You can drizzle it into a clear glass and serve it with chilled Baileys.
Whipped cream on top with more drizzled chocolate,
To drizzle chocolate sauce, put it into a small container, dip in a small spoon, and swirl it around the inside of the glass, put a piece of paper on the counter to avoid a big mess.
I have a few:
ALMOND COLADA
Category: Mixed Drinks
Glass: Cocktail
Ingredients:
3 oz. Amaretto
1/4 cup Creme de Coconut
1 1/2 oz. Vodka
1 oz. Chocolate Syrup
Ice
Mixing Directions:
Mix well and serve over ice.
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CHOCOLATE TOASTED ALMOND
Category: Mixed Drinks
Glass: Collins Glass
Ingredients:
1 Kahlua
1 Amaretto
8 oz. Milk
2 Chocolate Syrup
Ice
Mixing Directions:
Mix all together, serve in a Collins glass over ice.
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“Chocolate Snow Bear”**http%3a//www.mostdrinksrecipes.com/coco-madness.htm
1 oz. Amaretto
1 oz. creme de cacao (dark)
5 oz. French Vanilla Ice Cream
1/4 oz. Chocolate Syrup
2 dashes Vanilla Extract