Perfect for those cold, snowy, winter nights or apre ski days!
2 ounces Baileys® Original Irish Cream
4 oz. hot CocoaJoe
Garnish with fresh whipped cream and sprinkle of cocoa powder
Pour hot CocoaJoe and Baileys® Original Irish Cream into a coffee mug. Top with a dollop of whipped cream. Garnish with cocoa powder.
This is a modified cocktail recipe from the Frangelico® website, we feel it has been enhanced with the addition of CocoaJoe!
4 ounces brewed CocoaJoe Concentrate (click for ‘Concentrate’ recipe)
1 1/4 oz. Frangelico® hazelnut liqueur
1 1/4 oz. Rum
1/2 oz. Pumpkin Syrup*(see recipe below)
1/4 oz. Vanilla Vodka
*Recipe for Pumpkin Syrup:
1/2 Cup Pumpkin puree
1/2 Cup water
1/2 Cup Sugar or 1/4 cup Agave for a healthier alternative to sugar
Combine all ingredients in a saucepan and cook over high heat, bring to a boil stirring constantly to allow sugar to dissolve, remove from heat and cool completely.
Place all ingredients in a cocktail shaker filled with ice, shake vigorously and strain into a martini glass rimmed with brown rimming sugar. Top with whipped cream and a sprinkle of cinnamon.
4 ounces brewed CocoaJoe Concentrate (click for ‘Concentrate’ recipe)
2 shots of your favorite chocolate liqueur
2 shots of Frangelico® hazelnut liqueur
Add ingredients to martini shaker with ice, shake and pour into martini glass rimmed with brown sugar.
Perfect for your winter holidays or St. Patrick’s Day! A nice alcohol and cocoa twist on an old favorite candy flavor.
8oz brewed CocoaJoe Concentrate (click for ‘Concentrate’ recipe)
1 shot of Dekuyper® Creme de Menthe liqueur
1 shot your favorite chocolate liqueur
1 shot Bailey’s® Coffee Irish Cream or your favorite Irish cream
Add all ingredients into a brandy glass, stir, add ice and enjoy!
