Try This Cocktail: Creamy Chocolate & Hazelnut
Personally, I feel like BLT Burger‘s Spiked Milkshakes are one of the greatest testaments to the drinking souls of New Yorkers: If we’re having dessert, it might as well get us drunk. During the fall and early winter, when desserts are at their most ubiquitous – and most indulgent – try ordering your sweet in a martini glass, like this blend of honey, sweet coffee liqueur, and Irish cream, simply known as the “Creamy Chocolate & Hazelnut Cocktail.”
I’m not a complicated drinker. Very rarely – on special occasions, when a mixology genius is present, if there’s sand involved – will I imbibe something shaken, blended, muddled, or frozen. Two fingers of nice scotch will do me just fine, that is, until fall rolls around. Fall is the only time of year I get sucked into trendy drinks, coffee included (hello, Pumpkin Spiced Lattes). There’s something nostalgic about drinking a special concoction during the onslaught of changing leaves and cooling air. Perhaps it has something to do with apple cider memories from when I was a kid. Call me a sucker for marketing ploys if you must, but this cocktail is something I’ll be making this weekend.
Name: Creamy Chocolate & Hazelnut Cocktail Recipe: Serves 2 1/4 cup Frangelico liqueur 1/4 cup Baileys Original Irish Cream liqueur 1/4 cup Kahlua liqueur 1/2 cup pouring cream 2 tbs chocolate sauce 1 1/2 tbs honey 2/3 cup ice cubes Honey, extra, to serve Chocolate sprinkles, to serve Directions: Place the Frangelico, Baileys, Kahlua, cream, chocolate sauce, honey, and ice cubes in a blender. Blend until smooth. Rim each glass with honey and chocolate sprinkles.
What: Something to help you through the tree-trimming. Ideal ‘Tail: Holidays with family when you A: need to get your uptight cousin—the one who “doesn’t like the taste of alcohol”—accidentally drunk, and B: need to be okay with Aunt Edna calling you the wrong name. Tastes like: When chocolate actually had a physical effect on you, circa ’85. Bottom Line: Chocolate Milkshake.
Photo By: Steve Brown.