Cupid’s Coco

A Spiked Hot Chocolate

Time & Yield

Time: 5 Minutes
Yield: 1 Beverage

Ingredients

• 30g Premium Dark Chocolate (about 3 squares of a Lindt Chocolate bar)

• 13g Granulated Sugar

• 4oz Baileys Irish Cream

• 2oz Whole Milk

Recipe

1. Finely chop the dark chocolate until it is almost a powder

2. Add the Baileys (4oz) and Whole Milk (2oz) into the Hotel Chocolat Velvetiser

3. After adding the liquids, add the Granulated Sugar (13g) and Finely Chopped Dark Chocolate (30g)

4. Start the Velvetiser and let it run a full cycle

5. Once complete, pour the contents into a mug

6. Enjoy!