Instructions
Place the chocolate syrup on a small plate. Turn the glass over and dip the rim in the chocolate syrup.
Dip the syrup-covered rim into a shallow tray of chocolate chips until coated.
Place a scoop of ice cream in the glass/cup.
Add the Kahlua and cream of cocoa to the glass.
Pour the hot chocolate over the ice cream and liqueur.
Cover with whipped cream and any toppings.
Recipe Notes
Prepare the drink just before serving.
The quantities of hot chocolate and liqueur can be doubled, tripled, etc. and combined in advance, but pour into individual glasses with a scoop of ice just before serving.
You can really mix things up and use your favourite liqueurs in this drink – rum, coconut rum or Bailey’s would all be delicious. A chocolate vodka might also do the trick. You can also replace chocolate ice cream with chocolate ice cream or use a combination of the two.
It’s a pretty rich drink. The taste of alcohol is present, but not too strong; you can add alcohol if you wish – hot chocolate and ice cream are heavy enough to support a stronger drink.
Use good quality hot chocolate – I use the hot chocolate recipe on Hershey’s cocoa powder container.