Thursday afternoon, post-Thanksgiving dinner. The crowd had demolished a turkey and trimmings and was sprawled in the the massive family room, watching NFL football on big-screen TV.
"How about we do a tasting of a new limited-edition product?" I suggested. "It's called Kahlua Peppermint Mocha. Says on the label, 'A delectable mix of 100 percent Arabica coffee beans, cool peppermint and decadent dark chocolate. Perfect throughout the winter season.'"
We poured, we tasted, we agreed: Though the liqueur was smooth and did mingle coffee, mint and chocolate tastes, we wanted more mint and more dark-chocolate flavors. We also agreed it really perked up when drizzled over vanilla ice cream. Think versatility, such as using it as an addition to baked goods.
The 40-proof liqueur will be available now through Dec. 31; $18 for a 750 milliliter bottle.
Meanwhile, here's the recipe for Kahlua Peppermint Mocha Hot Cocoa:
Ingredients
2 parts milk
1 part "drinking chocolate" (warm chocolate milk or chocolate powder such as Swiss Miss)
1 part Peppermint Mocha
Directions
Bring milk to a simmer. Whisk in drinking chocolate. Simmer for 30 seconds while stirring. Add liqueur. Garnish with peppermint stick and marshmallows.
For more information: www.kahlua.com.
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