So, say I was *actually* mouse-sized. (I’m not saying that I’m NOT, just imagine if I were.) This would be the best hot tub ever.
Yep, hot tub.
As in, freshly brewed dark roast with a generous, nutty drizzle of amaretto and frangelico, topped off with homemade whipped cream that’s been laced with sugar and cocoa powder. The chocolate whipped cream melts into the coffee, and adds just a hint of chocolate creaminess.
I mean, look at it. I would swim around in that in a heartbeat.
Waitress, get me a hot, festive cocktail!
Well, the holidays are upon us! I know I say this every year, but: I have no idea how it’s New Year’s already.
I have a ton of great food to share with you guys, but I’m going to opt for something simple today.
Partly because The Mouse House is still in holiday overdrive. Partly because this is one of my favorite drinks to cozy up with on a cold winter night—and goodness knows it’s been freezing here north of Boston.
Don’t believe me? Here’s our Barking Sous Chef, Dexter, during the last blizzard. (Yep, there’s a dog somewhere under that thick frosting of snow…) He was happy as could be outside. That made one of us…
It’s one of my favorite things. Especially when you drop a little hooch in it.
There are a zillion ways to make Italian coffee—including everything from brandy to anisette to cinnamon. This is how I make mine.
It’s pretty standard until you get to the chocolate whipped cream—which has to be one of the best substances on the planet.
Seriously, chocolate whipped cream should almost be illegal. Almost.
Lazy man’s whipped cream
I should note that the Instant Blender Method I detail below is not really the proper way to make whipped cream because it’s really (really, really) easy to overwhip it.
This is how you should make whipped cream when you’re in Extreme Lazy Mode, and you need something sinful and delicious to toss on top of a cocktail at the end of the night.
Boozy Italian Coffee Infused with Chocolate Whipped Cream
1 mug of freshly brewed hot coffee
1 shot Frangelico
1 shot amaretto liqueur
Chocolate Whipped Cream
1/2 cup whipping cream
1 tsp. unsweetened cocoa powder
1 tsp. confectioner’s sugar
Regular whipped cream, for garnish
Start with freshly brewed coffee
Brew up some of your favorite coffee. I almost always use a really dark roast.
Make the chocolate whipped cream
Like I said, this isn’t really the right way to make whipped cream. (If you like, you could certainly use a whisk or a proper handheld mixer.) But it *is* fast and easy. And that’s what I’m after. At least for today.
So! Put the cream in your blender.
Toss in the confectioner’s sugar and cocoa powder.
Blend for maybe 20 seconds, until the mixture thickens into whipped cream.
You want it to look about like this:
Assemble your coffee
Fill your mug with hot coffee. Leave about a half inch or so at the top.
Pour in the amaretto and frangelico. Give it a quick stir with a spoon to combine.
Top with a few heaping spoons of chocolate whipped cream. If you want to get fancy with it, put the whipped cream in a pastry bag and pipe it on. (Don’t have a pastry bag? Improvise one by spooning the whipped cream into a zip-top bag, nipping off one corner and using that to pipe the topping.) If you want to go nuts, grate on a little dark chocolate and serve with a chocolate Pirouette cookie.
The whipped cream will melt into the coffee as you stir.
Add a little more chocolate whipped cream, or top with some regular ole canned stuff if you like.
You mean Redi-Whip?!? Are you serious, Mouse?
I’m dead serious. Everyone should have a can of Redi-Whip (or something like it) in the house for dessert emergencies. It doesn’t hold a candle to homemade creme chantilly, but it keeps forever and is the perfect two-second garnish for any kind of improvised sweet treat.