Spiked Coffee, Tea, and Cocoa

Hazelnut Cocoa: Mix a cup of cocoa with a jigger of Hazelnut Liqueur. Add a cinnamon stick. Orange Coffee: Add a jigger of Orange Brandy Cordial to a cup of Viennese roast coffee. Top with a twist of orange peel. Creamy Almond Coffee: In a large mug, combine 3 parts coffee to 1 part scalded heavy cream, and add a jigger of Almond Liqueur. Chilled Mexican Coffee: Put a scoop of Vanilla Ice Cream (see recipe) into a mug. Pour a jigger of Coffee Liqueur over. Fill with chilled strong coffee. Berry Tea: To a cup of freshly brewed tea, add a jigger of Raspberry Vodka Cordial, Raspberry Brandy Cordial, or Blackberry Cordial. Add a lemon slice and honey to taste. Grown-up Cocoa: Add a Tbsp Sour Cherry Vodka to a cup of hot cocoa. Top with whipped cream and a little shaved chocolate or cocoa powder. Posted to EAT-L Digest 10 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate <swcoate@PEGANET.COM> Date: Fri, 10 Jan 1997 23:23:02 -0500