Ingredients
For the Glass:
Chocolate syrup (for dipping the glass)
Chocolate sprinkles (for rimming the glass and topping)
For the Cocktail:
1 scoop vanilla ice cream (or chocolate ice cream for extra richness)
1 oz Kahlua (or substitute with RumChata or Bailey’s)
1 oz dark crème de cacao liqueur
1 cup hot chocolate (store-bought or homemade)
For Garnish:
Whipped cream
Mini chocolate chips
Chocolate sprinkles
Extra chocolate syrup for drizzling
Instructions
Prepare the Glass:
Pour a generous amount of chocolate syrup onto a small plate. Dip the rim of a rocks glass into the syrup, coating it well.
Immediately dip the syrup-coated rim into a plate of chocolate sprinkles, pressing gently to ensure they stick. Set the glass aside.
Assemble the Cocktail:
Place a scoop of vanilla (or chocolate) ice cream into the prepared rocks glass.
Pour the Kahlua and dark crème de cacao liqueur over the ice cream.
Slowly pour the hot chocolate over the ice cream and liqueur mixture, allowing the ice cream to melt slightly and create a creamy, boozy concoction.
Garnish:
Top the drink with a generous dollop of whipped cream.
Sprinkle with mini chocolate chips, additional chocolate sprinkles, and drizzle with extra chocolate syrup for a decadent finish.
Serve:
Serve immediately with a straw or spoon to enjoy the rich, chocolatey layers of this indulgent winter cocktail.