Tijuana Tippler
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
In a large saucepan combine chocolate, grated, 4 cups light cream, brandy, the coffee, the sugar, and the vanilla
2
Bring the mixture to a simmer over low heat, stirring, until the chocolate is melted and the mixture is hot and well combined
3
Fold in 1 the heavy cream, lightly whipped, and divide the mixture among ten 10-ounce heat-proof mugs, rinsed with boiling water
4
In a large saucepan combine chocolate, grated, 4 cups light cream, brandy, the coffee, the sugar, and the vanilla
5
Bring the mixture to a simmer over low heat, stirring, until the chocolate is melted and the mixture is hot and well combined
6
Fold in 1 the heavy cream, lightly whipped, and divide the mixture among ten 10-ounce heat-proof mugs, rinsed with boiling water