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Spiked Mexican Chocolate Float

By: Albertsons

"Kahlua and cinnamon add a touch of Mexico to this spirited hot chocolate, while a scoop of coffee ice cream recalls the classic Italian dessert semifreddo. Leave out the alcohol to make a delicious kid's drink."

Rate/Review | Read Reviews (1)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1/2 cup chilled whipping cream
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
3 cups milk
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 cup vanilla flavored vodka
1/4 cup Kahlua
Coffee ice cream
Shaved chocolate, to garnish (optional)
Powdered cinnamon, to garnish (optional)
Cinnamon sticks, to garnish (optional)

Directions

Make the topping: Combine cream, 1 tablespoon sugar and vanilla extract in medium bowl with electric mixer until peaks form. Set aside.
Make the hot chocolate: Combine milk, remaining sugar, and cocoa powder in heavy medium saucepan and whisk over medium heat until just simmering. Remove from heat. Add vodka and Kahlua; stir to combine.
In an eight-ounce mug, pour 2/3 cup of the hot chocolate. Add one scoop of ice cream. Add a dollop of the whipped cream topping, sprinkle with shaved chocolate and cinnamon powder. Garnish each cup of chocolate with cinnamon stick and serve immediately.