Our take on hot chocolate uses creamy Saint Brendan’s® and a cloud of marshmallow fluff topped with graham crackers and chocolate syrup. Pairs well with a crackling fire and good company.
- 3 oz. Saint Brendan’s® Irish Cream
- 1 oz. Milk
- 1 tbsp. Hot chocolate mix
- Crushed Graham Crackers for Rim
- Chocolate Syrup for Rim
- Marshmallow Fluff
In a small saucepan, combine Saint Brendan’s® with milk and stir in hot chocolate mix. Heat the mixture just until boiling point while stirring occasionally. On the side, pour decadent chocolate syrup onto a flat plate and crushed graham crackers onto another. Dip the rim of a coffee mug into the syrup first then into the crackers. Add in steaming hot chocolate and top off with marshmallow fluff for a divine touch.
Optional: Using a brûlée torch, toast the fluff into a golden brown.