Red Hot Chocolate
- 0.5oz (optional)Heavy Cream
- 2tablespoonsChocolate Chip
Put milk, cream & chocolate in a milk frothing cup used for espresso.
Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.
Originally served at 116 Crown in New Haven, CT, created by mixologist John Ginnetti