I love most of the drinks I have tried out of The Modern Mixologist including this chocolate-y beverage. I doctored it up a bit to suit my tastes. The original had 8 tablespoons of Ghirardelli sweet ground chocolate, making it entirely too sweet for me, so I adjusted the ratio with some unsweetened cacao powder. I also halved the Disaronno, but feel free to add the original 2 ounces. I thought the drink, as well as its name, would be a great addition to Valentine’s week.
adapted from: The Modern Mixologist
16 oz whole milk
6 tablespoons Ghirardelli sweet ground chocolate
2 tablespoons unsweetened cacao powder (like Dagoba Organic Cacao Powder)
2 oz Kahlúa
1 oz Disaronno Originale amaretto
freshly whipped cream & chocolate shavings for garnish
In a small saucepan gradually heat milk, adding chocolates and whisking until steaming. Pour in liqueurs, stir, then divide between two large, heated coffee mugs. Top with whipped cream and chocolate shavings.