Category Archives: Barista Cafe

Espresso, Hot Coffee, Iced Coffee, Latte, Ciders… They’re hot and way too cool to pass over in the world of cocktails. Pull up a mug & stay a while…

German Chocolate Cake in a Mug

German Chocolate Cake Cocoa is decadent, dangerous dessert in a glass.

German Chocolate Cake Cocoa is decadent, dangerous dessert in a glass.

What’s better than German Chocolate Cake and hot chocolate?

Both.

Together.

In one delicious, decadent mug with no baking required.

Yes. You read that right. Sip worthy German Chocolate Cake ready at your fingertips (make that lips) in a matter of minutes rather than an hour or more. But I give you this recipe with fair warning.

This German Chocolate Cake Cocoa is not only decadent; it is downright dangerous. This isn’t just some pretty mug to look at. It is slurp, devour and lick your lips kind of scrumptious. My idea of dessert is dessert in a glass. And this; This is that kind of dessert.

German Chocolate Cake Cocoa

German Chocolate Cake Cocoa is decadent, dangerous dessert in a glass.

German Chocolate Cake Cocoa

German Chocolate Cake Cocoa – recipe by Cheri Loughlin, The Intoxicologist

1 ounce Shellback Silver Rum

1/2 ounce Hazelnut Liqueur

1-1/2 ounce Sweetened Condensed Milk

1/2 ounce Cream of Coconut

4 ounces Boiling Water

French Vanilla Whipped Cream* – recipe with Peanut Butter Cup Hot Chocolate

Chocolate Syrup

Place rum and hazelnut liqueur in a heat resistant coffee mug. Set aside. Place water, sweetened condensed milk and cream of coconut in microwave safe glass container. Microwave until mixture is completely heated, approximately 2 to 3 minutes. Stir. Pour into mug with rum and liqueur. Top with whipped cream. Drizzle chocolate syrup on top of the whipped cream.

Regular whipped cream can be substituted for French Vanilla Whipped Cream. Add additional sprinkle of shredded coconut if you like.

Take it Tailgating Tip

Take this recipe for your next tailgate party for a make and take treat your friends will thank you for. Make the heated base ahead of time. Take the remaining ingredients with you to make individual servings at the tailgate as needed.

German Chocolate Cake Cocoa – tailgating size

This is 5-1/2 times the size of the recipe above. If you’re using small disposable hot beverage cups this recipe should serve more than five people. Then again, your friends will want more than one cup. You might want to hide the flask!

Place water in a large saucepan and bring to a boil. Add sweetened condensed milk and cream of coconut. Stir continually until mixture is thoroughly heated and smooth.

22 ounce Boiling Water

8-1/4 ounces Sweetened Condensed Milk

2-3/4 ounces Cream of Coconut

Pour mixture into a 40 ounce capacity stainless steel vacuum flask (otherwise known as a Thermos®).

Add to the vacuum flask mixture:

5-1/2 ounces Silver Rum

2-3/4 ounces Hazelnut Liqueur

Put a lid on it and roll it around just a little to allow the ingredients to mix.

Take the full flask, a can of whipped cream (or fresh whipped cream if you’re ambitious) and bottle of chocolate syrup with you to the tailgate.

When you’re ready to serve, just pour the German Chocolate Cake Cocoa from the flask into small heat resistant cups, top with whipped cream and chocolate syrup. Enjoy.

This out-of-this-world amazingly delicious hot cocoa recipe was commissioned by representatives of Shellback Rum as part of the Corporate Mixology program offered by Cheri Loughlin, The Intoxicologist. Find more recipes created by Cheri Loughlin for Shellback Rum on this site and at ShellbackRum.com and by following Shellback Rum on Facebook.

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Peanut Butter Cup Hot Chocolate

Peanut Butter Cup Hot Chocolate is made with common kitchen ingredients and tastes fabulous with or without rum, so it's perfect for the entire family. Single serve or multiply recipe to serve to many.

Peanut Butter Cup Hot Chocolate

Amazing! This is easily among one of my favorite hot chocolate recipes. The Peanut Butter Cup Hot Chocolate is made with common kitchen ingredients, so there is no need to go on an extravagant shopping spree. What I really love about this hot chocolate recipe is its versatility. This Peanut Butter Cup Hot Chocolate is delicious without the rum, so it’s perfect to serve to kiddos, too. That makes this recipe perfect for just about everyone.

Make this recipe for individual serve or multiply it to serve many people. Tailgate parties, Saturday mornings and holidays just got a little easier and tastier!

Peanut Butter Cup Hot Chocolate Recipe

Peanut Butter Cup Hot Chocolate is made with common kitchen ingredients and tastes fabulous with or without rum, so it's perfect for the entire family. Single serve or multiply recipe to serve to many.

Multiply recipe for tailgate parties, Saturday mornings and holidays.

Peanut Butter Cup Hot Chocolate – recipe by Cheri Loughlin, The Intoxicologist

1-1/4 ounce Shellback Silver Rum

3 ounces Half & Half

1-1/2 ounce Heavy Whipping Cream

2 tablespoons smooth Peanut Butter

1/3 cup White Chocolate Chips

French Vanilla Whipped Cream*

Peanut Butter Cup Chocolate Candy – unwrapped

Place rum in a heat resistant coffee mug. Set aside. Place half & half, heavy whipping cream, peanut butter and white chocolate chips in a microwave safe glass container such as a two cup measuring cup. Microwave mixture on high for 30 second intervals, stirring until mixture is completely heated and smooth. The completed microwave time should take approximately 3 to 4 minutes depending on individual microwave ovens. Once mixture is heated thoroughly and completely smooth, pour into coffee mug over the rum. Stir briefly. Top with whipped cream. Garnish with peanut butter cup on top.

*French Vanilla Whipped Cream – recipe by Cheri Loughlin, The Intoxicologist

1 Pint / 16 ounces Heavy Whipping Cream

2 Tablespoons French Vanilla Flavored Syrup – Torani or Davinci brands found in coffee aisle

I use a whipped cream whipper (iSi Gourmet Whip from Williams-Sonoma) with cartridges to instantly “whip” my whipped cream. Whip this recipe up by hand if you are so inclined.

This Peanut Butter Cup Hot Chocolate recipe was commissioned by representatives of Shellback Rum as part of the Corporate Mixology program offered by Cheri Loughlin, The Intoxicologist. Find more recipes created by Cheri Loughlin for Shellback Rum on this site and at ShellbackRum.com and by following Shellback Rum on Facebook.

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Hot Buttered Cider

This Hot Buttered Cider recipe uses spiced rum and butterscotch schnapps for a hint of spice and buttery feel. Add cinnamon schnapps for tad more spice - {recipe and photo credit Mixologist Cheri Loughlin, The Intoxicologist}

This Hot Buttered Cider recipe uses spiced rum and butterscotch schnapps for a hint of spice and buttery feel. Add cinnamon schnapps for tad more spice – {recipe and photo credit Mixologist Cheri Loughlin, The Intoxicologist}

Hot cider is a traditional holiday drink. It is one of those family style drinks that can be served as an adult beverage or as a non-alcoholic drink for younger members of the family. Everyone can join in with a warm mug of hot cider and feel included in treasured family gatherings during the holidays. Hot cider is perfect for fireside sipping on cold winter evenings.

This warming drink is also terrific because there are so many ways to make it. You can go classic and start with a Hot Mulled Cider from scratch. Or purchase a box of instant spiced cider mix and tweak it a little to your liking.

I really love to take my time creating wonderful batches of homemade goodies during the holidays. But it is also nice to save a little time in the kitchen and spend it with family and friends. Keep a handy supply of instant spiced apple cider mix in your pantry and you’ll have a winter favorite at your fingertips all season long. Spiced cider mix can be tweaked any way you like it.

I used spiced rum and butterscotch schnapps in the Hot Buttered Cider recipe below. Butterscotch schnapps rounds out the spiced cider for a lush buttery feel. You could also add 1/4 ounce cinnamon schnapps for a hint more spice. Maple syrup and bourbon also make a great combination with cider mix. You could also try brandy or cognac with pear liqueur.

Hot Buttered Cider Recipe

This Hot Buttered Cider recipe uses spiced rum and butterscotch schnapps for a hint of spice and buttery feel. Add cinnamon schnapps for tad more spice - {recipe and photo credit Mixologist Cheri Loughlin, The Intoxicologist}

Hot Buttered Cider {recipe and photo credit Mixologist Cheri Loughlin, The Intoxicologist}

Hot Buttered Cider – recipe by Cheri Loughlin, The Intoxicologist

1 ounce Shellback Spiced Rum

1 ounce Butterscotch Schnapps

1 package Spiced Apple Cider Mix

6 ounces Hot Water

Cinnamon Stick Garnish

Place hot cider mix in heat proof mug. Top with heated water. Stir to dissolve. Add rum and schnapps. Stir. Garnish with cinnamon stick.

Leave a comment: What liquor combinations do you use to spice up your Hot Cider?

The Hot Buttered Cider recipe was commissioned by representatives of Shellback Rum as part of the Corporate Mixology program offered by Cheri Loughlin, The Intoxicologist. Find more recipes created by Cheri Loughlin for Shellback Rum on this site and at ShellbackRum.com and by following Shellback Rum on Facebook.

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Coconut Cream Pie

Coconut Cream Pie Hot Drink - Sprinkle lots of sweetened shredded coconut on top of the whipped cream.  {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Coconut Cream Pie Hot Drink – Sprinkled with lots of sweetened shredded coconut on top of the whipped cream. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

What do you call a hot cup of liquid deliciousness when it isn’t hot chocolate? Heaven. Or just plain dessert is fine by me. Today we’re calling it hot Coconut Cream Pie.

This cup of goodness originally started out as an idea for hot chocolate. Then I began tasting ingredients, playing with an idea and holy smokes Batman! This warm and creamy Coconut Cream Pie sensation just about knocked my socks off.

Coconut Cream Pie Hot Drink - After heating sweetened condensed milk, cream of coconut, vodka and rum mixture, top with 4 ounces boiling water. Stir. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Coconut Cream Pie Hot Drink – After heating sweetened condensed milk, cream of coconut, vodka and rum mixture, top with 4 ounces boiling water. Stir. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

I wanted to create a quick and easy white hot chocolate without taking the time to melt chocolate and heat heavy cream. Sweetened condensed milk makes a great base for sweet and creamy hot drinks. Sweetened condensed milk tastes a little like white chocolate chips in my opinion. Add boiling water, complementary flavors and instant gratification is a heartbeat away. This Coconut Cream Pie is smooth, creamy and decadently delicious.

Dessert just got dangerously delicious!

Coconut Cream Pie Hot Drink Recipe

Coconut Cream Pie Hot Drink - Sprinkle lots of sweetened shredded coconut on top of the whipped cream.  {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Coconut Cream Pie Hot Drink {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Coconut Cream Pie – recipe by Mixologist Cheri Loughlin

2 ounces Sweetened Condensed Milk

1/2 ounce Cream of Coconut

1 ounce Vanilla Vodka

1/2 ounce Coconut Rum

4 ounces Boiling Water

Whipped Cream

Shredded Coconut

Place sweetened condensed milk, cream of coconut, vodka and rum in heatproof mug. Stir to mix. Heat in microwave for 45 seconds. Top with 4 ounces boiling water. Stir. Top with a mound of decadent whipped cream. French vanilla flavored whipped cream is divine! Sprinkle lots of sweetened shredded coconut on top of the whipped cream.

Cheri Loughlin Beverage Consultant & Photography Services

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Pumpkin Pie White Hot Chocolate

Pumpkin Pie White Hot Chocolate uses white chocolate chips, heavy whipping cream, half & half, RumChata, pumpkin, pumpkin pie spice and whipped cream. Make it for adults or change it up a little for those wishing for non-alcoholic enjoyment. This makes a great tailgate recipe or relaxing fireside sipper. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Pumpkin Pie White Hot Chocolate uses white chocolate chips, heavy whipping cream, half & half, RumChata, pumpkin, pumpkin pie spice and whipped cream. Make it for adults or change it up a little for those wishing for non-alcoholic enjoyment. This makes a great tailgate recipe or relaxing fireside sipper. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Dessert isn’t really my thing unless it is served in a glass. In this case a mug will do just fine. Pumpkin patches, grocery store entrances filled with rows of pumpkins and my love of a really good cup of hot chocolate inspired this fall themed Pumpkin Pie White Hot Chocolate recipe. That and the RumChata.

Pumpkin Pie White Hot Chocolate uses RumChata with 13.75% alcohol by volume in the recipe. Make a non-alcoholic version for the kiddos by skipping the Rum Chata. Use 1/2 cup white chocolate chips instead of 1/3 cup, add 1/8 to 1/4 teaspoon Pumpkin Pie Spice according to taste and an additional 1 ounce Half & Half to the recipe. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Pumpkin Pie White Hot Chocolate uses RumChata. Make a non-alcoholic version for the kiddos by skipping the Rum Chata. Use 1/2 cup white chocolate chips instead of 1/3 cup, add 1/8 to 1/4 teaspoon Pumpkin Pie Spice according to taste and an additional 1 ounce Half & Half to the recipe. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

After sampling RumChata I knew it was perfect for a white chocolate hot chocolate with pumpkin spice. It just works. By the way, RumChata just works by itself, too. It is simply delicious! Try it in the Cinnamon Toast shot for fun.

Pumpkin Pie White Hot Chocolate. Sip it as is without the whipped cream and pumpkin pie spice if you wish. It is still decadently delicious! {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Pumpkin Pie White Hot Chocolate. Sip it as is without the whipped cream and pumpkin pie spice if you wish. It is still decadently delicious! {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

The Pumpkin Pie White Hot Chocolate would make an excellent tailgate recipe for early morning football tailgaters. Just multiply the recipe by the number of servings you would like to make. Place the heated mixture in a thermos or container that holds in the heat. Serve once your group is in the tailgate zone. Garnish accordingly. Make a separate batch without alcohol for younger tailgaters. Instructions in the photo caption.

Pumpkin Pie White Hot Chocolate Recipe

Pumpkin Pie White Hot Chocolate is also wonderful with vanilla whipped cream. Whip 1 cup whipping cream with 1/2 teaspoon vanilla extract and 3 tablespoons powdered sugar. Or use whipped cream dispenser using 1 pint heavy whipping cream and 2 tablespoons french vanilla syrup found with coffee syrups. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Pumpkin Pie White Hot Chocolate is also wonderful with vanilla whipped cream. Whip 1 cup whipping cream with 1/2 teaspoon vanilla extract and 3 tablespoons powdered sugar. Or use whipped cream dispenser using 1 pint heavy whipping cream and 2 tablespoons french vanilla syrup found with coffee syrups. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Pumpkin Pie White Hot Chocolate – recipe by Mixologist Cheri Loughlin

1/3 cup Nestle Premier White Morsels {White Chocolate Chips}

1/4 cup Hiland Heavy Whipping Cream

1/4 cup Hiland Half & Half

1 heaping Tablespoon Libby’s 100% Pure Pumpkin

1 ounce RumChata

Whipped Cream

Pumpkin Pie Spice {recipe below}

Place white chocolate chips and heavy cream in saucepan over low heat. Stir continuously until chocolate chips are completely melted. Stir in pumpkin and half & half. Continue to heat on low until mixture is completely heated but do not allow mixture to simmer. Remove from heat. Stir in RumChata. Pour into heat proof mug. Top with whipped cream. Garnish with pinch of pumpkin pie spice.

Pumpkin Pie Spice Recipe

Sprinkle a little pumpkin pie spice on top of the whipped cream for a Pumpkin Pie White Hot Chocolate that is out of this world. Aroma and flavor combine deliciously. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Sprinkle a little pumpkin pie spice on top of the whipped cream for a Pumpkin Pie White Hot Chocolate that is out of this world. Aroma and flavor combine deliciously. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

This pumpkin pie spice seasoning mix can be used in baking recipes, hot chocolate and coffee recipes or however you would ordinarily use prepackaged pumpkin pie spice. It is quick and easy to mix together with seasonings you probably have on hand already. Making it yourself teaches you a new secret recipe for the kitchen and saves a few pennies in the pocket book. I love simple recipes like this! The homemade Vanilla Extract is another one of my all-time favorite secret money saving recipes. Check it out if you love that sort of thing.

Pumpkin Pie Spice

2 teaspoons Archer Farms Ground Cinnamon

1/2 teaspoon Archer Farms Ground Nutmeg

1/2 teaspoon Archer Farms Ground Ginger

1/4 teaspoon Archer Farms Ground Cloves

Combine seasonings until well combined. Store in airtight seasoning jar or container with lid. Multiply each ingredient in this recipe for larger batch.

Pumpkin Pie White Hot Chocolate - Multiply this recipe to fill a thermos to take with you for outings such as fall hay rides and tailgating. It is the perfect fall weather hot chocolate treat. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Pumpkin Pie White Hot Chocolate – Multiply this recipe to fill a thermos to take with you for outings such as fall hay rides and tailgating. It is the perfect fall weather hot chocolate treat. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

I used Nestle Toll House, Libby’s Pumpkin, Hiland Dairy and RumChata brands while creating this spiced pumpkin pie white hot chocolate. The pumpkin pie spice ingredients were made from spices purchased from Target. Use the brands of your choice when duplicating this recipe at home. The recipe should taste similar, but might not taste exactly the same since every brand has their own secret ingredients and formulations.

Cheri Loughlin Beverage Consultant & Photography Services

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com