• Place chocolate syrup on a small plate. Turn glass upside down and dip the rim in the chocolate syrup.
• Dip the syrup-coated rim into a shallow tray of chocolate sprinkles until it is coated.
• Place one scoop of ice cream into the glass/mug.
• Add Kahlua and creme de cacao to the glass.
• Pour hot chocolate over the ice cream and liquor.
• Top with whipped cream and any garnish/toppings.

Notes & Tips:

• Prepare drink just before serving.
• Hot chocolate, and liquor amounts can be doubled, tripled, etc. and combined in advance, but pour over individual glasses with ice cream scoop just before serving.
• You could really mix things up and use your favorite liquors in this drink – rum, coconut rum, or Bailey’s would all be yummy. A chocolate vodka could also work. You could also substitute chocolate ice cream or use a combination.
• This is a pretty rich drink. The liquor taste is present, but not too overpowering; you could add more alcohol if you’d like – the hot chocolate and ice cream are heavy enough to support a stronger drink.
• Use a nice quality hot chocolate – I use the hot cocoa recipe on the Hershey’s cocoa powder container.