Drink Tank

    First introduced to Europeans in 1528, ground cocoa beans were originally mixed with water, wine and peppers. Readapted with a variety of spices and sweetenings, the Cocoa Kahlúa is perfect for delicate drinkers who prefer the honeyed liquid of caramel macchiatos to the potent strength of espressos. Serve during long winter nights.

    Ingredients

    .75 cup Kahlúa

    6 oz. semisweet chocolate

    1 pt. heavy cream

    Vanilla

    Cinnamon

    Whipped cream

    Directions

    1. Melt chocolate until smooth.

    2. Blend in cream and heat to boiling point.

    3. Add a pinch of cinnamon and drop of vanilla.

    4. Mix in Kahlua, stir frequently.

    Donate to The UCSD Guardian
    $2505
    $5000
    Contributed
    Our Goal

    Your donation will support the student journalists at University of California, San Diego. Your contribution will allow us to purchase equipment, keep printing our papers, and cover our annual website hosting costs.

    More to Discover
    Donate to The UCSD Guardian
    $2505
    $5000
    Contributed
    Our Goal