- 1.5 oz Ballotin Chocolate Mocha Cream
- 1 oz white chocolate liqueur
- 4 oz steamed milk
- 3 oz strong coffee or espresso
- Splash of caramel syrup
- Topping: whipped cream, raspberry sugar** (or red granulated sugar), white chocolate square
In a heat-proof mug, combine Ballotin Chocolate Mocha Cream, white chocolate liqueur, and coffee or espresso. Heat briefly in the microwave to warm it up. Add steamed milk and stir again. Top with whipped cream, a white chocolate square and raspberry sugar or red holiday sugar.
** To make the raspberry sugar, combine equal volume of freeze dried raspberries and granulated sugar in a blender and pulse until combined.