The Mocha-Berry is just what it sounds like: coffee, chocolate and berry – in this case Chambord raspberry liqueur. It’s also just as delicious as it sounds. Like some kind of wonderful, spiked frappacino.
Some versions of this recipe call for the whipped cream. I say it’s optional because without it, you get this very dark, chocolatey taste which is just fabulous. The whipped cream makes it more milk chocolatey, which is also fabulous. Try both and see which you like. You can also add milk or creamer if you find the whipped cream doesn’t make it as creamy as you’d like.
- 6 ounces hot coffee
- 2 ounces Chambord
- 2 tablespoons cocoa powder
Pour the coffee and cocoa mix into an irish coffee mug and stir until the powder is thoroughly mixed in. Next add the chambord and stir again. You can top it with whipped cream if you like.