After hunting down our Christmas tree in the rain I was cold, cold, cold.  I took a hot shower, but I needed to be warmed from the inside.  I could have had a bowl of soup.  But, really?  Why?

Instead I reached for my can of Aztec Mexican Cocoa from Chocolati, a specialty chocolate store on the shores of Green Lake in Seattle.  I like this cocoa because it’s not real sweet, which means it lends itself to the addition of sweet liquor.

I stood in front of the liquor cabinet perusing the selection. My fall-back-go-to is peppermint schnapps.  I mean, how can you go wrong with peppermint schnapps in hot chocolate?  You can’t!

But, I was in the mood for something different.

My eyes lit on the cognac.  Hmmmm….  Not normally a cognac girl.  The husband drinks it.  But, cognac is a warmer.  Down came the bottle.

I continued my assessment of the cupboard.  Needed something a little sweet.  Rum?  No.  Creme de Cacao?  No.  Peppermint Schnapps? Tempting.  Kahlua?  Ahhhhh…..

The kahlua is homemade.  I make it annually for the grandparents, and a double batch leaves about a half of a fifth leftover, which usually ends up in our cupboard.

Here’s where I once again fail you in cocktail making:  I do not know how much cognac or kahlua I added.  It’s completely to taste.  So, unlike those precise drink recipes, mine looks something like this:

Milk (I used 1% because that’s what we have)–enough to fill a mug 3/4 full.

Heat the milk in the microwave to your desired…hotness.

Stir in 3 tblsp (or so) Mexican hot cocoa

Add kahlua and cognac to taste.

Tough, huh?

Warm, rich, not too sweet.  May have to go stand in the rain tomorrow to give myself an excuse to make another.  Maybe this time switch out butterscotch schnapps for the kahlua. Ohhhhhh…..