Signature
Matthew Kelly/Supercall

Liqueur • Sweet
Tagalong Hot Chocolate

Inspired by the Tagalong, that chocolate-covered, melt-in-your-mouth, peanut butter patty, this decadent hot cocoa combines creamy chocolate with nutty Frangelico liqueur and a salted peanut butter-infused whipped cream. It’s the perfect late night indulgence—one that will warm you from the inside out and lull you to cozy cocktail Nirvana.

The Essentials

Frangelico
chocolate
Peanut butter whipped cream
Saucepan
The Details
Contributed by

Ingredients

1.5 oz Frangelico
1 Cup whole milk
2 oz chocolate
.75 tsp brown sugar
1 pinch salt
Peanut butter whipped cream
1 pinch Coarse sea salt
Chocolate shavings, for garnish
Tagalong cookie, for garnish (optional)

Method

  • Chop chocolate into small pieces.
  • Heat milk, sugar and salt in saucepan over medium-low heat, stirring occasionally. When the milk begins to bubble around the edges, stir in the chocolate, and whisk until melted and smooth.
  • Remove from heat and whisk in the Frangelico.
  • Pour the cocoa into a glass mug and top with peanut butter whipped cream, chocolate shavings, coarse sea salt and a Tagalong Girl Scout Cookie (optional).
intermediate
Strength:

Ingredients

1 Cup heavy cream
2 tbsp peanut butter
.25 Cup confectioners sugar
.5 tsp vanilla extract

Method

  • Freeze a metal bowl and a whisk prior to mixing cream.
  • Add all ingredients to the bowl and whip until stiff peaks form.
  • Chill, covered, in the refrigerator until use.