My swiss breakfast for uk world class Diageo competition with Cardhu 12 yo.
50 ml Cardhu 12 yo
20 ml Cherry Heering
20 ml Pedro Ximenez
3 squares of 75% dark chocolate
Use a large milk jug.
Put on fire the single malt, add slowly the chocolate and stir slowly to melt the chocolate. If you want to do it be very careful. Keep stirring until its almost melted, add the cherry heering and pedro ximeney, make sure its still on fire to get most flavors, then stop the fire.
Pour it in a chocolate cup, flame an orange peel on the top. Add a cinnamon stick as a tea spoon and some milk chocolate as a sugar. And here is your alcoholic hot chocolate!