I just reviewed a new cocktail book, Drink Me Now. Here’s the review. And here’s my favorite drink in the book: Mexican Marshmallow Mocha. It appears in a chapter called Sweet Fix. What more needs to be said?
Here cocoa powder and Kahlua and coffee are mixed, then topped with marshmallows and whipped cream. Because I am a Type 2 diabetic, I am leaving out the marshmallows.
Maybe.
For this recipe, there is a call for “measures” of this and that. This is a British book, so I’m going to make this treating a “measure” as a “small” jigger of 1 ounce.
Mexican Marshmallow Mocha
Yield: 1 cup
Ingredients:
- 4 teaspoons cocoa powder, plus extra to decorate
- 2 measures Kahlua coffee liqueur
- 7 measures hot filter coffee
- Mini marshmallows
- Whipped cream
Preparation:
Put 2 teaspoons cocoa powder into each toddy glass, add the Kahlua and coffee and stir until mixed.
Drop in the mini marshmallows and float the cream on top. Decorate with cocoa powder and serve.
Source: Drink Me Now [Hamlyn, 2016]