Chocolate Booze and D is For Death By Chocolate
First off we have Godiva Cappuccino Liqueur. This new variety joins the original Godiva Liqueur and the Godiva White Chocolate Liqueur and offers some interesting new options for drink mixing. I've never partaken of their liqueurs before but this one sounds pretty tasty. They even have a few recipes making use of it up on their site.
Next up we have two new limited edition offerings from one of the companies I love: Baileys. For a while now they have been offering Caramel and Mint Chocolate Irish Cream in the Arizona market and starting in March they will be sharing the love nationwide as part of a Saint Patrick's Day promotion. I'm not entirely sure about the mint chocolate variety, but the caramel one really sounds good. I already have a couple of ideas for what to do with it.
So, continuing with Slashfood D-Day I figure I will share one of those little ideas with you in the form of an old recipe (starting with the letter D of course) with a new twist in the form of a little Caramel Baileys. Other options would be to use the Mint Chocolate Baileys or to use Godiva Cappuccino instead of the creme de cacao. Anyway...
D is for Death by Chocolate (Revised)
1/2 oz Brown Creme de Cacao
1/2 oz vodka
1 oz Baileys Caramel Irish Cream
1 Scoop Chocolate Ice Cream
Combine in a blender with a cup of crushed ice. Blend well and top with whipped cream and chocolate shavings or a little cocoa powder. If using the Mint Chocolate Baileys then a sprig of mint would make a cute garnish as well.