Dark Creme de Cacao (14) | White Creme de Cacao (12) |
Banana Cream recipe Shake the creme de cacao, banana liqueur, Bailey's irish cream and milk together in a cocktail shaker. Take a cocktail glass, and swirl chocolate syrup in the glass and add ice. Pour the mixture from the cocktail shaker into the glass, top with whipped cream, and serve. 16% (32 proof) Serve in: Hurricane Glass | Black Forest recipe Shake ingredients together and pour into glass. Add a little more cream as a floater, then add a cherry. 22% (44 proof) Serve in: Collins Glass |
Blowhole recipe Measure out in a shot glass one shot of creme de menthe. Do the same with the dark creme de cacao. Pour the mixture into a large cocktail shaker. Add a small portion of ice to cool the drink down. Add 1 1/2 cups of full creme milk to the mixture. Shake in cocktail shaker. You may add more if desired. Filter out the ice whilst pouring into the glass. For decoration, squirt some chocolate syrup around the inside of the glass. Serve. 3% (6 proof) Serve in: Highball Glass | Caramel Nut recipe 1 oz creme de cacao 1 oz caramel liqueur 5 oz soft vanilla ice cream 1 1/2 oz whipped cream chopped nut Combine creme de cacao, caramel liqueur, and vanilla ice-cream in an electric blender. Blend at a low speed for a short length of time. Pour into a champagne flute, garnish with whipped cream and chopped nuts, and serve. 5% (10 proof) Serve in: Champagne Flute |
Chocolate Heart recipe 1 oz white creme de cacao 1/2 oz Frangelico® hazelnut liqueur 1/2 oz Kahlua® coffee liqueur 3 oz cream 1 maraschino cherry Add a few ice cubes to a highball glass. Pour in Frangelico and Kahlua, then drop in a maraschino cherry (remove the stem). Pour the cream down the sides of the glass and stir lightly before serving. Serve in: Highball Glass | |
Chocolate Monkey recipe 1 shot banana liqueur 2 shots creme de cacao 2 scoops chocolate ice cream 1 oz chocolate syrup 4 oz chocolate milk 1 1/2 oz whipped cream 1 cherry 1 piece bananas Blend liqueurs with ice-cream, milk and syrup. Pour into a parfait glass, top with whipped cream and garnish with banana and cherry. Serve in: Parfait Glass | Chocolate Orange Frappe recipe Mix and pour into a champagne saucer filled with crushed ice. Serve with a short straw. 20% (40 proof) Serve in: Champagne Saucer |
Cookies 'n' Cream recipe Add the creme de cacao and vanilla schnapps and then fill with milk. 6% (12 proof) Serve in: Collins Glass | Creamy Grasshopper recipe Blend until smooth. Drink should have a thick, shake-like consistency. 3% (6 proof) Serve in: Hurricane Glass |
Fifth Avenue recipe Pour ingredients into a parfait glass (in order given) so that each ingredient floats on preceding one. Serve without mixing. 18% (36 proof) Serve in: Parfait Glass | Flying Gorilla recipe Pour all ingredients into glass over ice. 6% (12 proof) Serve in: Highball Glass |
Hot Anal Sex recipe Pour all ingredients into a highball glass filled with ice cubes. Stir well, and serve. 8% (16 proof) Serve in: Highball Glass | Jeremiah recipe Mix all ingredients except milk in a mixing glass. Add ice, then fill the glass with milk. Shake vigorously, pour into a hurricane glass and serve. Serve in: Hurricane Glass |
Kamora Vanilla Shake recipe Blend everything until smooth. Serve with vanilla wafer cookies. 6% (12 proof) Serve in: Collins Glass | Mexican Mocha recipe 1/2 oz dark creme de cacao 1/2 oz Kahlua® coffee liqueur 1 oz espresso 1 cinnamon stick 1 dash black peppers 2 tsp cayenne peppers 2 tsp chili peppers 2 tbsp cocoa powder Combine the espresso, black pepper, cayenne pepper, and chili pepper in the bottom of your coffee mug. Add the alcohol and chocolate. Stir with the cinnamon stick. Add hot water, milk/cream optional, drink and enjoy! 6% (12 proof) Serve in: Coffee Mug |
Milk 'n' Cookies recipe Combine ingredients in a collins glass. Fill with milk. 3% (6 proof) Serve in: Collins Glass | Mistletoe recipe 3/4 oz creme de almond 3/4 oz creme de cacao 1/2 oz swiss chocolate almond liqueur 1/4 oz grenadine syrup half-and-half Coca-Cola® Combine creme de almond, white creme de cacao, swiss mocha cream and grenadine in an ice-filled highball glass. Fill with half-and-half, and top with coca-cola. Garnish with filbert nuts or cherries. Serve in: Highball Glass |
Purple Orchid recipe Put everything into the blender. Blend until smooth. Pour and enjoy! 9% (18 proof) Serve in: Parfait Glass | Raspberry Cheesecake recipe 1 oz white creme de cacao 1 oz black raspberry liqueur 1 tbsp cream cheese 2 scoops vanilla ice cream 1/2 cup crushed ice Blend ingredients until smooth. Pour into a parfait glass, and serve. 2% (4 proof) Serve in: Parfait Glass |
Trogg's Nog recipe Pour liquor over ice, fill with eggnog, and stir. 6% (12 proof) Serve in: Highball Glass | Winter Breeze recipe Pour liquors into a beer mug, and fill with milk. Stir, and serve. Serve in: Beer Mug |
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Popular drink recipes in this category...
1. Banana Cream
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