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CHICAGO TIMES RECIPE

  • 1/2 oz. Amaretto di Saronno

  • 1/2 oz. Tuaca

  • 1/2 oz. Bailey’s Irish Cream

  • 1/2 fill with hot coffee

  • 1/2 fill with hot cocoa

  • Whipped cream garnish topped with 1/2 oz. Frangelico

  • 1 sprinkle of powdered cocoa



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