When Cocoa Met Frangelico
December 23rd, 2006 | by Loretta |Innocently enough, Frangelico is bottled in a very monk-like bottle, complete with a thick piece of rope for his outfit.
Frangelico was the first thing I recognized when my brother and I were browsing for liquers. Thanks to many food network episodes of Emeril, I knew offhand what Frangelico was– hazelnut liquer.
And if you look closely, yes, that is Frangelico’s other friend: Mr. Schmirnoff. Triple-distilled vodka.
There is a simple cocktail for those who like hard liquor. Using both ingredients, combine them together in a 1:1 ratio and you have what they like to call a Hazelnut Martini.
I am not a fan. 
However, I did have the brilliant idea of adding Frangelico in to Hot Chocolate. And for the record, I make my hot chocolate from scratch most of the time. In a little saucepan. With a whisk. And low heat.
- Skim milk
- Cocoa powder, unsweetened
- Cocoa mix or honey for sweetening
- Hot water, if needed for diluting intensities
- Frangelico, for the extra hug
I would advise that you keep an eye on the concoction so that the protein in milk does not burn. Also, make sure it’s hot enough before removing from the pan, since we don’t want to boil the solution; a simmer or so should be adequate.
Serve it in a mug. Garnish as desired.
And try not to burn your tongue when drinking.