Spiced Cocoa | The Cocktail Project
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Next Recipe, Laphroaig® Land and Sea | The Cocktail Project
Laphroaig® Land and Sea


  • 2 parts Basil Hayden's® Kentucky Straight Bourbon Whiskey
  • 1/4 part Nocello® Walnut Liqueur
  • 2 parts Spicy Hot Cocoa
  • Garnish with 2 Red Chili Pepper
  • 1/2 tablespoon Unsweetened Cocoa Powder
  • 1/2 tablespoon Sugar
  • Pinch of Salt
  • Pinch of Cayenne Pepper


Pre-heat a mug by filling it with hot water. After 30 seconds, discard the hot water. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.
*Spicy Hot Cocoa
Mix together cocoa powder, sugar, salt and cayenne pepper. Add hot water and stir until dissolved.

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