Santa’s Eggnog

INGREDIENTS

  • 2 oz. of Kahlúa coffee liqueur
  • 12 mint leaves
  • 1 ½ oz. of liquor Ponche Crema (Coquito, Sabajon, Baileys, Irish Cream, Eggnog, Ponche, Rompope, etc.)
  • Edible Christmas canes to decorate

DIRECTION

  1. Mix the Kahlúa coffee liqueur with the 12 mint leaves.
  2. Warm up the mixture for 3 or 4 minutes and let it rest until it cools so that the Kahlúa absorbs the flavor of the mint.
  3. In a short glass with ice on the rocks, add the Ponche Crema (Coquito, Sabajon, Baileys, Irish Cream, Eggnog, Ponche, Rompope, etc.) and then add the Kahlúa mint syrup previously prepared.
  4. Decorate with edible Christmas canes.