1 oz. plus 1 tsp. raspberry liqueur (Chambord's nice)
1 oz. white crème de cacao
8 oz. hot chocolate
Whipped cream
1 fresh raspberry (optional)
Preparation:
Pour raspberry liqueur and white crème de cacao in a cappuccino mug.
Add hot chocolate and stir.
Top with a dollop of whipped cream.
Drizzle teaspoon of Chambord on top of the whipped cream.
Top with a fresh raspberry.
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