Canadian Cocoa

Ingredients

• 0.75 oz Canadian Whisky
• 0.75 oz Dark Rum
• 0.5 oz Crème de Cacao Brun Liqueur
• 5 oz Milk
• 0.67 oz Maple Syrup

Instructions

1. Heat the milk slowly in a small saucepan until it begins to simmer.
2. Once the milk is simmering, add the Canadian whisky, dark rum, dark creme de cacao, and maple syrup.
3. Stir the mixture gently to ensure the syrup is fully dissolved and the ingredients are well combined.
4. Carefully pour the hot mixture into a heat-proof glass.