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Canadian Cocoa

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3/4 oz. Canadian whisky

3/4 oz. dark rum

1/2 oz. dark crème de cacao

5 oz. milk

2/3 oz. maple syrup

Heat milk in a small saucepan. When simmering, add remaining ingredients. Allow syrup to dissolve, and pour into a heat-proof glass.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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