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Warm chocolate porter (serves 4).

For the warm chocolate porter:
4 ounces freshly brewed espresso
1/2 sprig rosemary
5 whole cloves
2 ounces creme de cacao
2 ounces vanilla-flavored vodka
3 tablespoons Demerara sugar
16 ounces porter
4 ounces chocolate syrup

For the garnish:
4 metal condiment picks threaded with 3 Whoppers[R] each

For the warm chocolate porter: Pour espresso info small copper pot. Tie rosemary and cloves in cheesecloth and steep in espresso for 10 minutes. Remove. Add creme de cacao, vodka and sugar to espresso. Stir to combine. Add porter and syrup. Slowly heat for 20 minutes, stirring frequently. Do not simmer or boil. Pour into four mugs. Garnish with Whoppers[R].

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Title Annotation:21st Century Cocktales
Publication:Art Culinaire
Article Type:Brief article
Date:Sep 22, 2011
Words:111
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