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- 12 c. brewed dark chocolate coffee (about 5 oz. of blend brewed)
- I actually used Folger’s Caramel Drizzle coffee.
- 4 oz. melted dark chocolate
- I used Ghirardelli 60% Cacao Bittersweet Chocolate.
- 2 lbs. golden brown sugar
- 1 c. water
- 2 cinnamon sticks
- a few dashes of grated nutmeg
- 1 liter bourbon
View Full Recipe at Eliots Eats
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