If you have a milk frother at home, take a stab at this simple cocktail recipe — or pop into Cook Hall to enjoy a mug without the hassle.
5 tablespoons of chocolate syrup
1 cup of milk
Shot of RumChata
Steamed milk foam
Warm and blend chocolate syrup and milk using a hot steam frother. Add shot of RumChata to cocktail shaker and shake. Pour into mug and top it off with steamed milk foam and a dusting of nutmeg and cinnamon.
Cook Hall at the W Hotel, 2440 Victory Park Lane