Black Russian Hot Chocolate

Yield - 2 Servings

• 1 3/4 cups milk or half and half cream
• 3 1/2 Purdys' Dark Chocolate bars (175g)
• 2 oz Kahlua liqueur
• 1 oz vodka

1. Heat milk or cream and tea gently on medium heat, but do not boil.
2. Cut chocolate bars into small squares and whisk into heated mixture until completely melted.
3. Stir in Kahlua and vodka.
4. Garnish with chocolate curls.