Tijuana Tippler

• 4 squares (4 ounces) unsweetened chocolate
• 4 cups light cream
• 2 1/2 cups brandy
• 2 cups strong coffee
• 1 1/4 cups sugar
• 1 teaspoon vanilla

1. In a large saucepan combine chocolate, grated, 4 cups light cream, brandy, the coffee, the sugar, and the vanilla.
2. Bring the mixture to a simmer over low heat, stirring, until the chocolate is melted and the mixture is hot and well combined.
3. Fold in 1 the heavy cream, lightly whipped, and divide the mixture among ten 10-ounce heat-proof mugs, rinsed with boiling water.

squares, light cream, brandy, coffee, sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/tijuana-tippler-200939 (may not work)