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Boy Scout
 Behind the Bar
Souris, Vartan Ho #4
Need
1 envelope of cocoa mix
1 oz. creme de menthe coffee-flavoring syrup (non-alcoholic)
Ice
Whipped cream
2 Andes mints, crushed
Do
Prepare cocoa according to package instructions. Chill in refrigerator
(very important). Combine chilled cocoa with ice in blender. Blend well
until smooth, then pour into two Irish coffee glasses. Top with whipped
cream. Sprinkle crushed mints on top.
Bartender's Note
You'll always be prepared for a refreshing, kid-friendly drink with this recipe. To make a Boy Scout Leader, substitute alcoholic creme de
menthe for the coffee-flavoring syrup and add kahlua to taste before
blending.
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