Mexican Hot Chocolate.
It’s called Ibarra chocolate. It comes in blocks, and you need to chop/shave the chocolate. I add a few tablespoons of the chocolate to whole milk, then steam it on the cappuccino maker (if you don’t have a cap maker at home, use a blender). It’s so lovely and rich.
Another one for hot chocolate…
But it’s best with a blob of fluffernutter instead of marshmellows, because it melts faster. Also a tiny pinch of cinnamon in it is good too, but too much will ruin it.
With Rumplemintz as the liquor, I have heard this called a dirty girl scout. Presumably due to a taste reminiscent of Thin Mint Girl Scout cookies.
There was also a drink I’ve had called a Tilton Hydraulic Pancake, involving coffee, maple syrup, Bailey’s and Kahlua that was pretty good.
Fresh blood of a 100 virgins.
mmmmmm.
98.6 degrees of yummy.
Hot chocolate (I’m cheap and lazy and prefer Swiss Miss over all that chopped/shaved chocolate nonsense) with Aftershock (cinnamon liquor) in it. Can’t beat it with a stick, baby!
Good old-style Irish Coffee.
(not made with Bailey’s, that’s the easy way 
)
2 cubes of sugar
about 6-8 oz of coffee
1 shot whiskey
(note: DO NOT use scotch. Just trust me)
a good size dollop of freshly whipped cream
(I like to whip mine with a wee bit of ammaretto)
Good whipped cream should drift down through the glass like the bubbles in Guinness.