The original drink was invented on a stormy night in 1943 when a Pan Am flight headed from Ireland to New York was forced to turn back in bad weather. Upon return to Shannon airport, the cook warmed up passengers with whiskey-spiked coffee topped with cream. Cocoa has many notable affinities, and it blends particularly well with coffee in this riff on the classic after-dinner libation. Sipping spiked hot mocha through the cool, lightly-whipped cream is a remarkable sensation. The complementary flavors combine in a drink that doubles as dessert.
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