Step 1

In a large coffee mug, add 2 scoops of vanilla ice cream, Bailey’s Irish cream liqueur and the Fireball cinnamon whiskey. Set aside.

Step 2

In a microwave safe, glass 2 cup measuring cup with a spout, pour in the whole milk and heat on high for 1 minute and 30 seconds (or longer if you desire your hot cocoa to be hotter). Carefully remove it from the microwave and add the contents of your hot cocoa packet to the hot milk. Stir until no lumps remain.

Step 3

Carefully pour the hot cocoa into the large coffee mug with the ice cream and alcohol.

Step 4

Garnish with a full topping of squirt whip cream, 2 sprigs of rosemary for the antlers and 1 maraschino cherry for the nose.