Add all ingredients to a shaker and dry shake. Pour into the Christmas Carol Barrel mug and fill with crushed (pebble) ice. Dust top of drink with coffee & cocoa nib mix (see Drink Notes below). Garnish with a dehydrated orange wheel, and cocktail parasol. (Note: The Swiss Miss® Milk Chocolate Flavor Hot Cocoa Mix can be bought in large containers and is very inexpensive. To make the coffee and cocoa nib dust garnish, use a spice grinder to finely grind two parts cocoa nibs to one part coffee bean.)