Cocoa Bliss Mocktail: A Dance of Chocolate and Spice

Allergens

Coconut

Ingredients

• 2 oz Dark Chocolate Infused Coconut Milk (see recipe below) 1 1/2 oz Spanish Espresso, cooled 1/2 tsp Ground Cinnamon 1/4 tsp Ground Nutmeg 1/8 tsp Ground Cardamom 1 pinch of Sea Salt 2 cups Ice Optional: Whipped Coconut Cream and Cocoa Powder for garnish 4. Dark Chocolate Infused Coconut Milk Recipe 2 cups Coconut Milk 4 oz Dark Chocolate, finely chopped
• In a saucepan over medium heat, warm the coconut milk until it begins to steam. Do not boil.
• Add the dark chocolate and whisk continuously until fully melted and combined.
• Remove from heat and let it cool completely. Store in the refrigerator for at least 4 hours or overnight to develop depth of flavor.

Instructions

1. In a cocktail shaker, combine Dark Chocolate Infused Coconut Milk, espresso, cinnamon, nutmeg, cardamom, and sea salt. Fill the shaker with ice and shake vigorously for 20 seconds or until well chilled. Strain into four chilled glasses. Optionally, garnish with a dollop of whipped coconut cream and a dusting of cocoa powder.

Chef’s Insight

The secret to this mocktail lies in the infusion of dark chocolate into coconut milk, creating an unexpected depth of flavor that pairs beautifully with the warm spices.

Notes

For a touch of elegance, serve with a gold-wrapped chocolate on the side.