Choctails? Yes, please!
In celebration of National Chocolate Week (fast approaching on 8 - 14 October), indulge in these decadant drinks from Paulo Brammer, chief mixologist at The Botanist on Sloane Square.
Nutty Divine
Ingredients
35ml Myers rum
10ml noisette syrup
10ml dark cacao
25g Dark liquid Chocolat
160ml milk
To garnish:
Whipping cream and almond flakes
Method
1. Steam the milk with the liquid chocolat
2. Add all other ingredients and stir
3. Whip the cream then spoon onto the top of the hot chocolate and sprinkle with almonds
Chocolate Orange Melt
Ingredients
20ml Cointreau
15ml Cacao White
1 dash orange bitters
25g Dark Liquid Chocolat
160ml milk
To garnish:
Cream float with orange zest sprinkles
Method
1. Steam the milk with the chocolat
2. Add all other ingredients
3. Spoon thick cream on top of the chocolate then sprinkle a little orange zest
www.thebotanistonsloanesquare.com
Nutty Divine
Ingredients35ml Myers rum
10ml noisette syrup
10ml dark cacao
25g Dark liquid Chocolat
160ml milk
To garnish:
Whipping cream and almond flakes
Method
1. Steam the milk with the liquid chocolat
2. Add all other ingredients and stir
3. Whip the cream then spoon onto the top of the hot chocolate and sprinkle with almonds
Chocolate Orange Melt
Ingredients20ml Cointreau
15ml Cacao White
1 dash orange bitters
25g Dark Liquid Chocolat
160ml milk
To garnish:
Cream float with orange zest sprinkles
Method
1. Steam the milk with the chocolat
2. Add all other ingredients
3. Spoon thick cream on top of the chocolate then sprinkle a little orange zest
www.thebotanistonsloanesquare.com