Sunday Brunch

Chocolate cocktails recipe

Bathe in the glory of chocolate with these luxurious cocktails from Sunday Brunch drinks expert Rebecca Seal


Makes 1 of each

Ingredients

For the chilli-spiced hot chocolate

  • 250ml milk (or you could use almond milk)
  • Tiny pinch of chilli flakes
  • 2 cloves
  • ½ cinnamon stick
  • 3cm vanilla pod, seeds scraped out
  • 2 tsp sugar
  • 2 tsp cocoa
  • 1 tbsp single cream
  • 25ml Sailor Jerry spiced rum


For the chocolate sazerac

  • Dash of absinthe
  • 25ml cognac
  • 25ml bourbon
  • 5ml sugar syrup/gomme
  • 2-3 dashes Aztec chocolate bitters


For the chocolate hard shake

  • 3 scoops good-quality chocolate ice cream
  • 100ml ice cold milk
  • 1 tsp smooth peanut butter (optional)
  • 40ml dark rum (I used Santa Teresa)

Method

Chilli-spiced hot chocolate

  1. Infuse the milk, chilli, cloves, cinnamon and vanilla seeds together in a pan over a low heat.

  2. Separately, whisk the sugar, cocoa and a little cold milk together to form a paste, then add to the pan and whisk together.

  3. Add the cream, warm gently and finally add the spiced rum. Strain into cups to serve.


Chocolate sazerac

  1. First chill the serving glasses in the freezer.

  2. Pour the absinthe into the chilled serving glass. Swill it around the inside so it's all coated, then pour out the excess.

  3. Stir the other ingredients together with ice in a separate glass. Then strain into the first glass. Serve without ice.


Chocolate hard shake

  1. Blitz the ice cream, milk and peanut butter, if using, together. Pour in the rum and stir to combine.

  2. Pour into tall glasses and serve. If you really wanted you could garnish with chocolate sprinkles or crumbled flake.

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Thursday 28 March 2013
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