With Easter chocolate steadily making its way back onto shelves, look no further than supermarket Aldi for a more adult twist on the seasonal holiday. From the new Toasted Almond cocktail, perfect for after dinner sipping, to the Mocatini, a chocolatey twist on one of the nation’s favourite cocktail recipes, there’s sure to be a Choc Tail for everyone this Spring!
Crème de Cacao
Ingredients:
25ml Tamova Vodka
500ml water
60g sugar
60g The Pantry Cocoa Powder
Method:
- In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
- Stir to dissolve and then add the remaining 250ml cup of water
- Once cooled, add the Tamova Vodka to the mixture and leave to infuse
- After the vodka has successfully infused, strain the liquid through a coffee filter to remove any fine particles and pour into a glass of your choice once you are happy with the flavour
Freakshake
Ingredients:
50ml Sea Dog Premium Spiced Rum
150ml Cowbelle Chocolate Fudge Milk
500ml water
60g sugar
60g The Pantry Cocoa Powder
Moser Roth Luxury Dark Chocolate
Memento Triple Chocolate Cookies
Method:
- In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
- Stir to dissolve and then add the remaining 250ml cup of water
- Once cool cooled, add the Old Hopking Spiced Rum to the mixture and leave to infuse
- Once successfully infused for ten minues, shake all ingredients in a cocktail shaker with ice
- Pour into your preferred glass and top with whipped cream, grated Moser Roth Luxury Dark Chocolate and Moment’s Triple Chocolate Cookies
Mochatini
Ingredients:
50ml Tamova Vodka
25ml Dilara Cappuccino Coffee Liqueur
620ml water
3 tsps. Specially Selected Medium Roast Colombian Coffee
60g The Pantry Cocoa Powder
Dash of sugar to taste
Method:
- In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
- Stir to dissolve and then add the remaining 250ml cup of water
- Once cooled, add the Tamova Vodka to the mixture and leave to infuse
- Add the Dilara Cappuccino Coffee Liqueur, Specially Selected Single Origin Ethiopian Coffee, infused vodka and 120ml water to a cocktail shaker filled with ice, shake hard for 10 seconds and then finely strain into a martini glass and add a dash of sugar to taste
- Garnish with a sprinkle of The Pantry Cocoa Powder
Cioccolato al Caffè
Ingredients:
50ml Glen Marnoch Highland Single Malt Scotch Whisky
3 tsps. Specially Selected Medium Roast Colombian Coffee
120ml water
Method:
- Mix Specially Selected Single Origin Ethiopian Coffee with hot water and once cooled, pour into ice trays and freeze
- Once fully frozen, place a handful of coffee ice cubes into a glass of your choice and pour in the Glen Marnoch Highland Single Malt Scotch Whisky and Chocolate Fudge Milk to make for a deliciously creamy and fresh chocolate delight
Chocolate Grasshopper
Ingredients:
500ml water
25ml Tamova Vodka
25ml Dilara Cappuccino Coffee Liqueur
60g The Pantry Cocoa Powder
3 large scoops of Gianni’s Mint Chocolate Chip Ice Cream
150ml Cowbelle Chocolate Fudge Milk
Memento Triple Chocolate Cookies
Method:
- In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
- Stir to dissolve and then add the remaining 250ml cup of water
- Once cooled, add the Tamova Vodka to the mixture and leave to infuse
- Once successfully infused for ten minutes, place all ingredients in a blender and blend until smooth
- Pour into a tall glass and garnish with crushed Moment’s Triple Chocolate Cookies and The Pantry Cocoa Powder
Toasted Almond
Ingredients:
25ml Bellucci Amaretto
25ml Dilara Cappuccino Coffee Liqueur
50ml Single Cream
50ml Ballycastle Irish Cream liqueur
Method:
- Mix all three ingredients into a cocktail shaker and shake to combine
- Pour into any glass of your choice and serve with ice
