Our alcoholic interpretation of the iconic mint and chocolate combination. Bringing together our wild handpicked mountain mint with a creamy chocolate alcohol base, we have created a full bodied and sophisticated cocktail.
Recipe for 4-5 glasses
Chocolate Mint Desire
200-250ml Chocolate Cream Rum Liqueur
4 tsp Nielsen-Massey vanilla bean paste
1L Spring water
1 handful of fresh mint (optional)
Place the mountain mint into a teapot (with a strainer), cafetiere, or boiling pot.
Boil the water and pour into the teapot, cafetiere, or boiling pot.
Cover the teapot, cafetiere, or boiling pot and leave to infuse for as long as possible. Overnight infusions of 7-10 hours are encouraged but not necessary, as long as the brew has cooled down naturally and no ice has been added in the process.
To create your mocktail, strain 150ml, add 1 teaspoon of vanilla bean paste and 50ml of chocolate cream rum liqueur and using a cocktail shaker, shake with a couple of ice cubes and a couple of bruised mint leaves until foamy.
Enjoy in a cocktail/martini glass on ice garnished with a mint leaf.