Our interpretation of the iconic mint and chocolate combination. Bringing together our wild handpicked mountain mint with pure artisan grown Colombian cocoa drops, we have created a full bodied and sophisticated mocktail using just 4 ingredients, which can be enjoyed at any time of day (including afternoon tea time at 4pm).
Recipe for 5-6 glasses
12g Nazani Tea mountain mint tea
4 tsp agave syrup (sweeten to your liking)
4 tsp Nielsen-Massey vanilla bean paste
45g Hasslacher's 100% Cacao drops
1L spring water
1 handful of fresh mint (optional)
Place the mountain mint tea, agave syrup, vanilla bean paste and cacao drops (and fresh mint) into a teapot (with a strainer), cafetiere, or boiling pot.
Boil the water and pour into the teapot, cafetiere, or boiling pot. Mix/whisk the ingredients until the chocolate drops have fully melted.
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 mixture has cooled down naturally and no ice has been added in the process.
Stir the mix, as it will have separated whilst cooling down. To create your mocktail, strain 150ml 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.