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Haunted mama cocktail

A spicy oat milk hot cocoa dusted with raspberry and coconut sugar.



Raspberry/Coconut Sugar

  • 3 freeze dried raspberries
  • 1 cup coconut sugar

Cocoa Mix

  • 1 litre oat milk
  • 250 ml white sugar
  • 250 ml cocoa powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon dried epazote
  • 1 teaspoon pink peppercorn
  • 1 cascabel chili

Haunted Mama Cocktail

  • 0.75 oz tequila
  • 0.25 oz mezcal
  • 4 oz spicy cocoa mix


Raspberry/Coconut Sugar 

  1. Combine raspberries and coconut sugar in a blender. Blitz on high until the powder has the consistency of superfine sugar. 
  2. Set aside for garnish. 

Cocoa Mix

  1. Combine ingredients in a saucepan. Turn to medium heat.
  2. Heat until cocoa and sugar are dissolved and the drink reaches serving temperature (around 70° C)
  3. Serve immediately or, remove or from heat and let cool. Cocoa stores are in the fridge for up to a week.

Haunted Mama Cocktail 

  1. Heat  cocoa mix up to serving temperature (around 70° C)
  2. Add tequila, mezcal to coca mix. Give a light stir.
  3. Top with a sprinkle of raspberry and coconut sugar dust. Enjoy! 

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