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Haunted mama cocktail
A spicy oat milk hot cocoa dusted with raspberry and coconut sugar.
YIELDS
1
Ingredients
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
Directions
Raspberry/Coconut Sugar
- Combine raspberries and coconut sugar in a blender. Blitz on high until the powder has the consistency of superfine sugar.
- Set aside for garnish.
Cocoa Mix
- Combine ingredients in a saucepan. Turn to medium heat.
- Heat until cocoa and sugar are dissolved and the drink reaches serving temperature (around 70° C)
- Serve immediately or, remove or from heat and let cool. Cocoa stores are in the fridge for up to a week.
Haunted Mama Cocktail
- Heat cocoa mix up to serving temperature (around 70° C)
- Add tequila, mezcal to coca mix. Give a light stir.
- Top with a sprinkle of raspberry and coconut sugar dust. Enjoy!
