Ube Hot Chocolate

Ingredients

Chocolate Base:

• 800 ml water
• 64 ml Offley Tawny Port
• 36 g cane sugar
• 257 g semi-sweet chocolate buttons
• 18 g cacao powder
• 1 tsp salt
• 214 g cold brew

Ube Foam:

• 2 oz Malibu
• 6 drops ube tincture
• 2 oz rich syrup
• 6 oz water
• 4 oz egg whites

Directions

For the Chocolate Base:

1. Simmer water, add sugar, add chocolate + cacao, hand blend.
2. Add remaining liquid, combine and cook on low until all solids are dissolved.
3. Serve immediately.

For the Ube Foam:

1. Add to a whipped cream canister and charge with 2 No2 cartridges.