Description
A recipe as sweet as your love.
Ingredients
Scale
For the cocktail:
- 3 oz full fat coconut milk
- 1.5 oz white chocolate syrup (see below)
- 1.5 oz tequila
- 1 oz tart cherry juice
- Ginger bitters
- Mug for glassware
- Milk chocolate curls for garnish
For the white chocolate syrup:
- 480 grams 35% white chocolate discs (we used Mon Aimee)
- 270 grams full fat oat milk or coconut milk
- 35 grams white sugar
Instructions
For the cocktail:
- Add coconut milk, white chocolate syrup and tart cherry juice to a saucepan and bring up to a low simmer over medium-low heat.
- Remove from heat and pour into your favorite mug, then add your tequila and a few dashes of ginger bitters (to taste), then stir to combine.
For the white chocolate syrup:
- Add all ingredients until a medium saucepan and cook over low heat until the sugar is completely dissolved and the chocolate has melted.
- Stir constantly to ensure your syrup doesn’t burn and keep a close eye on your temperature.
- Transfer to a container while the syrup is still hot, scraping the side of your saucepan with a rubber spatula.
- Allow to cool and store refrigerated for up to a month.