Mexican Chocolate Mock-tini
Sweet and satisfying, this mocktail could easily replace dessert. Mexican chocolate has hints of cinnamon; here, cocoa powder is paired with cinnamon and almond milk.
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
Makes four drinks.
Tip: Almond milk can be found in the beverage aisle of your market along with soy and rice milks. Use high-quality unsweetened dark cocoa powder for the best flavor.
1/2 cup sugar
2 level tbs. natural cocoa powder
1/4 tsp. ground cinnamon
1 cup water
2 cups almond milk
In a small bowl, stir the sugar and cocoa powder together until well combined. Remove two tablespoons of the mixture and pour it onto a small plate; reserve. Put the remaining sugar mixture, cinnamon and water in a small saucepan; bring to a simmer over medium-high heat and cook, whisking occasionally, until sugar is completely dissolved. Remove from heat and cool to room temperature.
Make a cut in the lemon wedge; run the cut lemon around the edges of four martini glasses and dredge the wet rims through the sugar to coat. Pour half the cooled syrup into a cocktail shaker. Add one cup ice cubes and one cup almond milk; shake vigorously until well chilled; strain evenly into two glasses. Repeat with the remaining syrup and almond milk. Serve immediately.
Mix together a basic sugar cookie dough with a chocolate-dough variation to create a cookie that blends both flavors.
Dress up a basic chocolate cookie dough recipe for the holidays by adding candied orange.
Personalize your wedding treats with chocolate “wax” seals. Wax stamps can be found at craft stores and online.