The best Easter cocktails to put together by Aldi
Crème de Cacao
Ingredients:
25ml Tamova Vodka
500ml water
60g sugar
60g The Pantry Cocoa Powder
Method:
1. In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
2. Stir to dissolve and then add the remaining 250ml cup of water
3. Once cooled, add the Tamova Vodka to the mixture and leave to infuse
4. After the vodka has successfully infused, strain the liquid through a coffee filter to remove any fine particles and pour into a glass of your choice once you are happy with the flavour
Freakshake
Ingredients:
50ml Sea Dog Premium Spiced Rum
150ml Cowbelle Chocolate Fudge Milk
500ml water
60g sugar
60g The Pantry Cocoa Powder
Moser Roth Luxury Dark Chocolate
Memento Triple Chocolate Cookies
Method:
1.In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
2. Stir to dissolve and then add the remaining 250ml cup of water
3. Once cool cooled, add the Old Hopking Spiced Rum to the mixture and leave to infuse
4. Once successfully infused for ten minutes, shake all ingredients in a cocktail shaker with ice
5. Pour into your preferred glass and top with whipped cream, grated Moser Roth Luxury Dark Chocolate and Moment’s Triple Chocolate Cookies
Mochatini
Ingredients:
50ml Tamova Vodka
25ml Dilara Cappuccino Coffee Liqueur
620ml water
3 tsps. Specially Selected Medium Roast Colombian Coffee
60g The Pantry Cocoa Powder
Dash of sugar to taste
Method:
1. In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
2. Stir to dissolve and then add the remaining 250ml cup of water
3. Once cooled, add the Tamova Vodka to the mixture and leave to infuse
4. Add the Dilara Cappuccino Coffee Liqueur, Specially Selected Single Origin Ethiopian Coffee, infused vodka and 120ml water to a cocktail shaker filled with ice, shake hard for 10 seconds and then finely strain into a martini glass and add a dash of sugar to taste
5. Garnish with a sprinkle of The Pantry Cocoa Powder
Cioccolato al Caffè
Ingredients:
50ml Glen Marnoch Highland Single Malt Scotch Whisky
3 tsps. Specially Selected Medium Roast Colombian Coffee
120ml water
Method:
- Mix Specially Selected Single Origin Ethiopian Coffee with hot water and once cooled, pour into ice trays and freeze
Once fully frozen, place a handful of coffee ice cubes into a glass of your choice and pour in the Glen Marnoch Highland Single Malt Scotch Whisky and Chocolate Fudge Milk to make for a deliciously creamy and fresh chocolate delight
Chocolate Grasshopper
Ingredients:
500ml water
25ml Tamova Vodka
25ml Dilara Cappuccino Coffee Liqueur
60g The Pantry Cocoa Powder
3 large scoops of Gianni’s Mint Chocolate Chip Ice Cream
150ml Cowbelle Chocolate Fudge Milk
Memento Triple Chocolate Cookies
Method:
1.In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
2. Stir to dissolve and then add the remaining 250ml cup of water
3. Once cooled, add the Tamova Vodka to the mixture and leave to infuse
4. Once successfully infused for ten minutes, place all ingredients in a blender and blend until smooth
5. Pour into a tall glass and garnish with crushed Moment’s Triple Chocolate Cookies and The Pantry Cocoa Powder
