This spiked cocoa tea or spiked hot chocolate is the perfect drink to warm you up on a cold night. Experience the rich taste of the Trinitario cocoa bean along with the complex flavors of Angostura Aromatic & Cocoa Bitters. A pinch of salt is key in this recipe to really bring out the different flavors in our spiked cocoa tea. My secret to getting that rich, creamy mouthfeel that you get from using full cream milk is a cornstarch slurry. That addition really thickens up our beverage, giving it that creamy, silky and chocolatey finish without having to worry about the side effects of consuming milk.
The spike of choice in this cocoa tea is the Angostura 1919 rum which has vanilla notes and makes it the perfect pairing for our drink. This beverage is like a warm hug on a cold day.
Spiked Cocoa Tea
Ingredients
- 1/2 cup grated chocolate
- 1 cup coconut milk
- cornstarch slurry: mix 1tsp cornstarch + 2 tsp water
- 1 cup water
- 1/4 tsp salt
- 3 tbsp sugar
- 1/3 tsp grated tonkabean
- 3-4 dashes Angostura Aromatic Bitters
- 3-4 dashes Angostura Cocoa Bitters
Method
- Bring grated chocolate, coconut milk and water to a gentle simmer.
- Add salt, sugar, cornstarch slurry and grated tonkabean to the pot then continue to simmer for 4 to 5 minutes.
- Add Angostura Aromatic & Cocoa Bitters to finish.
- Serve 3 parts cocoa tea to 1 part rum. Enjoy!
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