Easter chocolate cocktail
Every time of year deserves a cocktail. For Easter it had to be a
chocolate one! My rum Easter chocolate cocktail is pretty strong and can
be served as a pudding too.
Servings 2 people
- 60 ml of dark rum
- 60 ml of coconut flavoured Caribbean white rum
- 60 ml of single cream
- 2 ice cubes
- 2 tablespoon of dark rum to float 1 tablespoon per cocktail
- Half a teaspoon of cocoa powder
- Chantilly cream Optional
- Milk chocolate grated/shaved as decoration Optional
Add the white rum, dark rum, cream and ice to the cocktail shaker and shake well. (I always start dancing while doing this).
Pour the drink into the glasses.
Add 1 tablespoon of dark rum on top. It should float on top. Don't worry if it doesn't - it will still taste delicious.
Sprinkle the cocoa powder on top.
Note - to make this more of a pudding, don't add the cocoa powder but add the Chantilly cream on top. Sprinkle with the cocoa powder or decorate with some chocolate shavings.