This recipe works for: Beverage
Serving Size: 1
½ teaspoon coconut nectar (or honey)
1 tablespoon shaved bittersweet chocolate
4 Bordeaux maraschino cherries, stems removed
1.5 ounces chocolate liqueur
1.5 ounces white crème de cacao
0.5 ounce vanilla vodka
2 ounces barista-style plant-based milk (or half-n-half), well chilled
1 large ice cube
1 tablespoon shaved bittersweet chocolate
4 Bordeaux maraschino cherries, stems removed
1.5 ounces chocolate liqueur
1.5 ounces white crème de cacao
0.5 ounce vanilla vodka
2 ounces barista-style plant-based milk (or half-n-half), well chilled
1 large ice cube
1. Rub the rim of a martini glass with coconut nectar. Dip the rim in shaved chocolate to fully coat.*
2. Puree all remaining ingredients in a blender on high speed for about 20 seconds.
3. Strain into the martini glass and serve.
*Alternatively, skip the coconut nectar and simply sprinkle the martini with the shaved chocolate.
Recipe Source: Jackie Newgent