Cold Brew Cocoa Liqueur

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COLD BREW COCOA LIQUEUR

Cold Brew Cocoa Daiquiri

Method: Shaker

Ingredients:

2 oz. Verolís Cacao Cold Brew
1 oz. white rum
3/4 oz. lemon juice
1 oz. sugar sirup or agave nectar

Preparation: Pour all the ingredients and plenty ice into a shaker and shake well. Serve into a Coupe glass. Express the oil of a lemon peel over the glass, then drop in.

Cold Brew Cocoa Russian Bear

Method: Shaker

Ingredients:

2 oz. Verolís Cacao Cold Brew
1 oz. Vodka
1 oz. Dairy Cream

Preparation: Pour all the ingredients and plenty ice into a shaker and shake well. Serve into a frozen Coupe glass.

Cold Brew Cocoa Alexander

Method: Shaker

Ingredients:

2 oz. Verolís Cacao Cold Brew
1 oz. Cognac or Dark Aged Rum
1 oz. Dairy Cream

Preparation: Pour all the ingredients and plenty ice into a shaker and shake well. Serve into a frozen Coupe glass and garnish with grated nutmeg.

Verolis® Xmas Cocoa Punch

Quantity: 1 bottle of 750 ml approx.
Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min

INGREDIENTS

1 Cup of evaporated milk or unsweetened condensed milk
1 y ¼ Cup of condensed milk
3 egg yolks
1 y ½ little spoons of vanilla
1 Cup (8 ounces) of Cold Brew Cocoa Liqueur Verolís ®

PROCESS

Mix very well in a bowl the evaporated milk, the condensed milk, and the egg yolks. Use a strainer to eliminate any parts of the egg yolks not completely dissolved.
Add the vanilla.
Cook the mix in a bain-marie for 20 minutes, then shake and let the mix cool down to stop the cooking process.
Add the Verolís ® Cold Brew Cocoa Liqueur and mix again, then pour into a glass bottle and let the final product stay into the fridge for at least 30-60 minutes before serving.

Cold Brew Cocoa Liqueur