Bounty Cocktail
Ingredients
- 3tsp Drinking Chocolate
- 250ml Milk
- 30ml Coconut Rum
- 45g Shredded Coconut (for serving)
- Maple Syrup (for serving)
Method
1
Place shredded coconut in a large skillet or pan.
2
Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown (if coconut is sweetened it tends to brown faster). Once browned set aside to cool.
3
In a small sized saucepan pour in the milk.
4
Add the drinking chocolate and coconut rum and stir over medium heat until heated through and dissolved (about 2-3 minutes).
5
Dip the top of the mug or glass in to the maple syrup so the edge is coated and then dip in to the toasted coconut.
6
Pour in to mug and serve immediately.
Time Needed
- 02 mins
Prep - 01 min
Cook
Difficulty & Yield
- easy
- Serves
1
Drinking Chocolate 2kg
Indulge in the smooth and creamy texture of Edlyn’s Drinking Chocolate. This real chocolate taste is ideal as a cold iced chocolate during summer or as a warm, full flavoured hot chocolate during winter.