Menthe Chocolate
| Ingredients | |
|---|---|
| 0.5 oz. | Giffard Menthe Pastille Liqueur |
| 0.5 oz. | Giffard Vanille de Madagascar Liqueur |
| 0.25 oz. | Giffard Orgeat |
| 2 tablespoons | Unsweetened Cocoa Powder |
| 1 cup | Whole Milk or Unsweetened nut milk |
| 1 pinch | Kosher Salt |
| Method |
|---|
| Heat milk and orgeat in a heavy-bottomed saucepan on the stove at medium heat. |
| Whisk in the cocoa and salt when the milk just begins to steam. |
| Take the pan off the heat and whisk in the Menthe Pastille and Vanille de Madagascar. |
| Pour into a heatproof mug and garnish with a candy cane and a dusting of nutmeg. |
| Garnish |
|---|
| Candy Cane |
| Grated Nutmeg |
| Equipment |
|---|
| Mug |