 | Dulce de Coco1 drink Leanne Strickler and Tracy Miller; Photo by Aditya Patil |
| • | 2 oz. Leblon Cachaça |
| • | 1 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1 oz. lime juice |
| • | 1 oz. cinnamon cocoa mate syrup |
| • | 2 bar spoons sweetened condensed milk |
| • | Dash ground cinnamon and 2 dark chocolate covered cocoa nibs (for garnish) |
| Method: | |
| 1. | Combine all ingredients and shake vigorously to combine. Strain into a chilled coup, and garnish with cinnamon and cocoa nibs. |
| Cinnamon cocoa mate syrup: | |
| • | 1 cup water |
| • | 1 cup sugar |
| • | 5 cocoa yerba mate tea bags |
| • | 3 whole cinnamon sticks |
| Method: | |
| 1. | Combine all ingredients and bring to boil on high heat. Reduce to medium low heat and simmer for 10 minutes. Cool, strain, store in the refrigerator. Will last one month refrigerated. |