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Chocolate-Tini

Updated February 23, 2016
(1 Votes)

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Cookbook

Living Raw Food

Published by William Morrow

This image courtesy of Joseph DeLeo

Chocolate and sake--I never would have expected these flavors to work so well together. This decadent drink is dessert in itself. One of my best friends is known around the restaurant for his record-setting consumption of Chocolate-Tinis. One night, he drank sixteen of these cocktails. Yes, sixteen. And he weighs less than I do, and still got up for work the next morning, looking as fabulous as he always does. This cocktail uses vanilla cream and chocolate sauce, both of which you would have to make ahead of time.

CostModerate

Moderate

Total Timehalf-day

OccasionCocktail Party, Cooking for a date

Recipe Coursebeverage

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, low cholesterol, peanut free, raw, soy free, vegan, vegetarian

Equipmentblender

Moodromantic

Taste and Texturechocolatey, creamy, nutty, sweet, winey

Type of Dishalcoholic beverage, beverage

Ingredients

  • 3 tablespoons Vanilla Cream (below)
  • 3 cups sake
  • 1 cup fresh coconut water
  • 1¼ cups chocolate sauce
  • 3 tablespoons agave nectar
  • Mint sprigs, for garnish
  • 1 cup cashews, soaked 4 hours or more
  • 1 cup young coconut meat
  • ½ cup filtered water
  • ½ cup agave nectar
  • 2 tablespoons vanilla extract
  • Seeds of ½ vanilla bean, or 2 additional teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • ½ cup coconut butter/oil, warmed to liquefy

Instructions

For the Chocolate-Tini:

Make sure the vanilla cream is at room temperature, so that it will blend well with the remaining ingredients.

In a pitcher or other container, add the vanilla cream to the sake, coconut water, 1 cup of the chocolate sauce, and the agave nectar and mix or shake well to thoroughly combine.

Shake the liquid over ice in a martini shaker and strain into martini glasses.

Garnish with a swirl of the remaining ¼ cup chocolate sauce (this is easiest to do if you put it in a squeeze bottle, or you can drizzle it from a spoon). Float a mint sprig in each glass.

For the vanilla cream:

In a high-speed blender, blend all the ingredients except the coconut butter/oil until completely smooth. With the blender running at low speed, slowly pour in the coconut butter/oil. Continue blending until thoroughly incorporated.

Transfer the vanilla cream to a separate container and refrigerate to chill and set.

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