Dutch dark cocoa has been a staple in my kitchen pantry for as long as I can remember. Over the years this bitter dark cocoa has become a favourite drink on cold blustery days. On a quest to mix the perfect chocolate gin and tonic for Easter I decided to use dark cocoa and was delighted with the outcome- a delicious tasting Chocolate Gin and Tonic that will absolutely delight any chocolate lover with the bittersweet dark cocoa and the fruity sweet and sour notes of Hibiscus syrup. Suitable as a cocktail or mocktail. The choice is yours!
Ingredients
- 60ml Banks non alcoholic Gin or 45ml Gordons gin
- 6 tsp Dutch Dark Cocoa
- 180ml hot water
- 30ml Hibiscus Simple Syrup
- 120ml Indian tonic water
- Cocoa ice blocks
Directions
- Dissolve dark cocoa into hot water
- Pour 150 ml into a large ice block tray and freeze for 3 hrs
- Leave the remaining 30ml to cool
- Put two large ice blocks to a rocks glass
- Add gin, remaining dark cocoa liquid & hibiscus syrup to the glass
- Top with Indian tonic water