![]() ![]() It also makes an excellent addition to a Vietnamese-style iced coffee, made with DIY sweetened condensed milk. This would also work nicely atop homemade ice cream or stirred into a glass of milk, should those who are underage want to try it out! The syrup will hold nicely in the fridge for several weeks, so you can make it in advance if necessary. Mint and lime are classic flavors in a mojito. After about 15 minutes, you can transfer it to a glass jar and chill it the rest of the way in the refrigerator. Once the syrup has begun to thicken, after about 3 minutes, turn off the heat and let it cool. And burned syrup on a pot or stovetop is truly a pain to clean (not to mention terribly unappetizing)! Otherwise the bubbles will rise quickly, overflowing your pot and burning the bottom of the syrup. You want to stir this continuously while it is cooking – particularly before the sugar is fully dissolved, and after it comes to a simmer. This procedure is similar to (but just a bit simpler than) preparing the tangy flavored syrup for our rhubarb mojitos.Ĭombine the sugar, water, and cocoa powder in a small saucepot on medium-high heat. * Percent Daily Values are based on a 2000 calorie diet.Ĭooking By the Numbers… Step One – Prepare the Syrup It will live happily in a small pot on a sunny windowsill or porch with regular waterings. piperita plant is available at most garden stores, particularly in the late spring and early summer months. Even if you aren’t a dark chocolate lover (or perhaps you’re even a loather) you will be surprised by this drink’s robust flavor. The deeper flavor balances beautifully with the brightness of the lime. While the cocoa veers away from the usual mojito flavor profile, the presence of lime allows for a rich cocktail that won’t weigh you down.įor the best results, I recommend using a dark cocoa powder. Paired with the tangy flavor of fresh lime, the result is unbelievably refreshing. In this recipe, we’ve substituted the typical spearmint with the chocolate variety and added a touch of cocoa to our simple syrup. Rather than add minty flavor to chocolate, let’s add a hint of cocoa to our mint – a mint mojito, that is. But why stick with the obvious applications when you can venture into more creative territory? ![]()
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