Chocolate Chai Martini

The most decadent after dinner holiday drink, with a warm and spicy twist! We are thrilled to partner with the Bar Bank to bring you this festive martini featuring our single origin Ecuador cacao and infused with warm and spicy chai tea. For a booze-free version, omit the cognac and serve hot in your favorite mug.

CHOCOLATE CHAI MARTINI

Makes 2 cocktails

INGREDIENTS

6 ounces coconut milk

1 organic chai tea bag

2 Tbsp Maya Moon single origin Ecuador cacao

1 oz honey vanilla simple syrup (recipe below)

2 oz cognac

TO MAKE

Heat coconut milk in a small saucepan until just starting to froth around the edges. Remove from heat, and steep chai tea bag in hot milk for 5 minutes, then squeeze out and remove bag. Whisk or blend in Maya Moon Co. cacao until creamy, then cool to room temperature.

Shake all ingredients with ice and strain into two martini glasses. Garnish each with freshly grated nutmeg and a chaga chai truffle.

Honey Vanilla Simple Syrup

1 cup honey

1 cup filtered water

1 vanilla bean, split open

Bring water to boil on the stove in a small saucepan, then remove from heat and whisk in honey until fully combined. Scrape vanilla bean seeds into mixture, and add pod as well until syrup cools. Remove pod, and refrigerate until ready to use.

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Check out the Bar Bank for a custom artisan cocktail tasting or mixology class. They’ll bring their handcrafted libations made with deluxe ingredients sourced from around the world direct to you in Los Angeles or San Diego. They also offer gorgeous handcrafted cocktail kits to class up your holiday date night or happy hour.