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We all enjoy a digestif from time to time, and Brazilian or Irish coffee is often the drink of predilection on such occasions. How about a Bailey's coffee? All great choices, but for something completely different, try a Chococolada, a dessert and digestif in the same glass…

Ingredients:

• 1 part Roncoco (or Captain Morgan’s Parrot Bay rum)
• 4 parts pineapple juice
• 1/2 part milk
• 1/2 part cream
• 1/4 part chocolate syrup
• Ice
• Zombie glass

Garnish

• 200 g chocolate melted in double boiler
• 150 ml tiny dices of pineapple
• 150 g chocolate shavings
• 3 cookie sheets stored in freezer minimum 1 hour

Preparation:

1. In blender, mix coconut rum, pineapple juice, milk, cream, chocolate syrup and ice.
2. Pour into zombie glass, add chocolate shavings and pineapple dices to taste.
3. The next step unfolds quickly: Use a thin spatula to spread melted chocolate in strips of 25 cm by 10 cm on cookie sheets freshly removed from the freezer. As soon as the chocolate congeals, seize a chocolate strip and wrap it around the rim of the glass to form a hat-like topping.

Comments:

You’ll have fun spooning the chocolate before enjoying your drink!

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