Give Your Dessert Menu The Dash Of Luxury It Needs!
Knock, knock. Who’s there? Orange. Orange who? Orange you glad ANGOSTURA® orange and cocoa bitters are finally available in South Africa?
Now that ANGOSTURA® cocoa and orange bitters have entered the fray, your dessert menus are about to be elevated to the next level! With these two new ANGOSTURA® bitters flavours in your arsenal, your plain chocolate sauce is just a dash or two away from becoming a luxurious affair!
If you’re unsure where to start with this whole new world of dessert options, ANGOSTURA® has picked two easy and delicious chocolate recipes that are perfect for serving any time. The Café Trinidad, a signature cocktail of ANGOSTURA® cocoa bitters and chocolate sauce reimagined – who knew ice cream could taste so good?
Café Trinidad
Ingredients:
60ml espresso coffee
22ml demerara syrup
2 dashes ANGOSTURA® orange bitters
6 dashes ANGOSTURA® cocoa bitters
Heavy cream (lightly whipped)
Nutmeg and edible flower to garnish
Method:
Add all the ingredients but heavy cream into cocktail shaker. Shake with ice, then strain into chilled flute glass. Float cream on top.
ANGOSTURA® Deep Chocolate Sauce
Ingredients:
¼ cup whole milk
2 tsp ANGOSTURA® orange bitters
2 tsp brandy
1 cup sweetened cocoa powder
Method:
Combine milk, ANGOSTURA® orange bitters and brandy in a 2-cup glass measuring cup or microwaveable bowl. Microwave until very warm. Gradually add cocoa powder, whisking after each addition, until smooth. Drizzle in additional milk if needed. Sauce will thicken considerably when chilled, but will warm up nicely in the microwave or on the stovetop.
For more information on the Angostura range and delicious food and cocktail recipes, please visit www.angosturabitters.com.
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