Dark Cacao Rum Chocolate

  • dairy
  • PREP time 10 minutes
  • COOK TIME Cooling Time: 10 minutes
  • Servings 1
  • dairy


  • Dark Chocolate Mix:

  • 8 0z oat milk

  • 4 oz dark chocolate chips

  • Cocktail Recipe:

  • 0.75 oz dark chocolate mix

  • 0.75 oz simple syrup

  • 0.75 oz vanilla bean extract

  • 0.75 oz El Dorado 12 yr. Dark Rum

  • 1 cup ice


1. In a pot, bring milk to 100°F.

2. Add chocolate chips and mix together. Cool down completely.

3. Combine all ingredients together in a cocktail shaker. Add ice, shake and strain into a cocktail coupe.

5. You can garnish with whipped cream and shaved chocolate.


A Bramble traditionally is a cocktail with muddled blackberries, fresh lemon, sugar and gin. Strawberry was used here to pair better with house cacao juice and to offer a cocktail that tastes fresh out of the garden, or bramble in the backyard!
Sours are a traditional cocktail containing spirit, fresh lemon, sugar and often the white of an egg. This classic formula works splendidly with any spirit as base, but Bourbon drinkers especially will find this cocktail bouncing off their palates! First appeared in a recipe book in Jerry Thomas' "Bartender's Guide", 1862.
A true brunch is balanced and created around the sweet spot of health and indulgence. Afterall it is the weekend and the time to rest and enjoy with all senses, but it is also the time to get rejuvenated and charge our body with delicious natural nutrients. The Cacao Fruit Brunch pitcher is very much inspired by this sweet spot which is the foundation for our whole cacao, whole wellness lifestyle philosophy.
This cocktail is a riff of a Grasshopper (Creme de Menthe, Creme de Cacao, Cream). The 2nd oldest restaurant in New Orleans, Tujagues (Too-Jaques) claims to have invented the Grasshopper in 1918 by owner Philip Guichet. The cocktail gained popularity in the 1950's & 1960's. Here, instead of the Creme de Cacao I've used our house Milk Chocolate, added some Tito's vodka to really kick the cocktail up a notch.