As the holiday season is quickly approaching, with all the planning that it entails, we thought that you would undoubtedly like to discover some festive easy-to-make cocktail recipes! Fortunately, we were lucky enough to have our friend, creator, and unparalleled mixologist, Maximiliano Vallée Valletta, at our latest Café Show! He took the opportunity to show us his latestliquor creation: The Chocolate Milk Cremaglace. Maximiliano was absolutely right; the best cocktails are the simplest ones with the fewest ingredients. And with that in mind, here are three simple, caffeinated, and decadent cocktails that showcase this excellent, lightly chocolatey liquor, and of course our famous coffee! Cheers!
2 scoops gelato (we recommend vanilla, chocolate, hazelnut, or even coffee gelato!)
2 oz. Chocolate Milk Cremaglace
Put the scoops of gelato into a small glass or bowl.
Pour the single espresso and the liquor on top.
Enjoy while watching the snow fall or between listening to some classic Christmas carols!
2 oz. Chocolate Milk Cremaglace
2 oz. Vanilla Cremaglace
1 long double espresso
Pour all the ingredients into a shaker with ice.
Shake vigorously until frothy.
Pour into a glass (martini or other) and enjoy.
1 ½ oz. to 2 oz. Chocolate Milk Cremaglace.
1 oz. milk.
1 long double espresso.
Our Allo Simonne x Barista Hazelnut, Milk Chocolate and Espresso Spread, to taste.
Using a spoon, coat the sides of a small Gibraltar-style glass with the spread.
Pour in the Cremaglace liquor and milk.
Thin with the double espresso, to taste.
Enjoy this cocktail as the flavours change while the spread gradually mixes with the liquids.
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.
