Hot brandy choctails for your enjoyment
RANDPARK – Guest were treated to new ways of enjoying brandy and chocolate this winter.
It can be argued that chocolate can go with almost everything, but can it go with brandy?
To answer this question, an intrigued audience gathered at the Fairway Hotel, Spa and Golf Resort in Randpark where they were treated to three mouth-watering new ways of enjoying brandy and hot chocolate together.
Guests were given a scintillating demonstration by Cape Town-based mixologist, Owen O’Reilly on how best to construct decadent hot brandy ‘choctails’, a perfect way to for adults to warm the cockles this winter.
On the evening O’Reilly made three choctails using Van Ryn’s 12-year-old brandy and NOMU hot chocolate. Guests enjoyed the Pumpkin Pie, Blazing Chococcino and the Coco-Choco Wine cocktail.
Brandy ambassador at Distell, Nick Holdcroft, said brandy was best enjoyed in the winter months and worked best with chocolate.
“This combination was just natural,” he said.
Holdcroft added that he liked how O’Reilly managed to put depth to the choctails and quite enjoyed the noticeable spices that accompanied each drink.
He shared that although some of the drinks were complicated they were also quite doable at home.
“If you put in the time you will be able to do it,” said Holdcroft.
Here is how you can make a Blazing Chococcino
Ingredients
n 50ml Van Ryn’s 12-Year-Old Distiller’s Reserve Brandy
n 25ml citrus liqueur
n 3 tsp NOMU just add water hot chocolate
n 75ml prepared filter coffee
n 75ml milk
n 1 pump NOMU vanilla paste
n Marshmallows to serve
Method
Use two small pots or frothing jugs with handles. Add all ingredients to one pot or jug and heat while stirring.
Carefully light the liquid using a long-handled lighter, and slowly pour burning liquid from one pot or jug to the other. Repeat this step 4 or 5 times, to aerate the mixture.
Pour into a serving vessel and garnish with marshmallows.
