- not an invention of freezing romantics. Cocoa and drinks made from it really lift the mood, warm and disperse the blood, and fill with energy. All thanks to the rich composition.

- Natural antidepressant phenylephylamine improves mood and promotes the production of endorphins.

- Caffeine invigorates and accelerates the blood.

- Vegetable protein, vitamins and minerals saturate and nourish the body.

- High calorie drink makes it especially relevant in cold weather, when the body needs additional energy supply.

Good cocoa has its own secrets. We have selected five amazing ones, thanks to which you will discover cocoa from an unexpected and surprising side.

MEXICAN HOT CHOCOLATE

Ingredients: Milk - 600 ml, sugar - 5 tbsp. l, cocoa powder 2 tbsp, dark chocolate 75 g, cinnamon - 2 sticks, vanilla sugar - 1 tsp, salt - a pinch, chicken egg - 1 pc.

How to make Mexican hot chocolate recipe

Bring milk to a boil, but do not boil. Break the chocolate into pieces and dip in milk, along with cinnamon sticks.
Mix sugar, salt and cocoa powder in a separate bowl, pour into milk and keep on low heat for a couple of minutes, until sugar dissolves. Do not bring to a boil.
Beat the egg into a strong foam, pour cocoa into it in a thin stream, without stopping to beat. Strain the finished drink through a sieve to remove the pieces of curdled protein, beat again, pour into a tall glass and serve.

HOT CHOCOLATE WITH CHILI PEPPER

Ingredients: milk - 450 ml, vanilla pod - 0.5 pcs, chili pepper - 1 pc, cinnamon - 1 stick, cocoa powder - 1 tbsp, dark chocolate - 45 g.

Chili hot chocolate recipe

Cut the chili peppers lengthwise, remove the seeds and place in a saucepan. Send half a vanilla pod and a crushed cinnamon stick there. Pour milk over everything, boil and simmer for a couple of minutes over low heat.
Add the grated chocolate, stir until completely dissolved and let it brew for 10 minutes.
Filter the drink and heat it again before serving.

AUSTRIAN MASTERY-GENTLE CHOCOLATE

Ingredients: milk - 300 ml, cocoa powder - 3 tbsp. marshmallow without dyes - 2 pcs.

Marshmallow hot chocolate recipe

Bring the milk to a boil, but do not boil. Dissolve cocoa in it, boil for 2 minutes. Then add finely broken marshmallows, and, stirring constantly, keep on fire for another 3 minutes. Whisk the beverage in a blender until smooth. Garnish with grated chocolate when serving.

ADULT COCOA WITH RUM

Ingredienty - milk - 250 ml, cinnamon - 1 stick, honey - 3 tbsp, sugar - 3 tbsp, vanilla essence - 1 tsp, cocoa powder - 3 tbsp, rum - 5 tbsp.

How to make cocoa with rum, recipe

Heat milk in a saucepan. Add cinnamon, honey and sugar. Pour in the vanilla essence and simmer over low heat for 2 minutes without boiling.rum, stir and remove the cinnamon. Can be served garnished with grated chocolate.

COCOA WITH CONDENSED MILK AND CHOCOLATE

Ingredients: milk - 500 ml, cocoa powder - 2 tablespoons, dark chocolate - 20 g, condensed milk - to taste, chocolate chips or cinnamon - for decoration.

Cocoa recipe with condensed milk

Heat the milk, add cocoa powder and chocolate pieces. Stir with a whisk so that there are no lumps. Bring to a boil and remove from heat. Add condensed milk and whisk again.
Photo: depositphotos

I brought Asia rum with cocoa flavor from Vietnam in the summer. This is Vietnamese rum, which costs a penny there, or rather for 750 ml they asked (in our money) as much as 182 rubles)))). Yes, we would have it some kind of counterfeit, and there are such prices. Yes...

So, a heavy glass bottle fit in my suitcase next to the divine Chauvet rum, I first wrapped them in a towel and covered them with an additional pillow for the plane, which I didn't need on the way back. I was completely reinsured so as not to break the bottles. You probably know how airport employees throw luggage, especially ours.

Upon arrival home, I open my suitcase and the aroma of cocoa hits my nose. Soooo what happened? And that's okay, the lid was just badly closed. How so? There is a licensed label stuck on top of the lid, why the hell was it not screwed in completely? Okay, a little spilled, maybe 50 milliliters, no more.

I tried this rum in Nha Trang, but we drank three types in the evening and I no longer remembered its taste))). I remember that I liked all three types.

Rum 39 degrees, this is certainly a lot and I can't imagine how to drink it undiluted. Therefore, I dilute a little rum poured into a glass with cola or Pepsi. Who now says a phrase like: "Well, how can you dilute such a drink with cheap cola", I will answer that cola is not cheap at all.))) Half the cost of a bottle of rum, if that.)))

So, I like to drink this kind of cocktail in which the taste of cola overpowers the aroma of cocoa. But, to be honest, this is not even cocoa, but the taste of a coffee drink. Such a light note of coffee. It tastes good, I pour rum half a centimeter into the glass and almost to the top of the cola glass. And I want to say that the drink is still strong.

I tried rum in its pure form, a little, maybe 50 milliliters. Of course the taste is different and it is so sharp, the taste of unnatural cocoa, tasteless flavor. And rum burns the mouth, even the gums are reduced from such a strength. Nevertheless, I cannot drink it undiluted. Fu, ba.

What can be added to rum / rum or with what to use it?

I like to pair the rum and cola cocktail with creamy ice cream. Very tasty! Just drink rum and eat ice cream or vice versa, eat ice cream and drink rum.)))

It turns out a kind of dessert.

I do not recommend fruits for this type of rum, although everyone has their own taste, it is simply difficult to imagine which fruits will be combined. Well, maybe just something exotic.

Rum color Asia Cocoa brown, but in combination with cola, the color of cola is obtained. There is not even a difference in color between the Chauvet rum cocktail and the Asia rum cocktail, because the cola is darker.

If you do not try other types of rum (and I compare with Vietnamese), then I can say that this rum deserves 5 stars. But since I drank 2 more types, I won't put more than four, because it is an order of magnitude inferior to other types of rum in taste. And much inferior. For example, after the Chauvet rum, this rum seems to me with an artificial taste, and after the original Asia rum, it looks kind of unfinished. I do not know how to explain, but in comparison it is worse.

I also drank Asia "classic" rum, you can read the review.

It is not difficult to make a delicate and delicious chocolate liqueur on your own. For the base, we suggest using light rum, sugar cane alcohol. Of course, if there are none, they can be replaced with cognac, vodka, edible alcohol or purified moonshine.

The strength of the alcoholic element should not exceed 40% -45%. For the rest of the ingredients, spare some money and buy everything of the highest quality: chocolate with a high cocoa content (60% or more), fresh low-fat milk, cocoa powder, hazelnuts.

Chocolate liqueur with milk

Cooking time is 3 weeks.

Grated chocolate dissolves poorly during infusion on an alcohol-based basis. To obtain a uniform consistency, we recommend 2 options for solving the problem:

Heat the chocolate infusion in a water bath after a week's aging, placing the container for 20-30 minutes in a saucepan of 50 ° C-60 ° C water, stirring the contents thoroughly;

Melt the grated chocolate in a water bath from the very beginning, mix it with a pinch of vanillin and the required volume of the base, beat the resulting mixture with a blender.

Important! Milk chocolate liqueur should not be stored for more than 2-3 months.

Ingredients

Dark chocolate - 100 g

Alcohol base (rum, vodka, cognac, moonshine) - 750 ml

Vanillin pinch

Sugar - 500 g

Milk - 200 ml

Water - 200 ml

Cooking method

Finely grate the chocolate bar or grind it in a blender.

Pour the crumbs into the jar and add some vanillin.

Pour in the alcohol base and mix well.

Close the container with a lid and place it in a dark, warm place.

Shake the jar several times a day for 7 days.

After the expiration of the prescribed period, remove the container with the tincture.

Pour milk and water into a saucepan. Then pour sugar into the liquid and mix thoroughly.

Boil the syrup over low heat, stirring constantly.

Cool the syrup to room temperature.

Pour the syrup into a jar of chocolate tincture and shake the contents.

Hide the filled container in a dark place for 2 weeks and shake it daily.

When the right time is up, bottle the liquor.

Before serving the drink on the table, it is enough to shake the bottle to remove sediment. Filtration through a strainer or thick gauze in this case is useless, because chocolate is a delicacy that will not spoil either the look or the mood.

Fast Milk Chocolate Liqueur

Cooking time is from 3 to 48 hours.

This drink is also called "Choco". He will help out if welcome guests are about to come to you soon, and there is absolutely no time to insist on liquor. It is clear that it is better to withstand at least a few days after cooking, but it will quickly disperse without aging.

Ingredients

Milk - 500 ml

Hot chocolate bag - 2 servings

Cocoa powder - 100 g

White rum - 100 ml

Undiluted food alcohol - 100 ml

Cooking method

Pour cocoa and chocolate into a saucepan.

Fill the powder with milk.

Stirring constantly, bring the mixture to a boil.

Cool the liquid to room temperature.

Add rum and alcohol, stir.

Pour into a beautiful original container. If necessary, we store the drink for 2-3 months in the refrigerator.

Chocolate liqueur with hazelnuts

Cooking time is 6-10 weeks.

You will need vegetable glycerin for this recipe. It is not harmful, natural, will give the liquor softness. You can buy it in special shops for winemakers or in online cosmetology stores. This component improves the consistency of the drink, prevents the cocoa powder from settling.

Ingredients

White rum, vodka or cognac - 700 ml

Sugar - 300 g

Water - 150 ml

Cocoa powder - 3 tbsp. l.

Food Glycerin - 1 tsp

Vanilla - 1 pod

Unfried hazelnuts - 230 g

Almond extract (optional) - a couple of drops

Cooking method

On a baking sheet in the oven at a temperature of 160 ° C-180 ° C, bake the hazelnuts for 12 minutes.

Cool the nuts, wipe them with a clean towel, peeling them off.

Grind the hazelnuts roughly.

Place the nuts and vanilla in the jar, fill it with an alcohol-based base and close the lid.

We insist in the dark and cool for 1-4 weeks.

After the allotted time, we filter the liquid.

Press out the extract from the hop nuts.

Mix the resulting tincture.

Add cocoa to the liquid and mix thoroughly.

We put the container in a dark cool place for another 1-2 weeks.

When the right time is up, we filter the liquid through a coffee filter or thick gauze folded in several layers.

After cooling down, add it to the vanilla-nut infusion.

Pour into a container containing vegetable glycerin and (optional) almond extract.

Close the lid, shake and keep the liquor for another 4 weeks.

Homemade chocolate liqueur without milk

Cooking time - 1 week.

You can store this drink for several years.

Ingredients

Sugar - 3 cups

Black bitter chocolate - 300 g

Vodka, brandy or moonshine - 1 l

Water - 300 ml

Cooking method

Grind the chocolate on a fine grater. Pour the resulting mass into a jar and fill it with vodka or other alcohol base.

Close the container with a lid and hide in a warm, dark place for 1 week.

Shake the contents daily.

After the required period, weld a simple one.

Cool the liquid to room temperature.

Pour the syrup into the chocolate tincture jar and mix thoroughly.

To better dissolve the chocolate, place the container in a water bath (about 60 ° C) for 10-15 minutes and stir the mixture thoroughly.

Then bottle the liqueur and store in the refrigerator.

Mozart liqueur recipe

Cooking time - 2 weeks.

Ingredients

Chocolate extract - 2 tsp

Vanilla extract - 1 tsp

Vodka, rum or cognac - 350 ml

Sugar syrup - 120 ml

Cooking method

Pour sugar into the water and bring to a boil, stirring the liquid.

Cool the syrup to room temperature.

Pour vodka into a half-liter bottle.

Add extracts and simple.

Mix the contents, put the container in a dark place for 2 weeks.

We filter the liquid.

We store the resulting liqueur in cool and dark.

Classic chocolate liqueur

Ingredients

Sugar - 300 g

Water - 180 ml

Vodka - 750 ml

Cocoa powder - 125 g

Vanillin pod - 1 pc.

Cooking method

Cooking method

Pour chopped (grated) chocolate into alcohol and keep in the refrigerator for 1 week.

Then boil, chill, mix with chocolate alcohol and strain through a cloth.

Pour the finished liquor into bottles, cork. Store in a cool, dark place.

We know that drinks can be no less interesting than food, and we are very much waiting for when it will be possible to go to bed with a laptop, having brewed coffee with vanilla salt, sea buckthorn or masala tea before that. In case you only know how to pour boiling water over a tea bag, we've got ten detailed recipes from baristas and bartenders.

Text: Sasha Zhilenko

Hot orange drink

chef barista "Double B Coffee & Tea"
Bohdan Prokopchuk

Ingredients:
1 large orange
4 teaspoons cane sugar
1/8 teaspoon angostura
400 ml hot water
3-4 carnation buds
cinnamon

Peel the orange, cut the pulp into small slices in a kettle.

Pour cane sugar there.

Add angostura, knead the mixture with a pestle or spoon.

Add cloves, pour 150 ml of water.

Let it brew for a minute, then add another 250 ml.

Pour into a cup, finely grate the cinnamon. You can decorate with zest.

Vanilla Salt Coffee

chef-barista and co-owner of Good Enough coffee shop
Anastasia Godunova

Ingredients:
60 ml espresso
10 g buckwheat honey
0.02 g vanilla sea salt
180 ml milk

Prepare two servings of espresso in a large cup.

Add buckwheat honey and salt to coffee, mix. You need to make vanilla salt yourself - insist the sea salt for at least five days on vanilla pods.

Heat milk in a separate container.

Pour milk into a cup of coffee using a trickle.

Whisk the drink well until light foam forms. The result is a very creamy coffee with an intense honey-buckwheat aroma and a hint of vanilla salt.

Cocoa with rum and chili

chef-bartender of the restaurant "Let's go"
Maxim Ivaschenko

Ingredients:
bar of belgian chocolate
half a glass of 10% cream
2 tablespoons aged rum
chilli
sea \u200b\u200bsalt
orange peel

Break a bar of chocolate into small pieces and melt in a stewpan over a water bath.

Add rum and then gently pour in the cream, gradually stirring the mixture with a spoon or a small whisk until all the chocolate is dissolved and the mixture is smooth, without lumps.

Add a pinch of chili, sea salt and some orange zest and stir.

Pour the finished chocolate into circles.

Cocoa with condensed milk

co-owner of "Bravo Churros"
Polina Yurova

Ingredients:
250 ml milk
250 ml 11% cream
15 g cocoa powder
3 teaspoons of condensed milk
half a teaspoon of cinnamon
marshmallows

Heat milk and cream in a small saucepan, but do not bring to a boil.

Add cocoa, stir with a whisk until foam appears.

Add condensed milk, beat with a whisk, making sure that the milk does not boil.

Cook until the cocoa is completely dissolved for another two to three minutes, then remove from heat.

Pour into a cup, add cinnamon, garnish with marshmallows. For a more chocolatey taste, you can melt a bar or two of dark or milk chocolate.

"Cranberry"

Ekaterina Pigareva

Ingredients:
250 ml cranberry juice
2 carnation buds
half a teaspoon of cinnamon
zest of one orange
1 apple
2-3 teaspoons of sugar
cognac to taste

Mash cranberries with sugar in a saucepan, add water. Bring to the density of fruit drink.

Put on fire, add cinnamon and cloves.

Add cognac a few minutes before boiling.

At the end, add the chopped apple and orange zest to avoid sourness.

Masala tea

the manager of the Starbucks coffee shop
Ekaterina Pigareva

Ingredients:
80 ml ginger tincture
2-3 teaspoons of honey
200 ml milk

Prepare the tincture: add a teaspoon of ginger, cardamom, black pepper, cinnamon and anise to the container. Pour boiling water over, let it brew.

Heat milk in a mug.

Pass the tincture through a sieve into a mug, add honey.

Hot butter rum

teams "Delicatessen"

Ingredients:
a tablespoon of homemade vanilla oil
(proprietary recipe, can be replaced with a mixture of butter
butter and vanilla ice cream)
40 ml rum
spices: a cinnamon stick, a couple of cloves buds,
a little star anise
50 ml peach juice
10 ml lemon juice (dilutes sweet peach juice)

Add rum, vanilla butter, peach and lemon juices, star anise and cinnamon to the milk jug.

While stirring, heat over low heat.

Serve hot in an Irish coffee glass, garnish with a sprig of cinnamon and a lemon wedge.

Sea buckthorn tea

teams "Delicatessen"

Ingredients:
30 ml sea buckthorn syrup
10 ml honey syrup
10 ml lemon juice
sprig of rosemary
glass of water

Ready-made syrups are already on sale, but you can try making yourself. For honey, you need a glass of honey and a glass of water to boil for half an hour on low heat. Pour into a jar, let cool.

For sea buckthorn syrup, beat 300 g of sea buckthorn in a blender, pass the mass through a sieve. Pour the juice into a saucepan, add a glass of sugar, cook and stir for half an hour, not boiling. Pour into a jar, let cool.

For tea, add a saucepan of syrups, water, juice and rosemary in any order, cook for a few minutes, serve in a mug.

Raf masala

barista of the Caffe Del Parco chain
Evgeniya Buchneva

Ingredients:
2 servings of espresso (56 ml)
24 g masala mix (11 g vanilla sugar,
11g regular sugar, 2g masala spice)
320 ml 10% cream

Prepare two servings of espresso, heat the cream to 75 degrees.

Add cream, coffee and masala mixture to the French press.

Pull the plunger down all the way and whip the coffee. The drink turns out to be dense, with a delicate creamy foam.

Non-alcoholic
coffee punch

barista coffee shop "Yellow"
Natalia Goncharova

Ingredients:
800 ml filter, alternative coffee
(made from Arabica beans using the pour-over method, no mixes)
300 ml apple juice
half grapefruit (cut into slices)
3 black peppercorns
2 cinnamon sticks
3-4 carnation buds
40 g coconut sugar

Make coffee.

Place the rest of the ingredients in a separate container, bring to a boil.

Add coffee to apple juice. Leave to simmer for five minutes, without boiling, as coffee does not tolerate boiling water.