Caliente Salvadorena Tropical Cocktail

This is a special drink that I came up with after a friend of mine decided to make me some Salvadorian hot chocolate. Kudos to u :). As you can see, it starts from freshly handmade cocoa balls (don't bother looking for this in the United States because it comes straight from El Salvador). However, if you got a connect (someone that got the beans), by all means cop it from 'em or let 'em make it for you :).









Anyway, let's go into the drink!


To make the cocoa, follow these instructions and ingredients:

Take a couple of balls of cocoa and put it in the pot. Pour in about 1 1/2 cups or so of water. Add 3 tablespoons of raw sugar.

Put the stove on high and let it melt and simmer for 15 mins.

Continue to stir to help the cocoa fully dissolve.


After that, you can pour some into a mug. Here's the recipe:

4 oz Hot Cocoa

1 oz of rum (I used Haitian Rum -- Barbancourt Rhum)

1/2 oz of 99 Bananas

1/4 oz of Brandy Extract

Cinnamon

Nutmeg


This is by far the perfect winter cocktail! You'll have extra on hand for a couple of friends so you can change the portions as needed. Very nice taste with a lot of richness and dynamics of a strong, fruit flavor (99 bananas) and a darker and stern flavor brought on by the rum. Enjoy!










If you thought this was great, you can check out the Rumchata and Fireball Shot (cinnamon toast crunch shooter) and of course, you can peep how to make your own Rumchata

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