The Dessert Menu Cocktail

INGREDIENTS
1 oz Ketel One Vodka
½ oz Amaro Montenegro
2 TB of LOCOCO mix
8 oz of hot oat milk
Topped with coconut-banana-chai foam
Garnish: scraped cinnamon stick & orange zest

EQUIPMENT
Whipped cream canister charged with gas (NO2) or standing electric mixer
Handheld frother to blend cocoa + oat milk (or use a spoon or whisk + blend vigorously)
Tempered mug

STEPS
Part One: Make coconut-banana-chai foam
2. Warm 4 oz spicy chai concentrate and add 4 oz sugar.
3. Stir until dissolved (do not boil).
4. Chop one very ripe banana and place into syrup.
5. Stir, breaking up the banana to get maximum flavor.
6. Steep in the syrup for 20 minutes.
7. Strain out solids and allow syrup to cool.
8. Combine 14 oz unsweetened coconut cream with 2 oz of syrup. Mix well for a smooth texture.
9. Place in whipped cream canister, charge with whipped cream gas (NO2) and chill. Alternatively, whip the mixture by hand, a handheld frother or in an electric mixer.

Part Two: Make ‘adult’ LOCOCO hot cocoa
1. Pour Ketel One Vodka and Amaro Montenegro into a tempered mug.
2. Add hot LOCOCO mixture (2 TB LOCOCO cocoa mix + 8oz hot oat milk).
3. Top with banana chai foam and garnish with orange zest and cinnamon.

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