Ingredients
50ml Belgrove Hazelnut Rum
100ml coconut milk (e.g. Alpro)
50ml condensed milk
½ vanilla pod – scrape out the seeds
2 pinches of cinnamon
Dusting of cocoa
Method
Add the Belgrove Hazelnut Rum, coconut milk, condensed milk, vanilla pod seeds and cinnamon to a shaker with ice and shake for 15 seconds.
Strain into a martini glass, dust with cocoa and garnish with a candied hazelnut tuile.
To make the tuile:
Crush fresh hazelnuts, then toast in a frying pan (no oil) add Demerara sugar, wait until it’s melted and gently bubbling, then spread the mixture out on a piece of cling film and flatten it. Wait for it to cool, then snap it into shards and use as a garnish.
In This Cocktail
Hazelnut | Cocoa | Vanilla
Hazelnut Rum
Smooth, well-balanced and deliciously complex, our hazelnut rum is made with single-origin Demerara rum and all-natural flavours.
Rich, toasted hazelnuts combine with notes of cocoa and vanilla to give our rum its unique and refined taste.