#DidYouKnow that today is #ChocolateDay

TO ensure that you survive the worst of winter in indomitable style, Distell commissioned renowned cocktail specialist, Owen O’ Reilly to create one winter hot chocolate cocktail – or as he likes to call it, hot brandy choctail.

Chocolate comes from cocoa, which is a tree.
That makes it a plant.
Chocolate is salad.#ChocolateDay pic.twitter.com/iVKsxrouNt

— City Lodge Hotels (@CityLodgeHotels) July 7, 2017

Van Ryn’s Blazing Chococcino

Ingredients;

· 50 ml Van Ryn’s 12 Year Old Distiller’s Reserve Brandy

· 25 ml Citrus liqueur (Triple Sec)

· 2 or 3 heaped teaspoons NOMU just add water chocolate

· 75ml Filter coffee

· 75 ml Fresh milk

· Squeeze NOMU Vanilla Paste

Preparation;

· Use two small pots or frothing jugs with handles. Add all ingredients to one pot or jug and heat while stirring. Set liquid on fire and slowly pour burning liquid from one pot or jug to the next, repeat this step 4 or 5 times. Pour into serving vessel and garnish with a few marshmallows and drizzle with chocolate sauce.

· Served in a ceramic cup, garnished with marshmallows and NOMU chocolate sauce drizzle.

We do hope you enjoy!

Happy #WorldChocolateDay! Who else is going to use this as an excuse to eat chocolate until they can't move? #ChocolateWasted #ChocolateDay pic.twitter.com/54yuJH9Va6

— Your World Healthcare (@YourWorldUK) July 7, 2017

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