1 cup Labneh yoghurt
1 cup heavy cream
¼ cup granulated sugar
2 tbsp dark rum
1 tbsp ANGOSTURA® cocoa bitters
¼ cup espresso powder
1 cup of water
⅓ cup granulated sugar
10 dashes ANGOSTURA® cocoa bitters
Serves: 4 persons
Combine all ingredients into a mixing bowl, whisk to combine, then place into the fridge for 2 hours before using. For the reduction, add the espresso powder, water and sugar in a pot. Bring to a boil, then reduce to a simmer until it becomes a glaze. Finish with the ANGOSTURA® cocoa bitters and serve with the yoghurt.
Recipe by Kevin Cavilla
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