Tropical Hot Chocolate Drink

レシピ

材料	下ごしらえ
25g VH Santo Domingo 200g パッションフルーツピューレ 300g ココナッツウォーター 75g 砂糖 50g フレッシュライムジュース 150g coconut milk	1. Heat up the passion fruit puree together with the sugar and invert sugar until the sugars have dissolved (40°c). 2. Add in the coconut water and the lime juice and mix everything well together. 3. Pour the mixture into a shallow pan and place in the freezer. 4. Stir every hour with a whisk or a fork until a granite is obtained. 5. Heat up 50g of the coconut milk and add the chocolate drink powder, mix well. 6. Add in the rest of the cold coconut milk and mix again. 7. Pour into a chilled glass or copper mug and top with the passion fruit granite. Decorate with fresh lime zest.

材料

下ごしらえ

1. Heat up the passion fruit puree together with the sugar and invert sugar until the sugars have dissolved (40°c).

2. Add in the coconut water and the lime juice and mix everything well together.

3. Pour the mixture into a shallow pan and place in the freezer.

4. Stir every hour with a whisk or a fork until a granite is obtained.

5. Heat up 50g of the coconut milk and add the chocolate drink powder, mix well.

6. Add in the rest of the cold coconut milk and mix again.

7. Pour into a chilled glass or copper mug and top with the passion fruit granite. Decorate with fresh lime zest.