Ella Canta's vegan cold chocolate with spearmint recipe
Martha Ortiz, Chef Patron of lauded Mexican restaurant Ella Canta, shares her tips for transforming leftover Easter chocolate into a refreshing liquid dessert
Ella Canta's vegan cold chocolate with spearmint recipe
Yields: 5 servings
Ingredients:
600ml rice milk
200ml coconut milk
120g chocolate (70% cacao), melted
20g spearmint leaves
20g toasted pumpkin seeds
12 medium-sized ice cubes
Agave syrup to taste
Preparation
Place all the ingredients in a blender and stir at a medium speed. Stop the blender, try the mix and add the agave syrup to taste. To give it a kick, you can add a little bit of fresh ginger in the blender. Finish blending at a high speed and serve in glasses. If you want, you can garnish with some spearmint leaves. Enjoy!
Ingredients:
600ml rice milk
200ml coconut milk
120g chocolate (70% cacao), melted
20g spearmint leaves
20g toasted pumpkin seeds
12 medium-sized ice cubes
Agave syrup to taste
Preparation
Place all the ingredients in a blender and stir at a medium speed. Stop the blender, try the mix and add the agave syrup to taste. To give it a kick, you can add a little bit of fresh ginger in the blender. Finish blending at a high speed and serve in glasses. If you want, you can garnish with some spearmint leaves. Enjoy!
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