We thank long term friend of the agency and all-round charming chap, Andrew Barrow LRPS, who won the Champagne Louis Roederer Artistry Award, for allowing us to share his Cointreau-inspired libation…
Photo (C) Andrew Barrow
Ingredients (serves two):
- 1 egg, separated
- 1 tbsp. caster sugar
- ½ tbsp. cocoa powder
- pinch cinnamon
- pinch nutmeg
- 470ml milk, warmed
- 120ml Cointreau
- 120ml spiced rum
- 2-3 drops chocolate bitters
For the garnish:
- whipped cream
- chocolate powder and orange peel
Method:
- Whip egg whites to the soft peak stage
- In another bowl, sift together cocoa, sugar, cinnamon and nutmeg
- Add egg yolks to cocoa mix and beat until smooth
- Add rum, Cointreau and chocolate bitters and mix well
- Fold egg whites into this mix and pour into two glasses
- Warm milk until beginning to steam
- Add warmed milk to each glass and stir
- Garnish with cream, a dusting of chocolate powder and orange peel
