chocolate arrow cocktail

A mouthwatering concoction featuring Kahlua and tea.
  • Hojicha Tea Leaves
  • Unsweetened Shredded Coconut
  • Vanilla Bean
  • Dried Fig (diced)
  • Chai Spices (cinnamon, cardamom, ginger, nutmeg, cloves)
  • 3 ounces Brewed Tea Base
  • 1 ounces Kahlua
  • 1 tablespoon Agave Nectar
  • 3 ounces Champagne
  • In a cup, pour 6 ounces of room temperature water. In a tea linen or tea ball, combine all of the ingredients of the tea base (Hojicha Tea Leaves, Unsweetened Shredded Coconut, Vanilla Bean, Dried Fig, Chai Spices).
  • Brew in room temperature water for 10 minutes, agitating from time to time. Remove the sachet/tea ball.
  • In a shaker, combine 3 ounces of the tea base, Kailua, and agave nectar. Dry-shake until the agave dissolves. Add ice to the shaker and gently swirl to chill.
  • Pour into a glass, add champagne, swirl, and serve.
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