Warming Pear, Cardamom and Chocolate Mocktail
By OcadoLife
Published on 06 December 2023
Rich, fruity, gently smoky and spiced, this Warming Pear, Cardamom and Chocolate Mocktail is just the thing to sip on the sofa or pop in a thermos and take on a walk – especially if the weather’s on the chilly side. It was created by Clare Liardet, cook and author of no-booze bible Dry. For another of Clare’s brilliant booze-free bevvies, take a look at Grapefruit and Bay Sparkling Mocktail. Looking for more cocktail recipes? Look no further.Time and servings
15 minsTotal time
1Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 1 tsp cacao nibs
- 125ml pear juice
- 2 cardamom pods, lightly squashed
- 100g caster sugar
- 2 rosemary sprigs
- ½ lemon, squeezed to give 1 tsp juice
- 50ml Glen Dochus West Coast Blend Essence of Scotland
- 10g dark chocolate (approx. 1 square), grated
Method
Step 1
In a pan, gently warm the cacao nibs, stirring until glossy. Scrape into a jug with the pear juice and cardamom pods; leave to infuse for 2 hrs.Step 2
Meanwhile, make a rosemary syrup: warm 100ml water with the caster sugar in a pan over a low heat, stirring to dissolve. Add 1 rosemary sprig, simmer for 5 mins, then leave to cool.Step 3
Put the pear mixture in a pan with 1 tsp of the rosemary syrup, the lemon juice and Glen Dochus West Coast Blend Essence of Scotland; warm gently, stirring. Strain into a heatproof glass, scatter over the chocolate and pop in a rosemary sprig to serve. You can store the syrup chilled for 1 month.