Head on out to your nearest garden store and pick up a beautiful chocolate mint plant, and you’re on your way to a whole new level of mentha bliss! And pairing cocoa with lime can be unbelievably refreshing. If you prefer a weaker drink, extra soda is the way to go.įinish with a sprig of mint – it not only looks cool, the extra scent adds to the flavor as you drink as well.Ĭhocolate need not be heavy or creamy to be delicious.
Top with a splash of club soda – again, this can be adjusted to your preference. If you’re worried about your drink becoming watered down before you can finish it in the hot weather, check out our old school mojito with mint-lime ice cubes. Give the ingredients a quick stir, then add in your ice. Like a strong drink? Up the rum content! Not a fan of drinks that are too sweet? Hold back on the syrup.
#Chocolate mint plant free
Stir in the cocoa syrup.įeel free to adjust the ratios to suit your preferences. Step Three – Add Cocoa Syrup, Rum & IceĪdd your syrup and rum to the glass. As you crush them, you will smell the scent becoming stronger.
The muddling process is vital to the drink – as you press the leaves, they release essential oils that provide the bulk of the flavor ( check out our post on cooking with essential oils for more about these). Any shape of cup will do, but the highball is traditional for a mojito. Muddle the mint leaves and lime juice in the bottom of a glass. Step Two – Muddle Mint & Lime for Your Cocktail Juice makes a tasty addition to homemade cocktails as well, like our fresh tomatillo mojito. Just adjust the recipe size to suit your syrup needs.įor a non-alcoholic cocktail, check out our recipe for a virgin Mint, Lime and Ginger Splash, or India’s answer to the idea of a thirst-quenching, cooling mojito mocktail: the nimbu pani. It also makes an excellent addition to a Vietnamese-style iced coffee, made with DIY sweetened condensed milk. This would also work nicely atop homemade ice cream or stirred into a glass of milk, should those who are underage want to try it out! The syrup will hold nicely in the fridge for several weeks, so you can make it in advance if necessary. Mint and lime are classic flavors in a mojito. After about 15 minutes, you can transfer it to a glass jar and chill it the rest of the way in the refrigerator. Once the syrup has begun to thicken, after about 3 minutes, turn off the heat and let it cool. And burned syrup on a pot or stovetop is truly a pain to clean (not to mention terribly unappetizing)! Otherwise the bubbles will rise quickly, overflowing your pot and burning the bottom of the syrup. You want to stir this continuously while it is cooking – particularly before the sugar is fully dissolved, and after it comes to a simmer.
This procedure is similar to (but just a bit simpler than) preparing the tangy flavored syrup for our rhubarb mojitos.Ĭombine the sugar, water, and cocoa powder in a small saucepot on medium-high heat. * Percent Daily Values are based on a 2000 calorie diet.Ĭooking By the Numbers… Step One – Prepare the Syrup It will live happily in a small pot on a sunny windowsill or porch with regular waterings. piperita plant is available at most garden stores, particularly in the late spring and early summer months. Even if you aren’t a dark chocolate lover (or perhaps you’re even a loather) you will be surprised by this drink’s robust flavor. The deeper flavor balances beautifully with the brightness of the lime. While the cocoa veers away from the usual mojito flavor profile, the presence of lime allows for a rich cocktail that won’t weigh you down.įor the best results, I recommend using a dark cocoa powder. Paired with the tangy flavor of fresh lime, the result is unbelievably refreshing. In this recipe, we’ve substituted the typical spearmint with the chocolate variety and added a touch of cocoa to our simple syrup. Rather than add minty flavor to chocolate, let’s add a hint of cocoa to our mint – a mint mojito, that is. But why stick with the obvious applications when you can venture into more creative territory?
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