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INDULGE THIS EASTER WITH ALDI CHOC-TAILS
11 Apr 2019


With Easter chocolate steadily making its way back onto shelves, look no further than supermarket Aldi for a more adult twist on the seasonal holiday. From the new Toasted Almond cocktail, perfect for after dinner sipping to the Mocatini, a chocolatey twist on one of the nation’s favourite cocktail recipes, there’s sure to be a Choc Tail for everyone this Spring!
Aldi’s full core spirit range is available now in stores nationwide and online www.aldi.co.uk/c/spirits
 
Crème de Cacao

Ingredients:
  • 25ml Tamova Vodka
  • 500ml water
  • 60g sugar
  • 60g The Pantry Cocoa Powder
 
Method:
  1. In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
  2. Stir to dissolve and then add the remaining 250ml cup of water
  3. Once cooled, add the Tamova Vodka to the mixture and leave to infuse
  4. After the vodka has successfully infused, strain the liquid through a coffee filter to remove any fine particles and pour into a glass of your choice once you are happy with the flavour
 
Freakshake

Ingredients:

50ml Sea Dog Premium Spiced Rum
150ml Cowbelle Chocolate Fudge Milk
500ml water
60g sugar
60g The Pantry Cocoa Powder
Moser Roth Luxury Dark Chocolate
Memento Triple Chocolate Cookies
 
Method:
  1. In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
  2. Stir to dissolve and then add the remaining 250ml cup of water
  3. Once cool cooled, add the Old Hopking Spiced Rum to the mixture and leave to infuse
  4. Once successfully infused for ten minues, shake all ingredients in a cocktail shaker with ice
  5. Pour into your preferred glass and top with whipped cream, grated Moser Roth Luxury Dark Chocolate and Moment’s Triple Chocolate Cookies
 
 
 
Mochatini

Ingredients:

50ml Tamova Vodka
25ml Dilara
620ml water
3 tsps. Specially Selected
60g The Pantry Cocoa Powder
Dash of sugar to taste
 
Method:
  1. In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
  2. Stir to dissolve and then add the remaining 250ml cup of water
  3. Once cooled, add the Tamova Vodka to the mixture and leave to infuse
  4. Add the Dilara Cappuccino Coffee Liqueur, Specially Selected Single Origin Ethiopian Coffee, infused vodka and 120ml water to a cocktail shaker filled with ice, shake hard for 10 seconds and then finely strain into a martini glass and add a dash of sugar to taste
  5. Garnish with a sprinkle of The Pantry Cocoa Powder
 
Cioccolato al Caffè

Ingredients:

50ml Glen Marnoch Highland Single Malt Scotch Whisky
3 tsps. Specially Selected
120ml water
 
Method:
  1. Mix Specially Selected Single Origin Ethiopian Coffee with hot water and once cooled, pour into ice trays and freeze
  2. Once fully frozen, place a handful of coffee ice cubes into a glass of your choice and pour in the Glen Marnoch Highland Single Malt Scotch Whisky and Chocolate Fudge Milk to make for a deliciously creamy and fresh chocolate delight
 
 
Chocolate Grasshopper

Ingredients:

500ml water
25ml Tamova Vodka
25ml Dilara
60g The Pantry Cocoa Powder
3 large scoops of Gianni’s Mint Chocolate Chip Ice Cream
150ml Cowbelle Chocolate Fudge Milk
Memento Triple Chocolate Cookies
 
 
Method:
  1. In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar
  2. Stir to dissolve and then add the remaining 250ml cup of water
  3. Once cooled, add the Tamova Vodka to the mixture and leave to infuse
  4. Once successfully infused for ten minutes, place all ingredients in a blender and blend until smooth
  5. Pour into a tall glass and garnish with crushed Moment’s Triple Chocolate Cookies and The Pantry Cocoa Powder
 
Toasted Almond

Ingredients:

25ml Bellucci Amaretto
25ml Dilara
50ml Single Cream
50ml Ballycastle Irish Cream liqueur
 
Method:
  1. Mix all three ingredients into a cocktail shaker and shake to combine
  2. Pour into any glass of your choice and serve with ice

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