Smooth, fragrant and delightfully light… we’ve teamed up with Jack from Scottish Mixology to bring you a cocktail that ticks all the right boxes

We like to think we know a thing or two about making cocktails — our Rabot 1745 restaurant serves a range of cocoa-inspired tipples to quench your thirst. And now, we’ve teamed up with Glasgow-based mixologist Jack (@scottishmixology) to bring you a Velvetised cocktail that boasts delicate pistachio notes and moreish chocolate malt.

Equipment you’ll need

• The Velvetiser
• A cocktail shaker
• A chilled Hotel Chocolat Pod Cup (or any chilled glass)

Ingredients

• 40ml chocolate whiskey
• 40ml pistachio liqueur
• 1tsp salted caramel syrup
• 200ml milk
• 1 tbsp malt chocolate Ovaltine
• ½ sachet of Hotel Chocolat 85% Dark Hot Chocolate
• Ice

Method

Step 1: Velvetise your hot chocolate sachet, Ovaltine and milk together. Once you’ve poured the ingredients into The Velvetiser and switched on the machine, it will work its magic in just 2.5 minutes.

Step 2: Combine the remaining ingredients into your cocktail shaker, alongside plenty of ice and mix! Remember to give it a vigorous shake — you’ll want all the ingredients to blend together for the smoothest results.

Step 3: Add a few ice cubes to your chilled cup.

Step 4: Pour the cold, shaken ingredients over the ice in your cup and top up with the mix from your Velvetiser. You can always pop in a few more ice cubes if you fancy an extra cooling cocktail. 

Step 5: Et, voila, sip and enjoy your Velvet Pistachio Cocktail!

How to enjoy

Although this drink is rich and creamy, it’s also surprisingly refreshing. Pistachio liqueur makes this drink delightfully light. The sheer indulgence of this drink is the perfect alternative to a dessert, making it a great option to serve to friends and family after dinner.

Fancy making it even more decadent? Add a scoop of vanilla ice cream! And if you want to use a garnish for a final finishing touch, then try sprinkling cocoa nibs on top. These add a slightly bitter, fruity edge, complementing the sweetness of the caramel syrup.

What if I don’t have all the ingredients?

This cocktail is opulent and irresistible. But if you find you don’t have all the ingredients listed in Jack’s recipe, then don’t stress. Whilst we’d encourage you to follow the exact steps at least once (it’s too good to miss), you can always dip into your own creative side and come up with a cocktail that’s unique to you.

If you can’t source chocolate whiskey then our Chocolate Cream Liqueur is a more-than-happy compromise. This liqueur is slightly thicker than whiskey, making your drink even more indulgently thick.

For a slightly lighter alternative, our Salted Caramel Cacao Vodka Liqueur boasts the fiery kick of whiskey, balanced against smooth melted salted caramel. If you’re worried about losing any of that chocolate flavour then simply use the whole sachet of hot chocolate (we won’t tell). 

To gather some more cocktail-creation inspiration, browse our booze-infused recipes.

And don’t forget to tag us (@hotelchocolat) and Jack (@scottishmixology) on social media when you share your own fabulous Velvet Pistachio Cocktails!