The Ultimate Chocolate Cookie Mocktail Flight
A decadent Chocolate Cookie Mocktail Flight featuring four unique pours: Peanut Butter, Coconut Caramel, Mint, and Toffee. Perfect for hosting.
By Larry Leo | Prep: | Servings: 4 | Difficulty: Medium
Ingredients
- 4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 2 tablespoons creamy peanut butter
- 1 pinch sea salt
- 1 tablespoon coconut cream
- 1 tablespoon caramel sauce
- 1 tablespoon toasted coconut flakes
- 1/4 teaspoon peppermint extract
- 1 fresh mint sprig
- 1 tablespoon gluten-free toffee bits
- 1/8 teaspoon vanilla bean paste
Instructions
- In a large pitcher, whisk together the whole milk, unsweetened cocoa powder, and maple syrup until the cocoa is fully integrated and the mixture is smooth.
- Divide the prepared chocolate base into four separate 1-cup portions using small mixing bowls or jars.
- Prepare the Chocolate Peanut Butter pour: Add the creamy peanut butter and sea salt to the first 1-cup portion of the base. Use a handheld milk frother or small blender to combine until completely emulsified. Pour into a 4-ounce tasting glass.
- Prepare the Toasted Coconut Caramel pour: Stir the coconut cream and caramel sauce into the second 1-cup portion of the base until well blended. Pour into a 4-ounce tasting glass and top with toasted coconut flakes.
- Prepare the Mint Cocoa pour: Stir the peppermint extract into the third 1-cup portion of the base. Pour into a 4-ounce tasting glass and garnish with a fresh mint sprig.
- Prepare the Toffee pour: Stir the gluten-free toffee bits and vanilla bean paste into the final 1-cup portion of the base. Pour into a 4-ounce tasting glass.
- Arrange the four glasses on a wooden tasting board and serve immediately while chilled.
Category: mocktail-flights
Tags: mocktail flight, tasting board, party ideas, entertaining, chocolate mocktail, dessert drinks, non-alcoholic, party drinks