Picture peeling back the silver wrapper of a Peppermint Patty. Hmm…the sharp, sweet, clean scent! That same brisk aroma can be cultivated in your own herb garden when you plant chocolate mint. It’s great in tea, as a simple syrup for cocktails, and makes an amazing addition to chocolate cakes, brownies, and cookies!
Whether you prefer your dessert on a plate or in a glass give these fragrant leaves a try. I’m still perfecting the chocolate pound cake where I incorporate the dried mint leaves, but here’s the liquid version for you to enjoy!
Chocolate Mint Pound Cake Martini
1 oz Baileys Chocolate Mint Liqueur
1 oz Godiva Chocolate Liqueur
½ oz dark rum
½ oz vanilla rum
1/2 oz half and half cream
Add everything into a shaker with ice. Shake, pour, and enjoy!