In a jar, easy-to-make hot cocoa mix. For two quart-sized jars, this recipe yields enough. You can package them to give as amusing holiday gifts or bring a jar camping so you can enjoy hot chocolate by the fire. These can be kept dry for up to three months when properly sealed.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 mimosas |
Ingredients
- 1 cup blackberries
- 1 cup water
- ½ cup white sugar
- 1 medium lime, zested and juiced
- 1 pinch saffron
- 2 tablespoons white sugar
- 2 tablespoons lime juice
- 1 (750 milliliter) bottle chilled sparkling wine
- 6 blackberries for garnish
- 6 lime wedges
Instructions
- Combine 1 cup blackberries, water, 1/2 cup sugar, zest and juice of 1 lime, and saffron in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved, about 3 minutes. Remove from heat and allow syrup to cool completely, about 1 hour.
- Pour 2 tablespoons sugar on a saucer. Dip rim of champagne glasses in lime juice and dip in sugar to create a sugar-rimmed glass.
- Pour 1 tablespoon syrup into each champagne glass and top with about 4 ounces sparkling wine. Garnish with a blackberry and lime wedge.
- Use a dry sparkling wine for this recipe. The saffron threads are optional.
- Nutrition data for this recipe includes the full amount of blackberry syrup. The actual amount of blackberry syrup consumed will vary.
Reviews
I made this non-alcoholic by substituting Sparkling Catawba. Delicious! (If you omit the sugared rim and lime, you have a close relative of the French cocktail Kir Royale which is made with champagne and creme de cassis.)