Ingredients:
- 2oz of chocolate syrup.
- 3oz of Ponche Crema.
- ½ oz of triple sec.
- 1 cup of ice.
How to prepare it:
Make a chocolate spiral in the glass. Then, put all the ingredients in a blender, blend for 10 seconds, until a homogeneous slush or frozen texture is obtained, and serve in a glass.
Decoration:
- 1 vanilla stick.
- 1 chocolate stick.
PoncheTip: The chocolate syrup and the glass should ideally be stored in the freezer for at least 15 minutes before making the cocktail, to achieve the spiral effect, as chocolate will stick longer.
