25 ml Spiced wine syrup*

50 ml Van Ryn’s 12 Year Old Distiller’s Reserve Brandy

50 ml Filter coffee

50 ml Fresh Milk

50 ml Coconut milk

1 teaspoon of NOMU chocolate bits

1 teaspoon of NOMU skinny chocolate


Add all ingredients to a sauce pan on the stove top and heat while stirring constantly. 

Do not bring to the boil. 

Whisk or aerate the mixture before serving. Pour into a heat proof wine glass and garnish with a toasted coconut cluster marshmallow.

*Wine syrup:  
Add 1 cup red wine (Pinotage) and half a cup sugar to a sauce pan.

Add 1 table spoon Nomu decadent chocolate pieces and 2 table spoons cracked green cardamom pods. 

Stir while heating until all sugar dissolves. 

Add the skin of one orange, bring to a light simmer and reduce for about 10 minutes. Bottle and store in fridge for up to a week. (makes 200ml).

Served in a wine glass, and garnished with large toasted coconut marshmallows.

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-Nathan Adams/ supplied

Categories: Foodporn