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.
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.
-Nathan Adams/ supplied