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Dubai Chocolate Falooda-esque Highball

My third and - for now at least - final falooda based cocktail inspired by an episode of @atthebarhq is based on that ubiquitous treat, the Dubai Chocolate.

I've been meaning to do something based on it for ages, but everything always felt too contrived; this felt like it would be a good match that genuinely merited a try.

I've still stuck with the same elements of the classic one, but focused the flavours on chocolate and pistachio. My Dubai Chocolate Falooda-esque Highball is made with:

A tablespoon of WuFuYuan brown sugar tapioca pearls or chewy boba;
A tablespoon of soaked takmuria or basil seeds;
15ml Giffard White Creme de Cacao;
15ml Bottega Pistachio Cream;
150ml chilled chocolate sweetened milk;
Scoop of vanilla ice cream with chocolate and pistachio; and
A garnish of chopped pistachios.

Make up your basil seeds and boba as instructed on the packet. Make your chocolate sweetened milk by mixing two parts condensed milk to one part whole milk, slightly warming it, and stirring in drinking chocolate powder. Allow to cool and chill down.

You can buy a pistachio ice cream, make it from scratch or do as I did and mix chopped chocolate and pistachios into Carte D'Or Vanilla Ice Cream. Do remember to only soften the ice cream, don't let it melt.

Chill a highball glass and simply add the ingredients in the order listed. There's no need to carefully layer them. You may need to slightly adjust the amount of milk to fit your glass and remember to leave room for the ice cream!

This was very tasty indeed!

@giffard_liqueurs_syrup @bottegaspa @cartedor_uk @wufuyuan.tapioca.egypt @carnation_uk @nudeglass #cocktails #falooda #faloodacocktails #eastercocktails #dubaichocolate tabithastipples

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Easter Cocktails

Classic Falooda-esque Highball

I suppose it's about time I started thinking about Easter ...

A couple of weeks ago I watched an episode of the excellent @atthebarhq series where the guest was @crystellepereira . If you've not seen any of these then you really should give them a watch but, in a nutshell, @jack_sotti of @archiveandmyth creates a drink especially designed for the guest. That day's drink was inspired by flavours of Thailand and a dessert called falooda.

Classic falooda is a kind of drink/dessert combo made with jelly, basil seeds, rice vermicelli, rose syrup, sweet milk, ice cream and topped with pistachios. Jack's drink added flavours of sweetcorn, coconut into the mix, with a pandan jelly and a salted rose foam; aside from the touch of chilli, this sounded right up my street!

I decided that I'd love to have a go myself. I will try out some other flavours including corn and pandan in due course. For now I thought they would make a nice change for Easter, so made three, this classic and two Easter variations. I've kept these quite low alcohol, but you could make them alcohol free by using rose syrup, or boozier by adding in a shot of spirit too.

I made my Classic Falooda-esque Highball with:

A tablespoon of WuFuYuan mixed tapioca pearls or chewy boba;
A tablespoon of soaked takmuria or basil seeds;
30ml Giffard Rose Liqueur;
150ml chilled sweetened milk;
Scoop of Carte D'Or Vanilla Ice Cream; and
A garnish of rose petals and pistachios.

Make up your basil seeds and boba as instructed on the packet. If you can't get basil seeds, chia would be a reasonable alternative. Make your sweetened milk by mixing 2 parts condensed milk to 1 part whole milk.

Chill a highball glass and add the ingredients in the order listed. There's no need to carefully layer them. You may need to slightly adjust the amount of milk to fit your glass and remember to leave room for the ice cream!

Simple but delicious!

Hot Cross Bun and Dubai Chocolate variations coming up soon ...

@giffard_liqueurs_syrups @cartedor_uk @wufuyuan.tapioca.egypt @carnation_uk @nudeglass #cocktails #falooda #faloodacocktail
#eastercocktails #tabithastipples

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