The Indie Italian: Rum cocktail and Biscotti

The cocktail recipe is an adaptation of the World famous Italian hot chocolate.

>The Indie Italian cocktail: Makes 4 cups
-800ml of pistachio milk
-250gr of powdered white hot chocolate ( I used Ghiradelli)
-6 tablespoons of cornstarch
-8 to 10 tablespoons of icing sugar, to taste
-500ml of white rum (I used El Dorado)
-garnishes : whipped cream, biscotti

>Hot cocoa and Grapefruit Zest Biscotti: Makes 20
-8 tablespoons of melted butter, cooled
-2 large eggs
-150gr of milk hot chocolate
-1 1/2 tsp of baking soda
-100gr of white sugar
-315gr of all purpose gluten free flour (with xantham gum)
-1 teaspoon of salt
-Half a grapefruit zested
-Optional: chopped raisins, almonds or hazelnuts

Instructions :

>For the cocktail:
-Sift the cocoa, cornstarch and the icing sugar  and mix together. Put all the powder in a sauce pan on low heat, adding the milk little by little.
-Whisk the mixture continuously so no lumps are formed. When the mixture starts to thicken, remove from fire.
-Whisk in the white rum and pour into a glass.
-Top with whipped cream and biscotti.

>For the Biscotti:
-In a bowl, whip the sugar and eggs on medium until thick and foamy about 3 minutes.
-Add the melted butter and zest, mix on low.
-Add the flour and cocoa powder, beat on medium until well incorporated.
(Optional) add the chopped raisins/hazelnuts/almonds.
-The dough will be too sticky too handle, cover and chill for an hour.
-Preheat the oven at 200°C and line your baking rack with baking paper.
-Divide the dough in half and shape into logs about 3 to 4 cm high.
-Bake until firm and cooked through, about 25 min. Move to a cutting board and leave to cool completely.
-With a sharp knife, with the logs still warm, cut into 1.5 to 2 cm thick slices.
-Return to the baking sheets to bake for 8 minutes on each side.

You've done it!

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