Obsidian & Amber

Name: Obsidian & Amber
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 45 ml strong brewed coffee; 75 ml strong black tea; 20 ml roasted hazelnut syrup; 10 ml dark chocolate syrup; 1 small pinch fine salt

Warm coffee and black tea with chocolate and roasted hazelnut.

AI Cocktail Info

Serving

150 ml*

ABV

0% (non-alcoholic)*

Calories

75 kcal*

Net Carbs

19 g*

Ingredients

strong brewed coffee strong black tea roasted hazelnut syrup dark chocolate syrup fine salt

AI Request

colors: Iron gray., black, Bronze. Perhaps aged copper. And amber So something dark, metallic-looking, with warm amber or copper highlights flavour: Coffee, Strong black tea, Dark chocolate, Roasted hazelnut Non-alcoholic. Presentation: Geometric, Clean lines. Strong proportions. Nothing unnecessary. No tall delicate glass, Straight sides. Heavy base. Preferably with a faceted pattern. The liquid should be dark. Near-black, perhaps, with warm bronze or amber visible where light passes through. Garnish:...

* Estimated by AI. Values may vary.

Method

Instructions

A warm, zero-proof drink with a near-black coffee-and-tea core, bittersweet chocolate depth, and roasted hazelnut warmth. Serve it gently warm, so the aroma rises while the cup stays comforting to hold. Ingredients 45 ml strong brewed coffee 75 ml strong black tea 20 ml roasted hazelnut syrup 10 ml dark chocolate syrup 1 small pinch fine salt Preparation Brew the coffee and tea strong, then combine with the hazelnut syrup, chocolate syrup, and salt in a small saucepan. Warm gently, stirring, until steaming but not simmering—about 60–65°C. Pour into the warmed glass. Glass A short, straight-sided, heavy-base faceted rocks glass, warmed with hot water and dried before serving. Garnish Balance one perfectly straight, thin baton of dark chocolate across the rim.

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