2.5 oz local honey (we used HL Franklin's Healthy Honey Crystallized Cotton)
2.5 oz water
2 sprigs fresh mint
2 oz bourbon
1/2 oz Xocolatl Vanilla Cacao Extract in Bourbon
2 cups crushed ice
Directions: Warm honey, water and leaves from one mint sprig in a pot until honey melts and mint leaves wilt to make a mint-honey syrup. Gently muddle mint. Take off heat and let cool to room temperature. Discard mint leaves.
Add 1 cup crushed ice to cocktail shaker, then add the cooled syrup, bourbon and Xocolatl extract. Gently shake and strain into a rocks glass filled with fresh crushed ice. Garnish with top of second mint sprig. Pass around our Magnifimint dark chocolate bar.
1/4 cup organic pumpkin puree
1 frozen banana
1/2 cup almond milk
1 T maple syrup
1 t pumpkin pie spice (or a dash each of cinnamon, allspice, and nutmeg)
1/2 cup ice
Dark chocolate chips
Blend everything but the chocolate chips until smooth. Add in the chocolate chips and pulse just a few times to break them up. Top with more chocolate chips!