Kahlua Teeccino Chocolate Martini

Guatemalan roasted ramn seeds, New World cocoa beans and Mexican Kahlua meet each other in this Teeccini. Powered by Peruvian maca, the Incans energizing tuber, with a hint of heat from chiles, they produce a sublime experience. Easy to serve at parties. Simply scale up the recipe, mix everything ahead of time in a pitcher or large jar. Then shake it with ice and serve your guests. Can be served with or without whipped cream on top.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 50 minutes
Servings 4 people


  • 3 cupfuls flour we used wheat
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk Vegan option – use non-dairy milk
  • 1 cup brewed Teeccino Dandelion Coconut allow to cool to at least lukewarm
  • 1/2 cup butter Vegan option – vegan butter alternative
  • 4 eggs Vegan option – you may also use flax eggs. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.


  • Butter
  • Maple syrup
  • Fresh berries


  • Beat yolks well.
  • Add sifted dry ingredients and milk alternately to the yolks, mixing with a spoon.
  • Melt the butter and add to the batter
  • Lastly, fold in the stiffly beaten whites, carefully so the batter stays light and fluffy.
  • Cook per your waffle iron’s instructions.
  • Enjoy with all of your favorite toppings! We chose to use butter, organic maple syrup and fresh berries.



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