Raspberry Ganache Kiss

Ingredients

• 2 Tbsp Tea Forté Raspberry Ganache loose leaf tea
• 6 ounces near-boiling water
• 1 ½ ounces Baileys Irish Cream liqueur
• 1 ½ tsp cocoa powder, or more to taste
• 3 or 4 ice cubes
• 1 fresh raspberry, for garnish

Directions

1. Spoon the loose tea leaves into a tea press or mug with a steeping basket.
2. Pour 6 oz of near-boiling water over the tea leaves and steep for 3-5 minutes. For extra zing, steep the tea for a minute or two longer. Remove the infusing basket when done steeping.
3. Pour the hot tea liquid into a cocktail shaker. Add in the Baileys, cocoa powder and ice and vigorously shake until the cocoa has completely dissolved.
4. Strain into a martini glass and garnish the rim with a fresh raspberry.

Yields: 1 cocktail