A new take on the classic ice ball, using ginger beer to spice things up a bit.
The creaminess of the Advocaat with the ginger makes it sort a cold, alcoholic version of
everyone’s favourite gingerbread latte, so why not serve it in the same way?
Ice to serve
50ml shot Advocaat
125ml alcoholic ginger beer (or enough to fill glass)
1 mini gingerbread man to serve
Put the ice in a Martini glass, pour over the Advocaat and top with the ginger beer. Give it a bit of a mix then put then hook the gingerbread man on the lip of the glass.
Christmas Cake shot
This punchy shot of alcohol mixes all of the best bits from a good Christmas cake; brandy, marzipan and icing.
1 tsp icing sugar
25ml shot brandy
25ml shot Disaronno
Put the icing sugar in the bottom of a large shot glass, or mini teacup.
Slowly pour over the brandy, whilst stirring a little to dissolve the icing sugar, then pour in the Disaronno and mix.
Salted Caramel Hot Chocolate
The nights are getting darker and colder, and the need for something warm and comforting is growing stronger. You don’t have to drag yourself out to make this ultra rich treat, stay in and do it yourself. Don’t feel bad about the sweetness, it’s Christmas.
For the Salted Caramel Sauce:
1 tbsp golden syrup
80ml double cream
Pinch of sea salt
For the Hot Chocolate:
Splash of vanilla extract
1 tsp sugar
80g dark chocolate
About 70ml double cream to serve
To make the sauce, melt the butter sugar and golden syrup in a small saucepan for about 3 minutes, until bubbling and amber. Pour in the cream and stir then add the salt. Leave bubbling for another minute before taking off the heat and pouring into a container to cool and thicken.
To make the hot chocolate, gently heat the milk with the vanilla and sugar in a pan. Once it starts to steam throw in the chocolate. Keep swirling around until the chocolate has fully melted into a rich, milky brew.
To serve, put a heaped teaspoon of the salted caramel sauce into the bottom of a mug. Pour over the hot chocolate and stir. Whip up the double cream and place on top, with an extra drizzle of the sauce to finish.
Spare sauce is great spooned over any dessert, or save it for another hot chocolate.