Check out these fabulous winter drinks and celebrate in style this December, after all Tis’ the Season to be Jolly…
Eggnog – the one and only classic Christmas tipple
The trick to a good eggnog is to use only the best ingredients, critics are divided on whether or to use bourbon, rum or cognac – the choice is of course yours but a dark sweet alcohol based drink seems to work best – try mixing it up until you find your perfect combination. You’ll need to plan ahead for this recipe as a good eggnog will need at least 8 – 12 hours in the fridge for all those flavours to develop, so it’s best made the day before.
This recipe isn’t for the calorie shy – but we only make it once a year so lets throw caution to the wind and just enjoy!
- 175ml of either Kraken Dark Spiced Rum, Woodford Reserve Bourbon or Couvoiser Cognac
- 700ml full fat milk
- 240ml double cream
- 1 vanilla bean pod
- 3 cinnamon sticks
- 1 teaspoon grated nutmeg (fresh is best)
- 130g cup granulated sugar
- 5 free range eggs (separated)
In a saucepan, mix together your milk, cream, cinnamon sticks, and nutmeg. Split the vanilla pod down the centre and scrape out the seeds add all of this to the mixture.
Bring your luscious smelling concoction to the boil over a medium heat, once it begins to boil remove it from the heat and set it to one side and allow all those delicious flavours to fuse together in the pan.
In the meantime in a large bowl beat the egg yolks and sugar until combined and thickened.
Carefully and slowly whisk in your set aside milk mixture – just a bit at a time until the whole thing is combined and smooth.
Next add your alcoholic beverage of choice and stir it in, then stick the whole thing in the fridge for at least 8 hours (ideally overnight).
Before serving, beat the egg whites in mixer until they begin to form soft peaks. Gently fold them into the eggnog until perfectly combined.
Serve in whatever glass tickles your fancy and garnish with freshly grated nutmeg.
ABC Shooter – lets get this party started
This simple yet visually pleasing shot is easy to make once you get a hang of the layering malarkey. Get your Christmas party started with a couple of these – but remember always drink responsibly!
Take your shot glass and add 15mls of Disaronno, next you will need to layer your Baileys on top of the Disaronno – take your teaspoon and place it bottom side up into the shot glass insuring the spoon is touching the side of the glass but not the Disaronno already in there, slowly pour 15mls of Baileys onto the back of the teaspoon so that it layers and sits on top of the Disaronno. Now for the final layer, make sure your teaspoon is touching the side of the shot glass and slowly pour the cognac on top of the Baileys then stand back and admire your creation. And remember if at first you don’t succeed then try, try again!
Mulled Wine – nothing says Christmas like the smell of Mulled wine
Christmas just wouldn’t be Christmas without a steaming hot pot of Mulled Wine on the go, so take this classic recipe and adjust according to your taste. We’ve found in order to make a good mulled wine it is always best to cook the sugar syrup first using just a touch of the wine as this needs to be done at a high heat and cooking off the alcohol in the wine is not the end result we are looking for – so don’t be tempted to throw in all the wine at the start, take it in stages and the outcome will be fabulous. Vanilla pods, cardamom, ginger wine, allspice amongst a host of other ingredients can all be added according to how you like it – but lets start with this delicious basic recipe first;
- 1 large orange (juice and peel)
- 1 lemon (just the peel)
- 150gms caster sugar
- 1 cinnamon stick
- 5 cloves
- 1 tsp of freshly grated nutmeg
- 2 bottles of your favourite red wine
- 2 star anise
Start by taking a large pan and adding the orange juice and peel, the lemon peel, sugar, cinnamon, cloves and nutmeg. Add enough wine to just cover the sugar then start to heat up the mixture whilst stirring gently, once the sugar has dissolved turn up the heat and boil away for about 10 minutes or until your mixture turns into a thick syrup.
Turn the heat right down and add the rest of the wine and the star anise, give it a good stir and let it heat through gently being careful to not boil the mulled wine at this stage, once heated through serve steaming hot in latte cups or your favourite Christmas mug.
Baileys Latte – a warm mug of goodness
Quick and easy to make this delicious Baileys Latte will sufficiently warm you to your toes on those cold winter nights in.
Perfect for 1:
- 50mls Baileys Irish Cream
- 20mls freshly made Espresso coffee
- 130mls Milk
Chocolate shavings or powder and whipped cream to garnish
Heat your milk in a pan, don’t let it boil but heat it through thoroughly, throw your shot of espresso in the pan then transfer the lot to a latte glass, top up the glass with the Baileys and garnish with the chocolate and cream of your choice. Voilà, simple yet extremely effective.