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Mistletoe and holly cocktail

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
12 fresh cranberries for garnish
350ml cranberry juice (100 percent juice)
60ml white creme de cacao
60ml peppermint schnapps
60ml double cream lightly whipped with 1 tsp icing sugar for garnish
Pinch of matcha powder for garnish
Special equipment
1) Spear three cranberries each onto four bamboo skewers or heatproof swizzle sticks.

2) Pour cranberry juice into a small saucepan over a medium heat and bring to a simmer.

3) Lower the heat, add the creme de cacao and peppermint schnapps and stir to blend and release some of the alcohol. Continue to cook over low heat for exactly 1 minute.

4) Pour the hot beverage into footed glass mugs and place a small dollop of whipped cream on top of each.

5) Garnish with the cranberry skewers and use a fine-mesh sieve to gently tap a light dusting of matcha over the whipped cream. Serve hot.

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