Mistletoe and holly cocktail

  • 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: bamboo skewers or swizzle sticks.
View metric measurements
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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