Mistletoe and holly cocktail

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Ingredients

  • 12 fresh cranberries for garnish
  • 350ml cranberry juice (100 percent juice)
  • 60ml white creme de cacao
  • 60ml peppermint schnapps
  • 60ml double cream lightly Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped with 1 tsp Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar for garnish
  • Pinch of matcha powder for garnish
  • Special equipment: bamboo skewers or swizzle sticks.

Use imperial measurements

Method

How to make Mistletoe and holly cocktail

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 Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please 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 Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please 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 Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream. Serve hot.