Warm, creamy, aromatic and tart…this one’s a goody!
With a base of fragrant mulled apple juice, topped with a head of chilled Chantilly cream, it ain’t doing your waistline any favours, but it is so, so worth it.
- 1 L apple juice
- 1 cinnamon quill
- 1/2 tsp whole cloves
- 1 tsp honey
- zest of half an orange
- 2 Earl Grey teabags
For Chantilly cream:
- 100 mLs full fat cream
- 1 tsp icing sugar
- 1/2 tsp ground nutmeg
This will make 4 short glasses or 2 tall ones.
Add your mulled apple juice ingredients to a saucepan and simmer over a low heat for 10 – 15 minutes.
While your apple liquid is simmering, whip the cream with icing sugar and nutmeg. Once thick, leave in the fridge to chill.
After simmering, set aside your apple liquid to cool for 5-10 minutes.
It should still be fairly hot when you pour into glasses.
Dollop your chilled cream on top. It should melt slightly, but float.
The tangy apple cuts through the cream, perfumed with Earl Grey tea and spices. It’ll set your taste buds singing!
This mocktail is the perfect accompaniment to any Mexican inspired fiesta.
This came from a recipe from Living Sober’s Drink of the Week section. I like my flavours big and bold though, so I’ve dialled up the chili and it packs a bit more of a punch.
For a couple of drinks, you’ll need:
- 500mLs pineapple juice
- 1 medium jalapeno
- Juice of 1 lime
Slice up the jalapeno and give it a good bash in a mortar and pestle (or with a rolling pin), before adding to a cocktail shaker.
Add the pineapple and lime juice, and a handful or two of ice.
Shake until icy cold and strain into glasses. Make sure you strain out any chili seeds.
Garnish with jalapeno and lime slices.
Fresh, spicy, icy, firey goodness. Perfect with a big bowl of guac!
This mocktail was one of my Christmas creations, hence the festive name, so I’m obviously running ridiculously late with this post.
But who needs the excuse of Christmas to indulge in a mocktail anyway. This one contains fruit, so it’s virtually healthy! (It’s not.)
- A tin of dark plums in syrup
- Elderflower syrup
- Blackcurrant syrup
- Vanilla essence
- Sparkling water
I wanted to make a Plum & Elderflower drink, but I couldn’t find plum juice or syrup anywhere, until I found this liquid gold in a tin of plums.
Drain the plums and reserve the syrup.
I chuck the plums in a ziplock bag in the freezer because they’re perfect for little plum puddings or crumble on a rainy day.
Each drink contains:
- 3 Tbsp plum syrup
- 1 Tbsp elderflower syrup
- 1 tsp of blackcurrant
- a couple of drops of vanilla essence
And then they’re topped with sparkling water to give a bit of fizz
Ideal for when you feel like you deserve something a bit more sparkly and special than your bog standard alcohol replacement drinks.
Since I spent last night avoiding our Christmas work do in favour of hanging out with my good friends Couch and Netflix, I decided to make an occasion out of it and try my hand at Italian Hot Chocolate.
Italian hot chocolate is heavenly. You practically need to take to it with a knife and fork it’s so thick. It tastes like molten chocolate lava and it’s very, very lux.
While it certainly tastes pretty decadent, I’ll let you in on a little secret… it’s not quite as bad for you as you might think because there is a magic little ingredient…
To make one large cup add:
- 2 tsp cornflour
- 1 tsp cocoa
- 1 tsp sugar
To your saucepan:
Fill your cup with milk (full fat) and add a dash to your saucepan to dissolve the cornflour and cocoa.
Add the rest of your milk and a few squares of dark chocolate. I went for Green & Black’s 70% dark chocolate.
I like my hot chocolate quite bitter and dark, but you could dial up the sweetness by adding milk chocolate or extra sugar.
Heat over a low heat for about 5 minutes , stirring until the chocolate has dissolved and the liquid begins to thicken.
Once the consistency has thickened up a bit, pour into a big cup for one. You’re not gonna want to share!
I like to add a drizzle of liquid cream, but you could go the whole hog and add whipped cream and marshmallows.
You could also spice it up with ground chili or add some vanilla essence while it’s heating through. Or make it a festive hot chocolate with mixed spice or cinnamon.
Perfect treat for a cosy date night with the telly
The lemon tree has been absolutely heaving lately, all that plump fruit has just been begging to be juiced and made into lemonade.
And who am I to say no to a lemon tree?
Non alcoholic drink replacements tend to be a bit dull, so I had a go at rosemary lemonade for a sophisticated spin on your bog-standard lemonade.
For this recipe I used:
- 1 litre of iced sparkling water
- 1 cup lemon juice
- A couple of sprigs of rosemary
- 1/3 cup sugar
New Zealand Meyer lemons have mandarin in their heritage, so they’re sweeter than your average thin skinned lemons. If you’re using lemons that are more tart you may need to adjust your sugar ratio.
Add your lemon juice, sugar and rosemary sprigs to a pan, heat on a low heat and simmer for 10 minutes.
If you’ve got the time (and the patience) wait until your sugar syrup cools.
Or, if you’re like me and have no time for faffing around, just add some sparkling water to the pan and then pour over loads of ice.
Top with sparkling water.
Give it a good mix.
And pour (obviously).
The rosemary isn’t overpowering, but you get a good whiff and a subtle flavour, so it’s a simple way to dress up a basic lemonade.
Perfect for a sunny afternoon. Makes about 4 glasses.
The other night I watched Jamie’s Sugar Rush and was horrified to see the insane amounts of sugar they manage to pack into one little bottle of soda! I watched slack jawed, feeling smug in the knowledge that I rarely let even a sip of coke cross my lips.
….err and then I remembered I am an alcoholic and will happily let entire bottles of sugar laden wine cross my lips every single day.
But not today! Today is another day of sobriety and tonight I whipped up a mocktail that I created a few weeks ago – the candy floss fog
I’ve found that a lot of substitutes for boozey drinks are far too sweet, but water is too dull – this mocktail is thirst quenching but the watermelon gives it a unique flavour.
- Watermelon syrup
- Soda water
- Fresh mint
I used Monin watermelon syrup. I love the monin syrups – their gingerbread syrup is to die for – and it also comes in a sugar free version.
Pour a good slug of the syrup over ice
Squeeze over a couple of limes (I like mine pretty limey so I use a couple per glass)
And top up with soda water (wee hee zero calories!)
lemon lime squeezy
You can leave the syrup sitting at the bottom for a pretty gradient effect or mix it all up into a pink fog.
As pretty as a picture