Hannah's Festive Drink Recipes
First, a confession – one of my favourite parts of Christmas is the drinks. Ok, the food is great – but in my opinion a warming, fruity, spice-filled drink completes a Christmas evening fantastically. Whether I’m sitting in a creaky old English pub in front of a fire with a creamy hot chocolate or attending a dressy Christmas bash, mulled wine in hand, life always feels far more festive after that first sip. This year I thought I would try something other than my typical Irish coffee or zesty mulled wine, and have pulled together three wonderfully festive drink recipes that you can easily make at home.
My Top Three Festive Drink Recipes
Blackberry Ombré Sparkler
If you’re looking for a show-stopping, festive beverage for this year’s Christmas do then look no further. This Blackberry Ombré Sparkler is so simple to make and will certainly ‘wow’ your family and friends. The ombré effect is so easy to achieve, with the blackberries adding a delicious, sweet flavour to the champagne, and the sprig of rosemary complimenting it perfectly!
Makes 4 drinks
- 1 cup fresh blackberries
- 1 cup sugar
- 1 cup water
- 4 sprigs fresh rosemary
- 1 bottle champagne
1. In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for roughly 20-30 minutes. The blackberries will become soft and bright in colour and a pinkish purple syrup will form.
2. Making sure it cooks down enough is essential to keeping the ombre effect. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.
3. Once the blackberries and syrup have cooled, spoon about 4 tablespoons of syrup into the bottom of your 4 champagne flutes.
4. Top with champagne whilst tipping the glass to avoid too many bubbles forming.
5. Garnish with fresh blackberries or the cooked blackberries, and a sprig of rosemary.
Mint Chocolate Vodka
This mouth-watering drink is incredibly easy to make (a little too easy…) and can be enjoyed cold over ice, or warmed up with some milk to make a dangerously delicious, alcoholic hot chocolate. Be warned; despite its sweet flavour this drink is fairly strong and can be quite thick, so I would recommend drinking it in smaller quantities as you would with brandy or whisky; 2 shots maximum per glass.
- 2 packs of Divine Chocolate Mint Thins
- 200 ml of fresh cream
- 500 ml of vodka (use more than this if you want to lessen the thickness)
1. Take the individual Mint Thins out of their packets and put into a saucepan. Add the cream and melt over a low heat until fully melted.
2. Pour the mixture into the vodka bottle (I used a funnel which made things much easier), tighten the lid and shake for two minutes. Make sure you use a large bottle with room for the chocolate mixture AND the vodka.
3. Shake before serving. Either serve over ice, or alternatively add to milk and heat in the microwave to make an alcoholic hot chocolate (my favourite of the two).
4. Store in the fridge.
Jamie’s Chocolate Eggnog
For a slightly more challenging but incredibly rewarding Christmas beverage, try Jamie’s Chocolate Eggnog. This comforting treat adds a cheeky twist to an indulgent Christmas classic. It’s made with a base of spiced rum with rich, chocolatey flavours and whipped egg whites, bringing a wonderful fluffy feel. You can enjoy it warmed or over ice.
- 600 ml whole milk
- Crushed cardamom pods
- 1 cinnamon stick
- 2 cloves
- Vanilla pod/ 1 tsp vanilla extract
- 4 free range, organic eggs
- 100 g dark chocolate (around 70% cocoa)
- Pinch of salt
- 3 tbsp honey
- ¼ of a Nutmeg
- 2 tbsp cocoa powder
- 300 ml spiced rum
- 200 ml double cream
1. Heat the milk in the pan along with the cardamom seeds, cinnamon stick and vanilla seeds/ extract. You can also add the whole vanilla pod in to the mixture to infuse. Let it simmer for 3 or 4 minutes.
2. Put the chocolate into a bowl and rest it on top of the pan that’s heating the milk. Let the chocolate melt for up to 15 minutes.
3. Separate the egg whites and egg yolks into two separate bowls. Add a pinch of salt to the egg whites and whisk until they are stiff.
4. Add the honey, nutmeg and cocoa powder to the yolks. Whisk the egg yolks into the honey, cocoa powder and nutmeg. Add in the melted chocolate. Now add the infused milk, ensuring that you strain out the spices using a sieve. Whisk this mixture. Add the spiced rum into this mixture.
5. Pour all of this into the separate bowl of egg whites and mix in a figure of eight until all the ingredients are thoroughly mixed together.
6. Serve at room temperature, over ice or hot using a bain-marie. Finish with a little grated nutmeg, chocolate and clementine.
If none of these tickle your fancy and you want to read our festive drink recipes from last year, click here.