While it is true that often we associate cocktails to seasons like summer, with refreshing elaborations and somewhat festive, the winter season is also appropriate for recipes like the ones we show today, two sweet cocktails that will delight your palates and those of your guests at any occasion.
Hot chocolate with fennel seeds and ginger
Nothing better to offset the rigours of a cold winter afternoon that this sweet, flavourful and restorative preparation.
Ingredients (for 2 people):
- ½ l milk
- 100 g grated chocolate with milk (reserve some for garnish)
- 1 teaspoon ground ginger
- 1 teaspoon fennel seeds
- Pinch of salt
Gently heat half the milk in a saucepan, add the chocolate, ginger, fennel and salt, and stir until chocolate is melted. Add the remaining milk, bring to a comfortable temperature for consumption (don’t let it boil), and whisk until build some foam. Strain into two glasses or cups, sprinkle with grated chocolate and serve.
Out With The Old
Actually it is a variation of a classic champagne cocktail, conceived to be consumed on New Year, but good for any moment of celebration in winter.
- 750 ml port (tawny works best)
- 150 g Christmas pudding, crumbled
- Sugar cubes
- Angostura bitters
- Champagne or cava
In a large pan over medium heat, reduce the port by a third. Add the pudding and leave to infuse. Strain through a coffee filter and reserve. Soak a sugar cube in Angostura bitters and place it into a flute type glass. Add the port mixture, complete with champagne and serve.
Distillery Angostura Distillery produced Angostura Bitter 200ml a drink of the liquors & creams category native of Venezuela.
Perrier-Jouët Grand Brut is a sparkling wine of the Champagne Apellation made with pinot Noir and pinot Nero.