Your Christmas Countdown

Willy's Boozy Hot Choccy

Ingredients

• 2 tbsp heaped cocoa powder
• A mug full of milk
• 1 x tsp brown sugar
• ½ tsp nutmeg
• 50ml Baileys
• Whipped cream to top
• Chocolate flake
• Dark chocolate for grating

1. Get your mug full of milk so you have the right amount and bring to a small simmer on a low heat. When the outside of the pan is bubbling gently stir in your cocoa powder and your sugar.
2. Grate in some chocolate and add nutmeg then turn the heat off and add Baileys, constantly whisking.
3. Pour into a mug and top with whipped cream, a flake and chocolate shavings.

For more information, visit drinkaware.co.uk.

Melissa's Baileys Chocolate Truffles Recipe

View Melissa's Instagram: www.instagram.com/fowlmouthsfood/ 

Ingredients

• 200ml double cream
• 100ml Baileys
• 50g unsalted butter
• 300g dark chocolate (minimum 70% cocoa solids), broken up
• Pinch of salt
• Cocoa powder

Method

1. Heat the cream and baileys in a saucepan over a medium heat and add butter and salt. Once it is simmering, remove from heat and add chocolate. Stir until it is all mixed together and glossy. Once cool, refrigerate for 2 hours until it is firm.
2. Prepare a bowl and plate with a dusting of cocoa powder, using a sieve to break up lumps. Using two teaspoons, scoop rough lumps of chocolate and drop them into the bowl. Once there are five or so lumps, shake them lightly around to coat in cocoa and then roll into balls using your hands. Move to plate.
3. Repeat until all the chocolate mix is used up.
4. Store in a box in the fridge, with extra cacao powder. 

Crimbo Pud Slab

Makes 1 x 500g slab | Time: 10 mins

Ingredients

• 400g milk chocolate
• 100g white chocolate
• 1 tbsp mixed spice
• 1 tbsp cinnamon
• 2 tbsp candied peel
• 2 tbsp dried mixed fruit (sultanas, raisins etc...)
• Gold dust to finish (optional)

Method

1. Melt the milk chocolate in a heatproof bowl over a deep pan of simmering water (make sure the bottom of the bowl does not touch the water).
2. Add the mixed spice and cinnamon to the melted chocolate and stir to combine.
3. In a separate bowl repeat the melting process for the white chocolate and set aside.
4. Line a baking tray with baking paper and pour the milk chocolate into the centre. Spread out into a rectangle shape using the back of a spoon.
5. Drizzle over the white chocolate and then evenly sprinkle with the candied peel and mixed fruit.
6. For a little extra magic, sprinkle with edible gold dust and pop in the fridge to set.
7. Snap away and enjoy, or if you can resist temptation why not wrap up as the perfect Christmas gift?

‘Tis the season for sweet ‘n’ spicy. But why not do something a little different this year, and turn gingerbread man into gingerbread jam? This delicious cupboard filler can be a chutney for cheese boards or a topping for sweet breakfasts and desserts. How will you serve yours? Even better you can start getting prepped for Christmas and make yours now. 

Gingerbread Man-Jam Recipe:

Makes 1kg (just over 3 x jam jars)

Time: 45 mins

Ingredients:

4 apples peeled, cored and diced into 1cm chunks (sweet and tart variety such as Gala)

120ml lemon juice

130ml apple juice

1 cinnamon stick

1.5 inches of fresh ginger, finely chopped

100g granulated white sugar

30g gingerbread man, blitzed into fine breadcrumbs

1tsp ground cinnamon

1/4 tsp salt

1/2 tsp ground ginger

1/4 tsp ground nutmeg

120ml black treacle

Method:

1. In a large, deep saucepan add the apples, lemon juice, apple juice, cinnamon stick and fresh ginger and gently simmer for 10-15 mins until soft.

2. Add the remaining ingredients and simmer for a further 15 mins ensuring to stir and then boil for 5 mins until sticky and thickened - the mixture should be around 100 degrees (you can adjust the acidity and sugar levels by adding more sugar or lemon at this point, so remember to taste)

3. Test the jam is ready by spooning a little onto a chilled plate. Leave to cool for 2 mins and then gently push with your finger. If it wrinkles and does not spill back on itself it is ready. If it is still loose boil for a further 5 mins.

4. Cool for 10 mins, stir and then pour into jars, seal and label.

Once opened, refrigerate and use within 4 weeks.

White Christmas Cocktail (Pumpkin Spice White Russian)

Serves 4

Visit drinkaware.co.uk for the facts.

Ingredients:

4 Morrisons ginger nuts cookies, crushed
1 tsp Morrisons honey
185ml coffee liqueur (e.g., Kahlua)

160ml Morrisons Imperial Vodka

1 and ½ tsp pumpkin spice or ground cinnamon

185 ml Morrisons double cream

Ice cubes

Gingerbread Men Biscuits for decoration (optional)

Method:

Place the crushed ginger snap cookies on a plate.

Rub rims of 4 glasses with honey and dip in cookie crumbs to coat.

Whisk together coffee liqueur, vodka and pumpkin spice (or cinnamon) in a measuring cup. Pour into prepared glasses, dividing evenly.

Top with ice cubes.

Divide the heavy cream evenly among glasses and serve immediately.