Christmas favourites

Want to pamper your taste buds this Christmas? Try these simple recipes which will not only evoke the spirit of the season, but will also leave you wanting for more.

IRISH DREAM

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Ingredients:
30 ml freshly brewed espresso; 1 tsp demerara sugar; 120 ml hot water; 30 ml Bailey’s Irish Cream Liqueur; whipped sweetened cream; chocolate flakes

Method:
In a traditional Irish coffee glass, pour freshly brewed espresso and add the sugar.
Top with hot water and pour Bailey’s on it.
Generously top the drink with sweetened whipped cream and garnish with chocolate flakes.

NASHVILLE EGGNOG

Ingredients:
250 ml milk; 2 eggs; 2 tbsp sugar; 30 ml chocolate syrup; 30 ml whisky; 30 ml crème de cacao

Method:

Separate egg yolk from egg white. Whisk egg white till it becomes frothy.
Mix sugar, egg yolk and chocolate syrup. Add one tablespoon milk to form a smooth paste.
Add rest of the milk to the mixture while adding the egg white at the same time.
Pour in a glass. Top with whisky and crème de cacao.

MULLED WINE

Ingredients:
2/3rd tsp caramelised sugar; 750 ml red wine (shiraz or merlot); 1/2 cup brandy; 6-8 cloves; 1 cinnamon stick; orange zest from half an orange

Method:
Pour the wine into a pan and place over low heat.
Lightly pound the zest with the back of a knife to release the aromatic oils. Add to the wine. Also squeeze some juice in, too.
Add the remaining ingredients and stir occasionally. Don’t let the wine come to a boil.
When the wine begins to steam, shut the heat and ladle it into mugs or glasses, leaving the seasonings behind.

GINGERBREAD MAN

Ingredients:
1 and 1/2 cups dark molasses; 1 cup packed brown sugar; 2/3 cup cold water; 1/3 cup shortening; 7 cups all-purpose flour; 2 tsp baking soda; 1 tsp salt; 1 tsp ground allspice; 2 tsp ground ginger; 1 tsp ground cloves; 1 tsp ground cinnamon; 16 ounce chocolate frosting

Method:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
Mix together the molasses, brown sugar, water and shortening.
Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter.
Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.