Another favourite drink. Hot apple cider. This is the perfect drink for winter and Christmas. It’s so warming and yummy and at least for me always makes me feel like it’s Christmas time.
Definitely good any time of the year though but especially when it’s cold. Dubai’s not cold so I pretend! :-p
To make the drink:
Heat up green apple juice on the stove. Add half a lemon and a cinnamon stick. You could also add orange slices instead of the lemon. Let it simmer slowly on the stove but not boil. It is just hot apple juice at the end of the day but it is awesome!!
Tis the season! And I’m soooo excited. Unfortunately I’m in Dubai for the second time in a row BUT I definitely plan to make the most of it. I’ve had this drink idea rolling around in my head for about a week now, and have been trying to figure out how best to make it. Today I finally figured it out… candy cane sugar syrup! yum.
This is pretty much a vodka cranberry but with a peppermint twist. The twist being candy cane syrup. Other thoughts to make a peppermint twist: creme de menthe or peppermint extract.
To make the cocktail, mix: vodka, a squeeze of lemon juice, and some candy cane syrup. Add ice. Shake and strain into a martini glass. I’m not exactly sure of proportions because I just mixed it, but my assumption would be (per a glass): 1 shot vodka, 1/2 shot candy cane syrup, and a big squeeze of lemon juice. Top the martini glass with raspberry/cranberry juice. Decorate with a short candy cane. I also tried to rim the glass with crushed candy cane powder but that didn’t work – for round 2 I’m going to blitz the candy canes in a mixer to a fine dust. That might work better than pounding with a pestle.
Candy cane syrup
1.25 cups boiling water
2-3 candy canes
Add 2-3 candy canes to boiling water (break them into smaller pieces first) and juice from a quarter of a lemon. To the mixture add in some mint leaves and a little sugar. Let the mixture bubble until the candy canes are all melted. Strain into an airtight container.
So. I’m suuuper envious of everyone back home and all the beautiful snow. I’m not a fan of the sun at the best of times but at Xmas time its even worse. It just doesn’t feel like Christmas! Christmas is supposed to be cold and a little grey. There should be Xmas trees and a fire going and in between the glasses of wine and cocktails (margaritas and mojitos) there is supposed to be warm apple cider and hot chocolate. Its 30 degrees outside… its too warm for apple cider and hot chocolate!! 😦
Oh well, I guess I’ll just have to sweat as I drink my hot chocolate. hee!
Peanut Butter Hot Chocolate
Peanut butter and chocolate… its the most amazing combination, and adding a dollop of peanut butter to this hot chocolate adds an extra smooth, sweet, creamy dimension.
In bain marie melt some milk and dark chocolate together with a splash of milk. Stir continuously. Add in a dollop of peanut butter and keep stirring until everything is smooth and mixed. Then add in more milk and whip. At this point can add the mixture on a low heat to a pot and then whip so that the hot chocolate becomes a little frothy.
For when the girls come over!
Start by making a raspberry coulis: heat raspberries, sugar, lemon and water in a pan. Cook. Depending on whether you like your coulis more sweet or sour (I like sour) use more or less sugar and lemon. The amount of water will also depend on the consistency you want. I like my coulis thick but runny so will probably put just enough water to cover the raspberries and sugar. Once cooked (cook slowly on a low heat) when everything is mixed, no sugar lumps and bubbling. Remove from heat and blend. Adjust raspberries or water depending on consistency you want at this stage (if necessary). Pass the blended coulis mix through a sieve to remove all pips. Coulis should be smooth and thick and runny. Put cooled coulis mix into a squeezy bottle and chill in fridge.
On to the mojitos…
I like to make the sugar, lime, lemon, mint and rum mixture first (a few hours ahead) to let all the flavours mix. Start by making a sugar syrup (heated water and sugar) and add into a jug. Follow with loads of limes and few lemons. Don’t throw the “shells” away add them to the jug. Again use more or less sugar and lemons/limes depending on whether you prefer sweet or sour. I like sour but balance is necessary. Then add in some roughly chopped mint. Stir/Pound this all together… THEN add in the rum. A nice good quality rum, the amount will depend on taste and the evening’s plans… hee! I also add a little green apple juice for an extra sweet and sour kick.
Let this all sit. Just before your friends come over, add in the ice and soda water. Let it all sit and chill.
When its time to serve, take a champagne glass and squeeze a little of the raspberry coulis into the bottom of the glass. Top with mojito and chuck in a few chilled raspberries. Then enjoy and make sure to keep topping up!! x