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Christmas Tipples and Booze Infused!

Celebrating the festive period with a tasty tipple or two is almost a tradition for most of us, and we love incorporating smooth, warming drinks such as Baileys into our Christmas dessert recipes. Of course, soon after Christmas comes New Year’s Eve, and we love a good festive cocktail too!

Orange Hot Chocolate – Alcohol Optional!

Ingredients

 

Method

  • Warm the 300ml milk either in the microwave or on the hob, add in the 2-3 drops of Orange Spice Drops
  • Stir in the Callebaut Belgian Dark Chocolate Powder, until combined
  • Pour into your favourite Christmas mug!
  • Top with squirty cream, mini marshmallows and white chocolate curls

TOP TIP: For an alternative Christmassy taste, try incorporating some more of our Spice Drops, like Mulling Spices or Cinnamon into your festive hot chocolate! Or, for an indulgent late-night tipple, add 20ml of Baileys!

Peach Bellini

Ingredients

Method

  • Chill a champagne flute
  • Once cold, full the champagne flute halfway with Peach Purée

Fill to the top with prosecco, stir well and enjoy!

Baileys Chocolate Truffles

Ingredients

Method

  • Put the chocolate chips into a plastic bowl
  • Measure the cream into a jug with the Baileys and boil it in the microwave for about 40 seconds, or bring it to the boil on the hob
  • Pour the cream and Baileys mixture over the chocolate and allow it to stand for 3 minutes
  • Using a spatula, combine the chocolate with the Baileys and cream mixture until you reach a smooth texture
  • Put the mixture in the fridge to set for approximately 2hrs – you’ll know when it’s set when the ganache is firm enough to roll into a ball in your hands
  • Put the chocolate flakes onto a plate ready to roll the truffles
  • Once the ganache is firm, take a teaspoon of it, and in the palm of your hands, roll it into a ball

Roll the truffle in the chocolate flakes, coating fully, and place it on a plate. Repeat for the remaining ganache – typically makes 10-12 truffles!

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