Christmas Nutcracker Cocktail with Hazelnut Liqueur
Ingredients:
For the cocktail mix in the shaker:
• 30 ml vodka
• 30 ml Amaretto (almond liqueur)
• 10 ml brown sugar syrup (or white sugar syrup if you prefer less
sweetness)
• 1/4 tsp ground nutmeg
For the foam:
• 30 ml hazelnut-flavored cream liqueur (e.g. Frangelico)
• 30 ml heavy cream (for fluffiness)
For garnish:
• Grated nutmeg or cinnamon (optional)
• Ice cubes
Instructions:
1. Prepare the cocktail mix in the shaker:
Add vodka, Amaretto, brown sugar syrup, and ground nutmeg to a shaker.
Fill the shaker with ice cubes and shake vigorously for about 10-15 seconds to mix all ingredients and chill the mixture well.
2. Whip the foam with the siphon:
Pour the hazelnut-flavored cream liqueur and heavy cream into a siphon bottle. Seal the bottle and charge it with a nitrous oxide charger.
Shake the bottle about 10-15 times to create a light and fluffy foam. Let the mixture chill in the fridge for about 2-3 minutes so that the
foam becomes thicker and fluffier.
3. Assemble and serve:
Pour the shaken cocktail mix into a glass filled with ice cubes. Add the fluffy whipped cream liqueur foam on top of the cocktail.
Garnish the cocktail with grated nutmeg or cinnamon, if desired. Serve and Enjoy!
The Nutcracker cocktail is now even fluffier and richer, thanks to the addition of whipped cream and hazelnut-flavored cream liqueur like Frangelico. This cocktail is packed with warm, spicy flavors, while the fluffy foam adds a luxurious texture to every sip. Perfect for festive moments!
Halloween Pumpkin Muffins with Carrot Cream Cheese Frosting
Ingredients:
For the muffins:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger (optional)
• ¼ tsp salt
• 2 large eggs
• ½ cup brown sugar
• ½ cup white sugar
• 1 ½ cups pumpkin puree (pumpkin roasted and pureed)
• ½ cup oil
• 1 tsp vanilla extract
For the carrot cream cheese frosting:
• 200 g cream cheese
• ½ cup heavy cream
• ¼ cup sugar
• ½ tsp vanilla extract
• ½ cup grated carrot (roasted and cooled)
Instructions:
Making the muffins:
1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine all the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
3. In a separate bowl, whisk together the eggs, brown sugar, white sugar, pumpkin puree, oil, and vanilla extract. Add the wet
ingredients to the dry ingredients and mix until smooth and combined.
4. Fill muffin tins about ¾ full with batter and bake for about 20-25
minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool completely.
Making the carrot cream cheese frosting:
1. Roast the carrot, then grate it and blend it into a smooth puree.
2. In a mixing bowl, beat together the cream cheese, heavy cream, sugar, and vanilla extract until smooth.
3. Add the cooled carrot puree and mix until fully incorporated.
4. Pour the mixture into a siphon bottle and charge it with a nitrous oxide charger.
5. Shake the bottle about 10 times and chill it in the fridge for about 2-3 minutes until the foam becomes fluffy and light.
Serving:
1. Once the muffins are cooled, cut a small slit on top of each muffin.
2. Using the siphon bottle, add a generous swirl of carrot cream cheese foam on top of each muffin.
3. If desired, garnish with additional grated carrot or a sprinkle of cinnamon.
Tips and Variations:
• Roasting the carrot: Roasting the carrot before adding it to the frosting gives it extra sweetness and softness, which blends
beautifully with the cream cheese.
• Muffin mix-ins: If you like, you can add dried fruits such as raisins or apricots to the muffin batter for an extra burst of flavor.
Autumn Spiced Pumpkin Espresso Martini
Ingredients:
• 50 ml strong espresso (made with ground coffee and hot water)
• 40 ml pumpkin liqueur (or pumpkin puree and sugar)
• 30 ml white rum (or strong vodka)
• 15 ml heavy cream
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ½ tsp vanilla extract
• Decaffeinated espresso (if you prefer a lighter coffee drink)
Instructions:
Making the coffee:
1. Brew or make fresh espresso (alternatively, you can use previously brewed and frozen espresso ice cubes to avoid diluting the
cocktail).
2. Let the espresso cool to prevent it from affecting the temperature of the cocktail.
Making the cocktail mix:
1. Pour the espresso, pumpkin liqueur, rum (or vodka), spices (cinnamon, nutmeg, ginger), and vanilla extract into a shaker. If
you’re using pumpkin puree, add that as well.
2. Add ice (about 4-5 ice cubes) and shake vigorously for at least 15 seconds to ensure all ingredients are mixed well and the cocktail is properly chilled.
Making the foam:
1. Pour the heavy cream into a siphon bottle, adding 1 tsp cinnamon and ¼ tsp nutmeg (you can also add a bit of pumpkin puree to
enhance the pumpkin flavor).
2. Close the bottle and charge it with a nitrous oxide charger.
3. Shake the bottle at least 10 times to create a light, fluffy foam.
Serving:
1. Strain the cocktail mixture into a glass, leaving the ice behind.
2. Add the fluffy foam on top of the cocktail.
3. Optionally, garnish the drink with a sprinkle of cinnamon or nutmeg.
Tips and Variations:
• Instead of pumpkin liqueur: If you don’t have pumpkin liqueur, you can make your own by mixing pumpkin puree, a bit of brown sugar, and cinnamon (or use a pumpkin spice liqueur, like “Pumpkin Spice Liqueur”).
• Additional spices: For even more autumnal flavors, you can add clove or cardamom to the mix.
• Fluffy foam: The nitrous oxide creates a truly fluffy and luxurious foam, which makes the drink even more special.
Summer Passionfruit Pavlova Mess in a Bowl
Ingredients (4 servings):
• 1 small pavlova (or 200g meringue)
• 160 ml heavy cream
• 1 mango, peeled and sliced
• ½ cup lemon and passionfruit curd (or store-bought version)
• 1 handful of raspberries
• 2 tbsp grated pistachios
• Dried edible flowers (for decoration)
Instructions:
Preparing the Pavlova and Fruit:
1. Break the pavlova into pieces and evenly distribute it in a glass or serving dish.
2. Add the sliced mango pieces between the pavlova pieces.
3. Fill in the gaps with spoonfuls of lemon and passionfruit curd for a
tropical twist.
Making the Cream:
1. Pour 160 ml of heavy cream into a siphon bottle.
2. Add 1-2 tsp of lemon juice (this adds freshness and tanginess).
3. Close the bottle and charge it with a nitrous oxide charger.
4. Shake the bottle about 10 times to achieve a light, fluffy whipped cream.
Assembling the Dish:
1. Spoon the whipped cream between the pieces of pavlova and fruit in each glass.
2. Garnish with fresh raspberries and sliced mango.
Decoration:
1. Sprinkle the grated pistachios over the top.
2. Decorate with dried edible flowers for a beautiful presentation and delightful aroma. This dessert is a perfect, refreshing summer treat with the delicate sweetness of pavlova, tropical fruit, and light, airy whipped cream!
Serve and Enjoy! Serve this tropical Pavlova mess at a summer party or a special evening. Served in glasses or small bowls, this dessert is the perfect balance of lightness and indulgence, satisfying all your cravings for sweetness and freshness. The whipped cream, made with nitrous oxide, is fluffy and luxurious, elevating the recipe to a whole new level!
Tips:
• Customization: If you’re looking for a bit more sweetness, you can add mild vanilla extract to the cream for an extra depth of flavor.
• Fruit Substitutes: Mango can be replaced with other tropical fruits like pineapple or papaya for a new twist.
• Cream Alternative: If you don’t have a siphon bottle, you can simply use a regular mixer to whip the cream.
Cocktail glasses are a great way to serve, but you can also present the dessert on a large plate or share it as bite-sized treats with friends. It’s sure to be a crowd-pleaser!