The Christmas Ball Gin Company Mince Pie Christmas Liqueur - Mixed Spice and Fruit Flavoured Liqueur Christmas Gift with Edible Silver Flakes - 70cl, 16% ABV

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Before I head to the recipe itself, three things to note. Firstly, I used Cotswolds Cream Liqueur. Simply because it’s bloody gorgeous. It’s more unctuous than any other liqueur like this I’ve tried, so perfect for ice cream. And the toasty, caramel toffee, malty butterscotch flavours work incredibly well with a good vanilla ice cream.

As the only chocolatier to run two bars; one in London’s Borough Market and one at our hotel in Saint Lucia, we know a thing or two about crafting an impeccable tipple. We’re always on the lookout for new, innovative flavours for our Velvetised Creams and we’re delighted to welcome our Mince Pie Vodka Cream to the collection. Brimming with warming winter spices and tangy fruits, our aromatic Mince Pie Drinking Chocolate is sure to be your new festive favourite. Made with mellow milk chocolate and bursting with flavour, it’s perfect for curling up with on a cold winter’s eve. With 10 single-serve sachets to enjoy, you can whip up a comforting cup with no mess or fuss. Each one has been measured out for you, ensuring the perfect portion. Pair with our revolutionary Velvetiser™ hot chocolate maker for ultimate smoothness in every sip. Bake in the pre-heated oven for 20 - 25 minutes until golden brown. Remove from the moulds and leave to cool. These can be frozen between layers of greaseproof paper in a Tupperware box until Christmas. Defrost at room temperature or for a few minutes in a warm oven. Serve immediately, dusted with icing sugar and topped with the orange peel. Alternatively, you can prepare your hot chocolate on the hob or go for a refreshing iced version. To make a chilled drinking chocolate, And you see, this blog post was supposed to go up before Christmas. But I had a nasty viral bug that laid me low for three days, the three days including one where I’d have made this.As with all our hot chocolates, you can expect real grated chocolate for a satisfying richness like no other – and only natural ingredients. There’s nothing artificial here. Score the apples around the centre and place them in a dish. Bake for 1 hour or until soft in an oven heated to 200°C/400°F. Squeeze all the pulp from the apple skins into a large bowl, using a ricer or by passing it through a sieve. Break your 2 eggs into a small bowl, Separate the remaining egg, add the yolk to your two eggs and retain the white if you wish. Put the flour and salt into a mixing bowl, zest the orange on top of the flour and mix it in thoroughly.

Place these strips into the syrup and allow to simmer for 10 to 15 minutes until the peel becomes soft and translucent. Remove the peel from the syrup using a slotted spoon, letting as much of the syrup drain off as possible.Half fill the pastry cases with mincemeat using a spoon then cover with crème d’amande using another spoon or piping bag if you prefer. For those in search of the most delectable tipple, look no further than our Mince Pie Velvetised Cream — our brand new, limited-edition flavour. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates!