1. ‘O, Holy Chocolate Night!’

Ingredients:

250ml milk
150ml double cream
50gs of high-quality milk chocolate (chopped)
80gs of 60% dark chocolate (chopped)
2tsps of honey
Large white marshmallows
Pinch of cinnamon
Additional cocoa powder/grated chocolate/brown sugar

Method:

1. In a medium sized saucepan, bring together all ingredients except for the dark chocolate.
2. Stir constantly, bring to a shimmer.
3. Turn off the heat and slowly combine the dark chocolate, continue stirring until fully combined.
4. Whisk until smooth
5. Add additional (low) heat, if dark chocolate needs some extra help
6. Serve in a Martini glass
7. Grate chocolate on top of liquor
8. Toast marshmallows on a cocktail pick with a blow torch (optional)
9. Sprinkle a small amount of brown sugar and cinnamon for crunch.

2. ‘Cherry Cheeked Geisha’

Ingredients:

35ml Hennessy
37ml of espresso – Honduran Geisha
20ml Cherry Brandy
2 dashes of chocolate bitters
Trifle cherries to serve
2.5mls of cherries trifle juice

Method:

1. Combine with ice in cocktail shaker
2. Serve in signature cocktail glass 
3. Serve with three cherries of a cocktail pick.

Espresso recipe:

3. ‘A Holly, Jolly Christmas Drink’ (*vegan friendly)

Ingredients:

350ml Oat milk
¼ tsp of cinnamon
1/8 tsp of ground ginger
2 whole cloves
Pinch of salt
½ cup of vegan cream or nut alternative
50g of maple syrup
½ tsp of vanilla extract
2 tsp of dark rum – optional.

Filter brew recipe – El Comedor*

Method:

1. Warm oat milk with spices, do not bring to boil.
2. Turn off heat source and when oat milk has cooled, slowly add the cream.
3. Allow to cool then add maple and rum.
4. Add to coffee.
5. Sprinkle of nutmeg and ground ginger

*Coffee concentrate recipe:

Method