4 fl oz. Milk
1 fl oz Auchentoshan Threewood
3-4 Heaped Teaspoons of a high quality Spanish Hot Chocolate powder
2 tablespoons of Scottish double cream
Step 1: Add the chocolate powder into a glass teacup.
Step 2: Heat your milk to boiling point on the stove.
Step 3: Fold the hot milk into the powder
Step 4: Add in your measure of Three Wood and stir briskly anti-clockwise until thick
Step 5: To serve add freshly whipped cream
Licor 43 Christmas serves
Cran de Berry 43
· 30 ml Licor 43
· Cinnamon stick
· 10 ml lime juice
· 40 ml cranberry juice
Shake Licor 43, cinnamon stick, lime and cranberry juice with a dash of grenadine and ice cubes in a cocktail shaker. Serve in a tall martini glass with a sugared rim.
• 25ml Licor 43
• 100ml cloudy apple juice
• Dash Angostura Bitters
Pour Licor 43 into a glass and top with cloudy apple juice and Angostura Bitters. For an extra treat top with whipped cream and cinnamon.
Spanish 43 Coffee
• 25ml Licor 43
• Black coffee
• Whipped cream
• Cocoa powder
Warm the Licor 43 and pour into the coffee. Top carefully with the whipped cream and garnish with cocoa powder.
Glass: Rocks glass
· 30ml Midori
· 200ml Apple cider
· 1 Cinnamon stick
· 2 Cloves
Shake over ice and serve. Garnish with a cinnamon stick and lemon
75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1tsp sea salt
1 tbsp Bowmore
Melt the butter, sugars and syrup in a small heavy based pan and simmer for 3 minutes. Add the cream, whisky and sea salt then simmer for another minute or 2 until it thickens. Cool the caramel then dip the chosen glass rim into it and then into some fine caster sugar. Spoon a small amount of sauce into the bottom of the glass and then chill in the fridge for at least an hour. Pour Bowmore into the glass and enjoy.
And here is a link to a masterclass in a unique way to serve Bowmore!
Try at home: Bowmore Whisky and Mark Sargeant present the Salted Caramel Crust