Hello everyone, I hope you’re all having a brilliant holiday season!
Today I thought I would share with you a recipe for a cocktail I made today when trying to combine my love of coffee, alcohol, and chocolate. This Mocha Cream cocktail is smooth and velvety with an alcoholic punch, and the right amount of bitterness to prevent it being too sickly. I love it and I’m slightly addicted, but beware because this cocktail is not for the health conscious.
2 parts cooled espresso/coffee of your choice
1 part vodka
1/2 part coffee liqueur
1 part Irish cream
1 teaspoon of brown sugar
1 tablespoon of cocoa powder
5 parts milk (or to taste)
a splash of double cream
1. Pour the espresso over ice in a cocktail shaker, followed by the vodka, coffee liqueur, and Irish cream.
2. Add the sugar and cocoa powder.
3. Shake until the sugar and cocoa is well mixed
4. Add the milk and cream
5. Shake again until smooth and frothy
6. Serve in a glass of your choice and top with whipped cream and chocolate shavings. (I used chocolate orange for that extra festive twist!)
Let me know if you try this recipe yourselves and if you have any cocktail recipes you love! Have a wonderful holiday season and I’ll see you again soon.
Halloween is upon us; the shops are bursting with pumpkins, cinnamon flavoured everything is here, and toffee and caramel is even more tempting a treat than usual. With all this in mind I’ve got the perfect cake that combines all these things for you this autumn!
200g softened butter
200g caster sugar
200g self-raising flour
1 small pumpkin or a can of pumpkin puree
Pumpkin spice to taste (or make your own with cinnamon, nutmeg and clove)
For the filling:
A good helping of runny caramel (you can make your own or buy ready-made caramel like me!)
For the candied seeds:
a handful or two of pumpkin seeds
a tablespoon of olive oil
two tablespoons of cinnamon
five tablespoons of caster sugar
- If using fresh pumpkin, cut it into large chunks, removing the seeds and stringy parts. Save the seeds for later and put the pumpkin in the oven to roast for about an hour at your usual cooking temperature.
- Once the pumpkin is soft, scoop out the flesh and blend into a puree with some double cream until smooth.
- I’m a big fan of the all-in-one method so beat together your butter, sugar, eggs, flour, and pumpkin puree in one bowl. (TIP: if your mixture is curdled/split, ignore it. It means nothing. This will solve itself in the oven.)
- Add the pumpkin spice mix to your cake batter.
- Pour the mixture into greased cake tins – use whatever size you have. Bake for 30 minutes at the same temperature you roasted your pumpkin. The cakes are ready when the sides have shrunk away from the tin and a skewer/knife comes out clean when inserted into the middle.
- Leave to cool completely and remove from the tin.
- Add salt to taste to the caramel and drizzle over your sponges. Do this with however many layers you have. This will depend on the size of your cake tins.
- Roast your saved pumpkin seeds in a drizzle of olive oil for about 25 minutes or until lightly golden and crisp.
- In a separate bowl, mix together your cinnamon and 3 of the tablespoons of caster sugar.
- In a frying pan, gently heat a tablespoon of olive oil and the remaining 2 tablespoons of sugar. Add the roasted pumpkin seeds to the pan and coat them with the melting sugar. Cook in the pan for 3 minutes until deliciously sticky.
- Carefully remove the seeds from the pan and toss them in the separate sugar cinnamon mix you prepared earlier.
- Leave the seeds to cool and then break them apart. Sprinkle the seeds over your cake.
- Make a cup of tea or coffee, grab a slice of cake, and watch your favourite Halloween movie!
Let me know if you try this recipe at home! Happy Halloween everyone!