Christmas cocktail

Ingredients for 1 servings:

• ½ pack of gingerbread spice
• 500 ml water
• 500 g sugar
• 1 tsp food coloring powder in silver
• 1 cl syrup
• 5 cl cranberry juice
• 5 cl orange juice
• some sugar
• 2 ½ cl cream, whipped
• some vanilla sugar
• some gold food coloring powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

alcohol-free, layered

I made the gingerbread spice syrup using half a packet of gingerbread spice, 500 ml of water, 500 g of sugar, and about 1 teaspoon of silver powder. Mix the ingredients, simmer for 10 minutes, then pour into sterile bottles and let cool. The silver powder will settle and must be shaken up again before use. When using orange juice and cranberry juice, make sure the sugar content isn’t too similar, otherwise it won’t stack. If necessary, add a little more sugar to the orange juice. Pour 1 cl of the spice syrup into a glass (approx. 150 ml volume). Layer the orange juice (hold a spoon against the rim of the glass and let the juice slowly run over it, or use a cocktail layering aid if you have one). Layer the cranberry juice in the same way. Pour the whipped cream (still pourable) with vanilla sugar over the top to create a “snow blanket” and garnish with a little gold powder (sifted through a sieve with a spoon for even and fine distribution). If available, serve with a Christmas cookie, a Christmas napkin, and a straw. When drinking, it’s best to swirl the straw through the layers; if you stir the layers together, it will look like mud punch, but it tastes just as good.