Prep: Overnight| Cook: no cooking required | Serves: Serves 4 | Dietary: Egg-free, Vegetarian
By Carmen O’Neal
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
Ingredients
- 120ml/4fl oz peppermint liqueur
- 100ml/3½fl oz chocolate liqueur
- 60ml/2fl oz coffee liqueur
- 280ml/10fl oz whole milk
- 200ml/7fl oz cold espresso coffee
- whipped cream, to garnish (optional)
- crushed candy cane, to garnish (optional)
- chocolate shavings, to garnish (optional)
Method
Combine all of the ingredients, except the optional garnishes, in a jug or bottle and stir well to mix. Seal and refrigerate overnight or for up to 24 hours.
Before serving, shake the bottle well to recombine the milk and coffee.
To serve, pour 190ml/7fl oz per serve into a shaker with ice, shake until chilled and lightly frothy, then strain into an ice-filled glass.
Garnish with whipped cream and crushed candy cane or chocolate shavings for a festive finish (if using).