Van Ryn’s hot choctail

SERVES 1 TIME 40 MINS LEVEL EASY

Fight off the winter chill in the most decadent way with hot drinking chocolate and fine brandy cocktails, while raising a toast to World Chocolate Day on July 7. Potstill brandy and quality, dark chocolate always makes a great pairing. Using Van Ryn’s 10-yearold Vintage Brandy and 12-year-old Distiller’s Reserve potstill, cocktail specialist Owen O’ Reilly created hot brandy choctails. An extra flair is added with Nomu’s range of premium hot drinking chocolates. These recipes can be made at home and promise the most decadent accompaniment to help you own winter.

INGREDIENTS

Pumpin puree

1 butternut

4 tbsp Nomu

Cook’s Collection Holiday Baking spice

300ml water

200g sugar

COCKTAIL

50ml Van Ryn’s 10-Year-Old

Vintage Brandy, per serving

35ml pumpkin purée, per serving

2 tsp Nomu Skinny Hot Chocolate per serving

Boiling water, to top up

TO SERVE

250ml whipping cream, whipped,

1 pump Nomu vanilla paste

Pumpkin purée, to taste

METHOD

1. Preheat oven to 200°. 2. Cut pumpkin into 4, remove seeds, and place onto a baking tray. 3. Sprinkle with 2 tbsp NOMU Cook’s Collection Holiday Baking Spice, and bake for an hour, or until the pumpkin is so to the touch. Set aside – once cool, remove the pumpkin skin. 4. While cooling, add the water, sugar and remaining, 2 tbsp NOMU Cook’s Collection Holiday Baking Spice to a small pot, and bring to a rolling boil. Simmer while stirring occasionally for 10 minutes. Add baked pumpkin pieces to a blender or food processor with the spiced syrup. Blend until smooth and then pour through a fine strainer. 5. Add a li le water if the purée is too thick. Use immediately or store in the fridge for up to 3 days. 6. Pour the Van Ryn’s 10 Year Old Vintage Brandy and pumpkin purée into your choice of mug or glass. Add NOMU Skinny Hot Chocolate and stir into a paste. Add boiling water, leaving room for cream, and stir briskly. 7. Whip the cream to so peaks and stir through the NOMU Vanilla Paste. Gently spoon the cream into the glasses, and drizzle with the remaining pumpkin purée.