I don’t think I’ve moaned enough about the cold weather, so here’s another go at it. First, let’s give a shout out those of you who live where it’s really cold. You know, snow for months, snow tyres, proper ploughs on the fronts of trains, and stuff. Like you see in the movies if you’re British, because we don’t get the right sort of snow, the country grinds to a halt and people sleep overnight in their cars on motorways because we don’t have the right sort of grit for the wrong sort of snow. You couldn’t make it up. So here’s a warm cocktail of the dessert variety to combat the chill. It’s a mix of cocktails, a sort of brass monkey (an apt colloquialism in this weather) and a hot tropical fruit punch. You don’t need too many of them and you’ll be ranting about the state of the nation, or in bed by 9pm because your child got you up a 5am and you’ve been unable to handle your liquor ever since you got pregnant some years ago. Enjoy responsibly!
Punch the brass monkey in the tropics
Prep time 1 day and 5 minutes Cook time 5 minutes Makes 1 glass
- 160ml can coconut cream
- 1 tsp vanilla extract
- 25ml vodka*
- 25ml rum*
- 50ml ginger beer (I used Fentimans)
- 100ml orange juice
- 100ml cider (I used Luscombe’s Organic Devon Cider)
- 1 cinnamon stick for garnish (optional)
The day before you want this cocktail you’ll need to put the can of coconut cream in the fridge to chill. Remove and whisk the contents with the vanilla extract until it’s the consistency of double cream. You can keep the unused cream in the fridge and have it on pie, or make another cocktail! Measure the liquid ingredients into a small saucepan and heat on low until warm but not too hot to drink. Pour into a mug or liqueur coffee glass. Top with the coconut cream whip (it will float on top like a liqueur coffee), and add the cinnamon stick if using. Take the weight of your feet and sup leisurely.
*double-check the spirits you are using are vegan if you need them to be