b'SEASONAL FEATUREGingerbread Hot ChocolateServes 1 Skill Level - Easy Prep Time - 10 MinsCook Time - 5 MinsIngredients Method150ml milk 1. Stir the milk, cream, sugar, orange zest and spices together in a saucepan, then 50ml double cream bring to a simmer over a low heat. Remove from the heat and pour through a - tsp dark brown soft sugar sieve into a jug, discarding the clove and orange zest. Pour the warm infused milkorange, zestedpinch of ground ginger back into the pan and stir in the vanilla and chocolate until the chocolate has pinch of ground cinnamon melted and is smooth.1 clove2 drops of vanilla extract 2. Return the pan to a low heat to warm through, if needed, then pour into a 50g dark chocolate, chopped heatproof mug. Top with whipped cream and crushed gingerbread biscuits, if you To garnish (optional)Whipped cream like, then serve.1 mini gingerbread biscuit, crushedClassic EggnogServes 6 - 8 Skill Level - Easy Prep Time - 10 MinsIngredients Method1 vanilla pod, split and seeds scraped out 1. Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and 4 eggs, separated beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and 100ml sugar syrup brandy, and beat again until just combined. Strain into a punch bowl.100ml double cream500ml whole milk100-150ml brandy 2. Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold Ice a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.Spiced Clementine Mulled WhiskyServes 4 Skill Level - Easy Prep Time - 5 MinsCook Time - 5 MinsIngredients Method600ml ginger beer 1. Tip the ginger beer, clementine juice, honey, cinnamon sticks, cloves and 150ml Clementine juice, plus clementineallspice into a saucepan, and bring to a simmer over a low heat. Cook for 5 minsslices to garnish to warm through.2 tbsp honey2 cinnamon sticks5 cloves 2. Remove from the heat and stir in the whisky. Divide between four heatproof A pinch of allspice glasses or mugs, drop in a few clementine slices and serve.200ml whiskyThe Networker Winter 2023 33.'