As the weather starts to cool off in the evenings and you start to crave hot desserts after dinner, what could be more warming than a lovely Sticky Toffee Pudding Cocktail.
While we were touring Europe in our motorhome we visited Sanlucar in the south of Spain, located on one of the corners of the ‘Sherry Triangle’ and everywhere you looked were sherry warehouses. This was our first, but not last, experiences of Pedro Ximenez, an extraordinarily sweet sherry. Needless to say, the two litres that we bought barely made it to our next destination.
Ingredients:
- 50ml Pedro Ximenez sweet sherry
- 40ml Caramel Syrup
- milk to top up
Method:
- Put the sherry and caramel syrup into your Milk Frother and then top up with milk to the max mark.
- Replace the lid and then press the start button and wait until finished.
- Meanwhile, heat up your glass using hot water from a kettle.
- When your milk frother has finished, empty the water out of the glass and fill with your Hot Cocktail.
- Enjoy your Sticky Toffee Pudding Cocktail.
Lucy’s Top Tip: I think this would work just as well with a dark spiced rum instead of the Pedro Ximenez. Also, you could change the milk to cream or half cream/milk for a silkier taste.