Borrago Newsletter #15: Delicious non-alcoholic Christmas drinks and it's time to Save Santa
Winter is certainly here and we are focussing on seasonal treats to warm you up. What better ingredient to hero than cinnamon. A fragrant, sweet spice, it is always warming and has a whiff of Christmas about it. We have a bumper edition this month with lots of ideas and to help you get excited about the run up to Christmas. From all of us here at Borrago, we hope you have a fabulous festive season and a very Happy New Year.
This is the perfect Christmas party cocktail. You can make a big batch in a saucepan and keep it warm, just use less spices as they will overpower it if left in for too long. It is surprisingly good cold as well, just mix up hot and let it cool. Where others serve mulled wine, give a fantastic non-alcoholic option with the Borrago Winter Cup. For the recipe click here
This Christmas we want to #SaveSanta, but we need your help! Santa is very polite and always tastes the drinks left out for him. This year why not leave Santa a delicious non-alcoholic drink (I hear he likes Borrago).
Take a picture of your Borrago drink left for Santa on Christmas Eve and tag @borragodrinks on Instagram for the chance to win a bottle of Borrago, just in time for the New Year celebrations. Click here for more information on #SaveSanta
12 (non-alcoholic) Cocktails of Christmas
Struggling with festive non-alcoholic drinks? View our Pinterest Board or Blog for the 12 Cocktails of Christmas. If you are hosting a party over the festive season, take a look at our cocktail recipes in order to make jugs and serve when needed for a stress- free event.
Christmas Tree Cinnamon Rolls
A sweet and sticky bun full of delicious Christmassy flavours. The Christmas Tree shape makes the perfect tear and share family snack. Served hot or cold, or even made in advance and frozen. The Christmas Tree Cinnamon Roll is perfect to keep everyone satisfied this Christmas.
For the Rolls
- 60 ml water
- 2 tsp yeast
- 80 ml milk
- 60g butter
- 1 tsp salt
- 60 g caster sugar
- 2 cup plain flour
- 1 lemon (zested)
- 1 egg
For the filling:
- 60g butter (softened)
- 100 g caster sugar
- 2 tsp ground cinnamon
- 100g Christmas fruit mince (or a combination of sultanas, currants and candied peel)
- 80 g icing sugar
- 2 tsp boiling water
- Cake decorations - white or silver balls
Method: 1. In a small saucepan; heat milk until almost boiling. Add butter, salt and sugar and stir to combine. Set aside to cool. Combine water and yeast in a small bowl with a pinch of caster sugar. Leave for 3-4 minutes until frothy.
2. Stir through yeast mixture
3.In a stand mixer with a dough hook, combine flour and lemon zest. Add wet mixture and egg. Mix until soft and elastic. Cover with a tea towel and set aside in a warm place for at least 90 minutes - ideally a few hours.
Preheat oven to 160C (180 if using a convection oven or AGA). Turn dough out onto a lightly floured surface. Roll out into a large rectangle, approximately 5mm thick ready for filling. Smear entire surface with butter. Combine sugar with cinnamon, and sprinkle this over the dough. Top with Christmas fruit mix.
4.Starting at one end, roll the dough into a log and slice into 15-20 even pieces.
5.On a large oven tray lined with baking paper, arrange cinnamon rolls in a Christmas tree shape. Bake for 20-25 minutes or until lightly brown.
For glaze, combine icing sugar and water in a small bowl. Drizzle across the Christmas tree, top with balls and serve.
Best eaten warm and with lots of napkins for very sticky fingers!
Borrago's Christmas Special
We have designed our very own special Borrago mince pies, using a splash of Borrago #47 Paloma Blend and delicious wintery fruits. For the recipe, email email@example.com and let us know what you think.
We hope you have enjoyed this newsletter and look forward to chatting more next year . Say hello on social media with @BorragoDrinks
Thank you for making it to the end, until next time, stay safe over the festive season and we wish you a wonderful and memorable Christmas, all the best Tom TH
Until next time, all the best - Tom TH