Celebrate with a mocktail infused with Christmas spices
Ingredients
Cooking Instructions
Download PDFTo make the syrup, gently toast 10 allspice berries, 1 vanilla pod, 8 cloves, 3 cinnamon sticks and 2 star anise for 3–4 minutes in a dry pan, taking care not to burn them. Juice the clementines into the pan (approx. 120ml juice) and add the peels. Discard pith and seeds. Add the water and sugar, then bring to a gentle simmer for 15 minutes. Allow to cool, then strain into an airtight vessel. Store in the fridge for up to two weeks.
To assemble, add 4 tablespoons of fresh orange juice and 1 tablespoon of the syrup to a champagne coupe. Stir to combine. Top with 90ml of sparkling wine, stirring gently to preserve the bubbles. Repeat to make the remaining drinks.
Serve each mimosa with a cinnamon stick and star anise.
