The holidays are here, and what better way to celebrate than with festive flavours?

From cozy lattes to indulgent cocktails and unique desserts, these three recipes are sure to make your gatherings even more memorable.


1. 3 Star Flip
A twist on the classic flip cocktail, featuring vieux, Pimento liqueur, and Giraffe Coffee’s organic blend. Sweet, creamy, and spiced with nutmeg, cinnamon, and clove—The 3 Star Flip is sure to warm you up during the colder months.

Ingredients

20 ml espresso
40 ml Voerman Vieux
15 ml The Bitter Truth Pimento dram
20 ml unsweetened heavy cream
15 ml simple syrup
1 whole egg
Freshly grated nutmeg

Preparation

1. Add all ingredients to a shaker with ice, shake well, and strain into a cocktail glass.
2. Garnish with freshly grated nutmeg.

2. Gingerbread Latte

Nothing says Christmas quite like the comforting flavour of gingerbread! This Gingerbread Latte is rich, creamy, and spiced just right for the season. Perfect for cozy mornings or holiday get-togethers.

Ingredients
20 ml Monin Gingerbread syrup
1 espresso
220 ml Alpro Barista Oat
Alpro whipping cream
Gingerbread man
Ground gingerbread spices

Preparation
1. Add 20 ml of Gingerbread syrup and 1 espresso to a latte glass.
2. Steam the Alpro Barista Oat to latte consistency and pour into the glass.
3. Top with whipped Alpro Whipping cream, a gingerbread man, and a sprinkle of ground gingerbread spices.



3. Turka mi su
Joseph Abboud’s Rumi cookbook offers a unique twist on the traditional tiramisu, featuring cardamom, pistachio, and Lebanese coffee. This Middle Eastern-inspired dessert is rich, decadent, and unforgettable.

Ingredients
Serves 12
4 eggs, separated
180g fine granulated sugar
1 tsp ground cardamom
250g mascarpone
500ml Lebanese coffee (or espresso)
60ml marsala or coffee liqueur
500g ladyfingers
100g cocoa powder
100g pistachios, finely chopped

Preparation
1. Prepare sabayon with egg yolks, sugar, and cardamom in a stand mixer on high speed until thick and light.
2. In a large bowl, stir the mascarpone until smooth and soft. Gradually add the sabayon to the mascarpone and mix together.
3. In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture to create a light custard.
4. Mix the coffee and liqueur in a shallow dish and dip the ladyfingers in it. Let them drain and arrange them in a single layer in the bottom of a dish.
5. Spread a layer of custard over the ladyfingers. Repeat these layers twice, finishing with a slightly thinner layer of custard. Smooth the top with a spatula and refrigerate for a few hours.
6. Generously dust with cocoa powder, garnish with the chopped pistachios, and serve.