Gingerbread Bellini
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Gingerbread Bellini

By Miriam Nice

Capture all the flavours of the classic Christmas ginger biscuit in this simple Prosecco cocktail you can make in minutes – ideal for fuss-free festive entertaining

  • Prep:10 mins
    plus chilling
  • Easy

Nutrition per serving

  • kcal 315
  • fat 8g
  • saturates 4g
  • carbs 38g
  • sugars 27g
  • fibre 1g
  • protein 3g
  • salt 0.6g

Ingredients

  • juice 1 lemon
  • 1 tbsp ginger cordial (or gingerbread syrup - see goes well with for recipe)
  • 50ml hazelnut liqueur (I used Frangelico)
  • 350ml Prosecco
  • 25g roll-out icing or marzipan
  • 4 mini gingerbread men

Method

  1. Put 4 Champagne flutes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne flutes out of the fridge, pour in the mixture, then top up each glass with Prosecco.

  2. Roll the icing into 4 small balls, then gently press them onto the rims to help you secure the mini gingerbread men. Serve immediately.

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