This time of year we like to add some festive inspiration to our range of wine cocktails. Join us on the stoep for our delicious Candy Cane Muscat Milkshake – a dreamy and creamy combination of our delightful light pink 2o14 Culinaria Muscat de Frontignan and ingredients such as vanilla ice cream and white chocolate. What is not to love about that?!
In the festive spirit we also add some red and white striped candy canes to lend an unexpected crunch to this otherwise smooth milkshake. Sounds delicious? You bet! If you can’t make it to our stoep however, please see the recipe below, order some of the 2014 Culinaria Muscat de Frontignan online and make your own at home. It makes for a refreshing and surprising alternative to dessert!
(Also keep an eye out for our delicious interpretation of traditional eggnog!)
Recipe for Candy Cane Muscat Milkshake
4 scoops vanilla ice cream
150 ml frozen cream or Orley Whip
90 ml Leopard’s Leap Culinaria Muscat de Frontignan
45 g white chocolate
3 candy cane sticks
In a blender, add the ice cream, 100 ml frozen cream or Orley Whip, Culinaria Muscat de Frontignan, white chocolate and 2 candy cane sticks.
Blend until smooth and creamy, make sure that the chocolate and candy canes are well blended.
Pour into a serving glass or jar and scoop the remaining frozen cream on top.
Brake the remaining candy cane stick and sprinkle on top.
Serve with your favourite holiday cookies or as dessert and for that extra effect – with a small glass of beautifully chilled Culinaria Muscat de Frontignan!
Featured image: Chef Byron enjoys a rare quiet moment on the stoep with the lovely combination of smooth and cruncy in our Candy Cane Muscat Milkshake.
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