The key to making sure you don’t overindulge when it comes to Christmas is being prepared. Lyre’s Non-Alcoholic Spirits have an extensive range of spirits which are easy to swap in for your normal tipple of choice.
We have picked out some our favourite Lyre’s Christmas drinks recipes to give you some inspiration.
Nothing says Christmas more than eggnog and what better way to spice out the traditional festive drink than with some Lyre’s Non-Alcoholic American Malt.
Simply add 60ml of American Malt to your favoured eggnog recipe and garnish with some chocolate for a festive drink that’s both naughty and nice.
Everyone likes to add a bit of sparkle to their Christmas cheer so why not create a Lyre’s Festive Mimosa?
For the mimosa, you will need 30ml Lyre’s Aperitif Rosso, 30ml Lyre’s Dry London Spirit, 45ml orange juice, 1 teaspoon of premium vanilla syrup and 60ml of sparkling alcohol-free wine (we recommend Thomson & Scott or Belle & Co).
Mix all the ingredients together in a large wine glass and fill with ice. Garnish with an orange slice, lemon wheel, and mint sprig.
We know that you might want to choose not to use alcohol when cooking, which is why this tiramisu recipe uses Lyre’s Coffee Originale and Lyre’s American Malt to give you the same flavour with none of the booze.
- 180ml black coffee (preferably espresso)
- 40g caster sugar
- 60ml Lyre’s Coffee Originale
- 30ml Lyre’s American Malt Spirit
- 500g mascarpone
- 450ml thickened cream
- 1/2 teaspoon vanilla extract
- 20g icing sugar
- 50g dark chocolate cocoa powder (for dusting)
- Approximately 30 x Savoiardi sponge finger biscuits
For this recipe, you will need a rectangular baking dish, approximately 25cm x 30cm
Begin by combining the caster sugar to the black coffee whilst hot and stir to dissolve, then mix in the Lyre’s Coffee Liqueur and Lyre’s American Malt Spirit.
Place in a bowl and set aside. This will be the liquid used to soak the Savoiardi sponge biscuits.
Place the mascarpone, thickened cream, vanilla and icing sugar in a bowl and whisk until soft peaks form.
To assemble, briefly dunk the Savoiardi biscuits one at a time in the coffee mixture and line the bottom of your baking dish with the biscuits. Be sure to cover the entire surface and if necessary, break some of the biscuits to fit in place.
Next, spoon over the mascarpone mixture and smooth over the surface of the soaked biscuits. Sift a layer of cocoa over the top of the mascarpone and repeat this process again so that you have 2 layers of soaked biscuit, mascarpone and cocoa.
Chill for at least 2 hours before serving to allow time for the tiramisu to set. Use a large spatula or spoon to serve.
This article was sponsored by Lyre’s Non-Alcoholic Spirits.