- Preparation and cooking time
- plus chilling
- Makes 4
- juice 1 lemon
- 1 tbsp ginger cordial (we used Belvoir)
- 50ml hazelnut liqueur (we used Frangelico)
- 350ml prosecco
- 25g roll-out icing or marzipan
- 4 mini gingerbread men
- STEP 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.
- STEP 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.