• 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.

Goes well with


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