Apple Snowball

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Serves 10 -12

  • Difficulty:

    Intermediate

There is a serious chill in the air and if the weather carries on like this we might just have a snow flurry or two on Christmas day. This apple snowball will be the perfect drink to warm the cockles as it is served slightly warm and is laced with spiced rum.

For this seriously grown up cocktail I heated apple juice,  infused with cloves, orange, cinnamon, star anise and added a good helping of Morgan’s Spiced Caribbean Rum. For the apple snow I made a foam (espuma) using a cream whipper. I mixed the ingredients together and once aerated the apple snow looks amazing floating on top of the warm apple rum.

This drink is not only full of festive cheer but also great fun and will be a great way to kick a bit of spirit into Christmas day.photo of Apple Snowball

Ingredients & Method

Apple Snow

  • 100ml Apple Juice
  • 100ml Double Cream
  • 2 leaves of gelatine
  • 200ml Full Fat Natural Yoghurt

Warm Spiced Apple Rum

  • 1L apple juice
  • 1 cinnamon stick
  • 1 star anise
  • 2 cardamom pods
  • 1/2 orange, studded with
  • 4 cloves 100ml Morgan's Spiced Caribbean Rum

First make the apple snow, soak the gelatine in cold water until completely soft and squidgy. Heat the double cream and apple juice in a small saucepan, as soon as it starts to boil remove it form the heat. Squeeze the gelatine leaves to remove the excess water and add to the warm cream, whisk until the gelatine is dissolved. Add the natural yoghurt and mix well, pass the mixture through a fine sieve. Pour the mixture into a cream whipper, secure the lid, attach the chosen nozzle and charge the cream whipper with two gas charges, shake vigorously and place the cream whipper in the fridge for at least 2 hours.

For the warm spiced apple rum, pour the apple juice into a medium saucepan, add the cinnamon, star anise, cardamom pods, clove studded orange and the rum. Gently heat the apple juice to just before boiling point, leave to infuse for 10 minutes.

Once you are ready to serve pass the apple rum through a fine sieve and pour the warm spiced apple rum into the  glasses.

Remove the cream whipper from the fridge,dip it a couple of times in warm water to loosen the mixture and shake vigorously before squirting the apple snow onto the warm spiced apple rum drink. Dust the snow with ground cinnamon and garnish each glass with a cinnamon stick.

Serve immediately.