Our cracking Christmas creations

It’s that time of year again – someone people love it and some people hate it. Whatever you feel about Christmas, it’s a great time for drinks. Forget your lame latte or generic gin & tonic, it’s all about decadence, the bigger the better.  As we all know, Christmas isn’t a time for counting calories. So as an early Christmas gift to you (because we are nice like that), we’ll share with you our favourite festive drinks.

Our recipe hacks

For some of these recipes it requires a shot of espresso or steamed milk. Don’t worry if you can’t make these, we have some tips on how you can create a cheats ‘espresso’ and frothy, warm milk from the comfort of your own home.


Instant coffee: For 1 shot add 1 tbsp of instant coffee to 30ml of hot water. Double for a double espresso.

Cafetiere: Add coffee to your cafetiere as you would normally but double the amount. Add a small amount of water (less than halfway). Stir the coffee and place the press inside. Allow the coffee to brew and steep for a few minutes. Press down slowly. Pour out 30ml for a single and 60ml for a double.

'Steamed' milk:

Pour the milk into a large jar with a lid. Ideally, fill no more than a third of the jar. Screw the lid on tightly and heat in the microwave. Remove from the microwave with a tea towel and carefully (it will be very hot!) shake the jar vigorously until the milk is frothy and has roughly doubled in volume. This should take 30 to 60 seconds.

Alternatively, heat your milk and use a hand held milk frother.

Christmas cocktail

Santa's little helper

It's called helper for a reason, because it's so easy to make and even easier to drink! Thank you Santa!

To make it you’ll need:

-120ml cold brew coffee (make a black coffee and ice)
-30ml Bailey’s Irish Cream
-15ml Vodka
-Spray Cream
-Cinnamon (for dusting)

Fill your desired glass halfway with ice. Pour over your iced coffee, Baileys and vodka and stir. Spray cream on top and dust with cinnamon.

Peppermint White Chocolate

this delicious minty madness is a great little refresher.

The smooth white chocolate with a peppermint punch. Sometimes we like to crumble a candy cane and sprinkle on top for an extra texture.

What you’ll need to make it:

– 2 scoops of Chocolate Abyss White Chocolate powder
– 2 pumps DaVinci Peppermint syrup
– Steamed milk

Add chocolate powder to a mug and mix with a dash of hot water. Add the syrup and whisk. Top with steamed milk.
Decorate with chocolate flakes and/or a festive candy cane.

Iced coffee

Dairy free nutcracker

Dancing its way in, this is our one and only guilt-free option; there's no dairy and sugar free syrup.

To make it you’ll need:

– DaVinci Sugar Free Hazelnut Syrup
– Oat M*lk
– Double Espresso
– Ice

Fill a cup with ice and add double espresso shot and 3 pumps of DaVinci Sugar Free Hazelnut Syrup.
Top with oat m*lk.
Stir and enjoy!

Salted Caramel Floating Espresso

We had to mention salted caramel somewhere. How good does this look?!

Coffee paired with vanilla & salted caramel topped off with cream, toffee and salted caramel fudge pieces – yes you heard us right. This will have you feeling like you should have be on the naughty list.

What you’ll need to make it:

– Blender
– Salted Caramel Syrup
– Vanilla Frappe Powder
– Toffee Sauce
– Salted Caramel Fudge Pieces
– Spray Cream
– Double Espresso
– Milk
– Ice

Brew a double espresso. Add 2 scoops (50g) of vanilla frappe powder, 2 pumps of Salted Caramel Syrup and a tsp of Toffee Sauce to blender. Fill a cup 3/4 full of ice and top with milk and pour into a blender. Blend until smooth. Pour the blended mixture into a cup, leaving space for the espresso and cream. Add double espresso to blended mix and swirl cup to combine ingredients. Garnish with whipped cream, toffee sauce and salted caramel fudge pieces.

Espresso Martini

Sometimes you can't beat a classic, especially when coffee is involved.

Vodka and a double dose of coffee? Sounds like all our Christmases rolled into one.

To make it you’ll need:

– Cocktail shaker (or a jar with a lid)
– Ice
– 100ml vodka
– 50ml freshly brewed espresso coffee
– 50ml coffee liqueur (we used Kahlua)
– 4 coffee beans (optional)

Add the ice to the cocktail shaker and then pour all the ingredients over the top and give it a good shake. Strain and pour into a martini glass. Garnish with coffee beans.

Classic Irish Coffee

It wouldn't be Christmas without a boozy coffee!

Some people like to their start festivities with this one – we said SOME people.

To make it you’ll need:

– 170g hot, freshly brewed coffee
– 1 teaspoon granulated sugar
– 1 teaspoon packed brown sugar
– A shot Irish whiskey
– Whipped cream

Pour hot water into a mug or heatproof glass to take the chill off. Pour out the water. This will also prevent your glass from cracking. Fill the mug about 3/4 full with the coffee. Add the granulated and brown sugars and stir until fully dissolved.  Add the whiskey and stir to incorporate. Add the whipped cream, being careful not to break the coffee’s surface.

Toasted Mallow Hot Chocolate

Marshmallows toasting on an open fire but without the fire....

That toasted taste with the half-melted marshmallows, curled up by the fire – this is Christmas is a cup.

To make it you’ll need:

– Chocolate powder
– DaVinci Toasted Marshmallow Syrup
– Mixed Mini Mallows
– Chocolate Flakes
– Spray cream
– Steamed Milk

Add 1 flat scoop of chocolate powder to a cup with a little hot water and whisk to a paste. Add 2 pumps of Toasted Marshmallow Syrup and mix. Top up with steamed milk.
Decorate with whipped cream, mini mallows and chocolate flakes.

Gingerbread Martini

We had to mention gingerbread somewhere, but you were thinking a latte, right? Forget that, this so much better.

To make it you’ll need:

– Cocktail shaker
– Ice
– 25ml Vodka
– 25ml Coffee Liqueur
– 25ml Baileys Irish Cream
– 2 tbsp gingerbread syrup (can easily be made at home)
– Spray cream
– Gingerbread biscuit

Add all ingredients except the whipping cream and biscuit to the cocktail shaker and give everything a good shake. Pour into a martini glass or glass of your choice and spray with cream. Crumble the gingerbread biscuit on the top.

So that wraps up our classic collection with something to suit every occasion whether it’s morning, noon or night. As this Christmas is looking to be quieter than usual, why not make some time for one of these? Share your creations with us using the hashtag #smokinbeanies.


By Robyn Chamberlain-Webber

Smokin’ Bean Marketing Assistant