Creamy cappuccino cocktail

Sip on these for a sweet way to end a meal

How to make

Add 2 tbsp milk to a jug with 2 tsp espresso powder and stir until dissolved Add the rest of the milk, cream and the cream liqueur Stir until smooth, then pour into 6 cocktail glasses Dust each with ½ tsp cocoa powder What you need

• Ginger • 50ml dry gin • 150ml iron brew • Sprig of rosemary, to serve

Who says you can’t improve on a classic? Just add iron brew!

What you need

• 300ml semi skimmed milk • 2 tsp espresso powder • 150ml single cream • 150ml Irish country cream • 3 tsp cocoa powder

How to make

Take a short piece of ginger and cut 3 thin slices

Pour 50ml dry gin into a tall glass, add a ginger slice and muddle until bruised Fill the glass with ice, pour over 150ml iron brew and gently stir Garnish with a rosemary sprig and the other ginger slices, then servechocolate milk, country cream and vodka

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PEANUT BUTTER AND JELLY CHEESECAKE

Ingredients Method

80g Butter, melted, plus extra for greasing

250g Digestive biscuits

For the filling:

400g Soft cheese

150g caster sugar

200g Smooth peanut butter

3 Eggs, plus 2 yolks

5 tbsp Strawberry jam Preheat the oven to 190C/fan 170C/Gas 5 Butter a square 20cm tin and line with greaseproof paper

Crush the biscuits (by hand or in a food processor) into crumbs and stir in the melted butter

Spoon into the bottom of the tin and press down to form the base

Beat together the soft cheese, sugar and peanut butter, then add the eggs and yolks and mix again until combined

Pour on top of the biscuit base, then swirl the jam over the top

Bake for 25 mins, until just set. Leave to cool before cutting into squares