By Andrew Pern
JUST FOR A CHANGE, DEPENDING ON WHICH TREES ARE DOING WELL, IT’S WORTH EXPERIMENTING WITH DIFFERENT COMBINATIONS. CHERRY BRANDY IS GOOD WHEN THE FRUIT IS TOO SMALL OR TOO TART TO BE USED FOR MUCH ELSE. THE STONES GIVE IT A POWERFUL ALMOND-LIKE PUNCH, WHICH IS JUST THE THING ON A FROSTY ‘PHEASANT’ MORNING.
Bring the milk gently to the boil with the spices added, remove the spices, then turn the heat to simmer and stir in the chocolate. Continue stirring until melted, add the brandy and almond essence, then whizz on high speed for about 30 seconds. Pour into a pre-warmed flask.