Black Cow Vodka makes some delicious cocktails and here is one that is perfect at any time of year.
Black Cow Milk Punch
Makes 6 small servings
150ml Black Cow Vodka
200ml delicious fresh whole milk
200ml of finest double cream
30ml honey (more or less to taste)
1/2 a vanilla bean, split & scraped
200ml of strong brewed lavender tea
Lavender buds for garnish (optional)
Brew a pot of strong lavender tea. You can make your own with dried/fresh lavender. Allow to sit for 10 minutes then strain and add the honey. Stir to dissolve the honey. Once dissolved combine with the vanilla, milk and cream and heat through gently until a froth forms. Do not boil. Add Black Cow, stir and serve into small teacups. This can also be served chilled – shake the cream and cooled tea to create an extravagant froth.
Serve with some melt in the mouth homemade lavender shortbread:
175g softened unsalted butter
2 tbsp chopped lavender flowers
225g plain flour
25g demerara sugar Directions.Lightly grease a large baking tray. Put the softened butter and the lavender into a mixing bowl and beat together. Beat the caster sugar into the butter and lavender and then stir in the flour, bringing the mixture together with your hands and knead lightly until smooth. Roll the biscuit mixture into a “sausage”, roll in the sugar until evenly coated. Wrap in baking parchment and chill until firm. Pre-heat oven to 160C/Fan 140C/325F/Fan 275F/Gas 3. Cut into 20 even slices and place on the prepared baking tray, allowing a little room for them to spread. Bake for 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the tray with a fish slice or palette knife and leave on a wire rack to cool completely.