On tonight's show, Kevin Hurley, of Teeling Irish Whiskey, makes a special seasonal Hot Buttered Brandy...

Ingredients

50ml Hennessey Cognac
120ml hot water
1tbsp spiced butter mix
Aerated double cream with orange zest

For the spiced butter mix

Half a pound softened unsalted butter
Half a pound muscavado sugar
1 tsp ground cinnamon
1tsp ground Nutmeg
1 tsp ground all spice
¼tsp ground clove
Put all ingredients into food processor and blend into a paste

Method

Add hot water and 1 tbsp of the spiced butter mix and stir until dissolved. Add 50ml of Hennessey cognac and a layer of the aerated cream. Garnish with grated nutmeg.