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For the stollen infusion:
250ml Spanish brandy - Torres
2 star anise
2 small cinnamon sticks
1. To make the stolen infusion, gently warm the ingredients together for 5 minutes and leave to cool. This will last up to 4 weeks.
2. Depending on your preference put either a single or double measure of the infusion in the bottom of a champagne flute and top with your choice of fizz.
This recipe was first published in December 2017.