Nigella Lawson’s Christmas in a glass recipe

This is just what it says: the smell of the gingerbread syrup as the prosecco’s fizz spritzes it through the air is almost parodically festive. I use the French syrup (Monin’s Pain d’Epices) that bartenders have decorating their shelves and I get it online (£7.74,, a useful source of drinks and syrups), but now there’s a coffee shop at pretty well every corner, it’s easy to buy the gingerbread syrup they use at this time of year to douse their lattes.

Louise Hagger

4 parts chilled prosecco, or other fizzy dry white wine
1 part gingerbread-flavoured syrup

  1. Pour the prosecco into wine glasses.
  2. Top with the scented syrup. One 75cl bottle of prosecco should yield five glasses.

Food styling: Emily Kidd. Prop styling: Luis Peral. Photo assistant & retouching: Sophie Bronze. Food styling assistant: Susanna Unsworth. Recipes taken from Nigella Express, At My Table, Feast, Simply Nigella, Nigella Christmas, Cook Eat Repeat. For more, visit