Joyous Jubel!

If you haven’t heard already, this Christmas we are running our biggest competition to date: 24 days of wonderful competitions, with 31 prizes to be won! Each day we are working with a different company, offering very exciting prizes (which of course all include a box of Portlebay Popcorn!).

It’s now Day 2 of our marvellous advent competition, and we have teamed up with the very, very cool team at Jubël!

Jubël? What’s Jubël do I hear you say? Jubël means ‘a feeling of joy’. Although this doesn’t tell us exactly what the Jubël product is, you can’t deny that it’s already sounding exciting!

Jubël was born in the Alps at an après ski bar, when co-founders Tom and Jesse discovered a popular beer tradition, known locally as a “demi-pèche”. This alternative take on a shandy blends the syrupy sweetness of peach, with the refreshing taste of a classic beer, warming you from your ski socks to your fetching bobble hat! Finding nothing like it back home, they decided to bring peach to the people, and so quit their jobs to launch the beer, brand and business in Cornwall.

Emma Coster
The very cool Tom and Jesse.

Jubël bridges the gap between bland beers and super sweet ciders as a natural peach lager and at 4% ABV it is refreshing, easy-drinking and perfectly balanced. Jubël launched in May 2017, and is now available in 250+ pubs and bars across the South West, from Bristol to Lands End!

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Look out for the Jubel bottle!

Don’t forget to enter our Portlebay Advent Competition! Just head over to our social media pages (Instagram, Facebook and Twitter) to be in with a chance to win some very exciting goodies! GOOD LUCK! (This competition launches at 5pm tonight!).

 

Portlebay Hot Chocolate Recipes (seriously good!)

Winter is the time for hot chocolate. It’s cold, we all like chocolate treats and we love being a big kid from time to time! So, we took the time to experiment with some Portlebay Popcorn inspired hot chocolate recipes and they were delicious! Have a read below, experiment and pop us a message about your hot chocolate experience! (It’ll be yummy we promise!)

Salted Caramel Hot Chocolate with a Splash of Rum, inspired by Lightly Salted Portlebay Popcorn 

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Salted Caramel Hot Chocolate

You will need:

  • 25ml of spiced rum
  • 2 tsp dulce de leche or thick caramel
  • 250ml whole milk
  • 75g milk chocolate chopped
  • Sea salt
  • Whipped cream to serve

(serves one)

Step 1: Mix the rum and dulce de leche in small bowl, until they are smooth.

Step 2: Warm the milk in a saucepan over a medium heat until it starts to simmer. Then remove the saucepan from the heat and pop in the chocolate, stir until the chocolate has melted.

Step 3: Pop the saucepan back on the medium heat until warm and then add the rum mixture along with a pinch of sea salt. Pour the chocolate goodness into a mug and add the whipped cream and raspberries!

Alcoholic Raspberry Hot chocolate, inspired by Very Berry Portlebay Popcorn 

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Alcoholic Raspberry Hot Chocolate

You will need:

  • 250ml milk
  • 140g of dark chocolate chopped
  • 100ml double cream
  • 25ml chambord
  • Whipped cream, jam and Raspberries to serve

(serves one)

Step 1: Add all ingredients excluding the Chambord, whipped cream and raspberries to a saucepan over a medium heat. Stir until the chocolate is melted.

Step 2: Once the chocolate has melted continue to stir, as the mixture should thicken. Then add in the Chambord.

Step: Pour into a mug and top with whipped cream, jam and raspberries.

Chilli and Cinnamon Hot chocolate, inspired by Cinnamon Portlebay Popcorn 

chillincin
Chilli and Cinnamon Hot Chocolate

You will need:

  • 250ml milk
  • 1 cinnamon stick
  • 1 tsp chilli powder
  • 150g milk or dark chocolate chopped
  • whipped cream to serve

(serves one)

Step 1: Heat the milk and cinnamon stick in a saucepan over a medium heat, for 6-8 minutes or until boiling. Set aside for 10 minutes to infuse.

Step 2: Strain the milk into a clean saucepan and discard any captured solids. Heat again over a medium heat for 3-4 minutes or until hot (don’t boil). Then reduce the heat to a lower temperature and add the chocolate. Stir the mixture until the chocolate has melted and add the chilli powder.

Step 3: Pour into a mug and top with whipped cream! YUM!