Christmas is my favorite holiday because it is the time of year for loving, giving, and remembering who this holiday is for. It is also the time of year that everyone should come together and enjoy spending time with their family and friends with holiday drinks and food. I do hope these recipes that I love at this time of year bring joy to your Christmas gathering.
Warm Tea-and-Cider Punch
6c. fresh apple cider
8 English breakfast tea bags
1 sliced lemon
4 1/2 oz. bourbon
Bring 6 cups of fresh apple cider to a boil in a large saucepan.
Reduce heat and simmer until cider is reduced to 3 cups, 30 to 45 minutes.
Remove from heat and add 8 English breakfast tea bags and 1 sliced lemon; steep for 4 minutes. Discard tea bags.
Stir in 4 1/2 ounces bourbon. Serve warm.
1Bottle sparkling apple cider
1Bottle red wine
1 cup Brandy
1/4 cup sugar
2 cups cranberries
4Sprigs rosemary, plus more for garnish
In a large pitcher (or punch bowl) combine all ingredients. Stir to mix, cover, and set in the refrigerator overnight to allow flavors to come together. Serve over ice garnished with fresh rosemary sprigs.
Mistletoe Moscow Mule
2 oz vodka
1 oz fresh lime juice
Ginger beer (Q or Fever tree are ideal)
Candy Cane (Crushed and Whole)
Garnish cranberries, lime & mint (or rosemary)
Optional 1/2 tsp fresh ginger
Fill two copper mugs with ice. Pour 1-ounce vodka and 1/2-ounce lime juice over ice in each mug. Pour ginger beer into each cup until mostly full and add 1/4-tsp ginger if desired to each. Sprinkle with pomegranate seeds, crushed candy cane, and garnish with a whole candy cane, cranberries, lime, and a mint sprig as desired.
Boozy Grinch Punch
1 (0.13-oz.) packet Kool-Aid Lemon Lime mix
4 c. water
4 c. ice
3 c. lemon-lime soda
2 c. pineapple juice
2 c. vodka
1 c. ginger ale
Lime wedges, for rimming
Red sanding sugar, for rimming
Mix Kool-Aid, water, juice, vodka, and ginger ale in a large pitcher. Add Ice to cool.
Use a lime wedge to rim glasses and dip in sanding sugar to coat. Pour punch into glasses to serve.
Hot Buttered Rum Batter
1-1/2 ounces of butter
1-1/2 ounces brown sugar
1-1/2 ounces confectioners’ sugar
1/3 cup and 1 tablespoon vanilla ice cream, softened
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Rum of Choice
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill the cup with boiling water. Stir, and sprinkle the top of the drink with nutmeg.
8 oz pomegranate seeds
1 cup orange juice fresh squeezed if possible
16 oz pomegranate juice
16 oz 100% cranberry juice
2 tsp vanilla extract
20 oz 7Up or similar soda
Alcohol that can be added (optional):
20 oz Prosecco sparkling wine INSTEAD of 7UP
6 oz rum or vodka
Slice oranges into thin slices and cut the slices in half.
Combine orange slices, pomegranate seeds, pomegranate juice, orange juice, cranberry juice, and vanilla together in a punch bowl or pitcher. Mix and refrigerate for 2-3 hours.
Before serving, add soda and gently stir just enough to mix.
Christmas Punch with Alcohol:
Add rum (or vodka) at the same time as fruit and juices.
Add Prosecco right before servings.
Homemade Irish Cream Liqueur
14 oz sweetened condensed milk
1 cup Irish whiskey, such as Jamison
1 tbsp Chocolate syrup
1 tbsp Vanilla extract
1 tsp Instant coffee granules
1 cup Heavy cream
1 tbsp Coconut cream
In a blender combine sweetened condensed milk, whiskey, chocolate syrup, vanilla, and coffee for one minute.
After the mixture is smooth, add cream and cream of coconut and pulse until combined. Shake before serving. Will keep up to 6 weeks if refrigerated.
Notes: 1 batch of this Irish cream yields 32 oz Irish Cream
Adult Hot Chocolate
4 cups Whole milk
2 tbsp Sugar
½ Vanilla bean or 1 tsp vanilla
6 oz Dark chocolate (60%)
1 tsp Sea salt
4 oz Bourbon
2 oz Frangelico
2 oz Irish cream
In a small saucepan heat milk, sugar, salt, and vanilla over medium-low heat until sugar and salt are completely dissolved. Make sure the milk does not come to a boil. Add the chocolate in pieces, whisking until completely incorporated. Remove from heat.
Once removed from heat, stir in bourbon, Frangelico, and Irish cream. Serve immediately with marshmallows.
4 large eggs, separated
1/3 cup plus 1 tablespoon sugar
1-pint whole milk
1 cup heavy cream
1 1/4 fluid ounces bourbon
1 1/4 fluid ounces dark rum
1 teaspoon freshly grated nutmeg
In the bowl of a stand mixer, beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Move mixture to a medium mixing bowl and set aside.
Place the egg whites in the bowl of the stand mixer and beat to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.
Thank you, Connie.
Stayed tuned for next week’s pro tips!