Recipes

Bourbon-Maple Eggnog

Bourbon-Maple Eggnog

Couverts10
Deel op Facebook Print Recipe

Ingredients

CUSTARD

  • 3 eggs slightly beaten
  • ½ cup real maple syrup
  • Dash salt
  • 2½ cups milk
  • 1 teaspoon vanilla

EGGNOG

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons real maple syrup
  • ½ teaspoon vanilla
  • ½ cup bourbon 4 oz
  • Crisply cooked bacon finely chopped, if desired

Instructions

  • In 2-quart saucepan, stir eggs, ½ cup syrup and the salt until well mixed.
  • Gradually stir in milk.
  • Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat.
  • Stir in 1 teaspoon vanilla.
  • Place saucepan in cold water until custard is cool.
  • (If custard curdles, beat vigorously with whisk or electric mixer until smooth.
  • ) Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar, 2 tablespoons syrup and ½ teaspoon vanilla with electric mixer on high speed until stiff peaks form.
  • Gently stir 1 cup of the whipped cream and the bourbon into custard.
  • Store covered in refrigerator up to 2 days.
  • Pour custard mixture into small punch bowl.
  • Drop remaining whipped cream in mounds onto custard mixture.
  • Sprinkle each serving with bacon.
  • Serve immediately.

Notes & Wine Advice

Make-Ahead Magic

Get to the sipping part more quickly by making the custard portion of this recipe up to 24 hours in advance. Cover and refrigerate until ready to top with whipped cream and serve.
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Course; Dessert

Spiced Tea Punch

Spiced Tea Punch

Couverts18
Deel op Facebook Print Recipe

Ingredients

ICE WREATH

  • 1 orange cut into small chunks
  • 16 whole cranberries
  • 8 cinnamon sticks 3 inch
  • Fresh mint leaves
  • 1½ quarts water

FRAGRANT SIMPLE SYRUP

  • 1½ cups packed brown sugar
  • 1½ cups water
  • ¼ cup honey
  • ¼ cup chopped gingerroot
  • 4 whole cloves
  • ½ teaspoon vanilla
  • Grated peel of 1 orange

PUNCH

  • 3 cups water
  • 14 tea bags orange pekoe or white mango tea
  • 4 cups cranberry juice or cranberry-pomegranate juice chilled
  • 4 cups pineapple juice or orange juice chilled
  • ¾ cup frozen thawed lemonade concentrate (from 12-oz can)
  • 1 bottle 1 liter ginger ale or club soda (4¼ cups), chilled
  • 2 cups light rum 16 oz, if desired

Instructions

  • In 12-cup fluted tube cake pan, arrange orange pieces, cranberries, cinnamon sticks and mint to look like a holiday wreath.
  • Carefully pour enough of the 1½ quarts water along edge of pan to touch at least part of all decorations without dislodging them.
  • Freeze about 1 hour or until firm.
  • Add enough water to completely cover decorations.
  • Freeze until completely frozen, about 3 hours.
  • Keep frozen until serving time.
  • Meanwhile, in 2-quart saucepan, mix simple syrup ingredients.
  • Cook over medium-low heat about 6 minutes, stirring frequently, until simmering, liquid is clear and spices are fragrant.
  • Cool to room temperature.
  • Cover; refrigerate at least 2 hours or until cold.
  • Strain syrup; discard solids.
  • Refrigerate until serving time.
  • In medium microwavable bowl, heat 3 cups water until very hot but not boiling.
  • Add tea bags; let stand 5 minutes to steep.
  • Remove tea bags; discard.
  • Cool tea to room temperature.
  • Cover; refrigerate at least 2 hours or until cold.
  • In large punch bowl, stir together tea, simple syrup, juices and lemonade concentrate.
  • Stir in ginger ale and rum.
  • Briefly run outside of cake pan under warm water; invert pan to remove ice wreath.
  • Gently slip ice wreath into punch.

Notes & Wine Advice

Make-Ahead Magic
The flavor of the Fragrant Simple Syrup improves if it rests overnight in the refrigerator. In fact, you can keep it in the fridge up to 1 week before making the punch. The Ice Wreath can also be made ahead and kept in the freezer up to 1 month.
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Course; Alcohol / Dessert

Chai Hot Chocolate with Cinnamon Cream

Chai Hot Chocolate with Cinnamon Cream

Couverts4
Total time 25 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 cup water
  • 3 tea bags chai black tea
  • ¼ cup unsweetened baking cocoa
  • ¼ cup caramel topping
  • 3 tablespoons sugar
  • 3 cups milk or coconut milk
  • ½ teaspoon vanilla
  • 1 cup whipping cream
  • 1 teaspoon ground cinnamon
  • Candy sprinkles if desired

Instructions

  • In 2-quart saucepan, heat water just to boiling.
  • Add tea bags.
  • Remove from heat; let stand 10 minutes to steep.
  • Remove tea bags; discard.
  • Add cocoa, caramel topping and 2 tablespoons of the sugar to tea.
  • Heat to boiling over medium heat.
  • Boil 1 minute, stirring constantly.
  • Stir in milk; heat until hot (do not boil).
  • Remove from heat; stir in vanilla.
  • Cover to keep warm.
  • In chilled medium bowl, beat whipping cream, cinnamon and remaining 1 tablespoon sugar with electric mixer on high speed until stiff peaks form.
  • Pour hot chocolate into mugs; top with dollops of whipped cream.
  • Decorate with sprinkles.
  • (Store remaining whipped cream for another use: Follow Make-Ahead Magic tip below, spooning remaining whipped cream into 8 dollops. Continue as directed. )

Notes & Wine Advice

Make-Ahead Magic

To make whipped cream dollops ahead, line a cookie sheet with waxed paper. Spoon the whipped cream into 12 mounds on the cookie sheet. Top with candy sprinkles, if desired. Freeze about 15 minutes or until firm. Store leftover dollops in a resealable freezer plastic bag.

Festive Touch

Instead of plain dollops, you can make whipped cream decorations. On a waxed paper–lined cookie sheet, spread the whipped cream into a 4-inch square about 1 inch thick. Top with candy sprinkles, if desired. Freeze about 1 hour 30 minutes or until firm. Use 1½- to 2-inch cookie cutters to cut out shapes. Save scraps from the cutouts to add to hot chocolate or coffee.

Kitchen Secrets

If you want to use all of the whipped cream, triple the hot chocolate ingredients to make 12 servings.

Nutrition values

Calories: 390 kcal | Eiwitten: 8 g | Vet: 23 g | Natrium: 180 mg
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Course; Chocolate / Hot drinks

Alpine Mint Hot Chocolate

Alpine Mint Hot Chocolate

Couverts10
Total time 15 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened baking cocoa
  • ¾ teaspoon peppermint extract
  • 6 cups milk
  • 3 cups white vanilla baking chips about 18 oz

Instructions

  • In chilled small bowl, beat whipping cream, powdered sugar, cocoa and ¼ teaspoon of the peppermint extract with electric mixer on high speed until stiff peaks form.
  • Cover; refrigerate until serving time.
  • In 2-quart saucepan, heat milk just to simmering over medium-low heat (do not boil).
  • Reduce heat to low.
  • Add baking chips; stir constantly with whisk until melted and smooth.
  • Stir in remaining ½ teaspoon peppermint extract.
  • Pour hot chocolate into cups or mugs.
  • Top each serving with cocoa-mint whipped cream.

Notes & Wine Advice

Festive Touch

Add a bit of elfish fun—garnish each steaming mug of hot chocolate with a candy cane for stirring, or sprinkle with crushed hard peppermint candies.

Festive Touch

To make a delicious adult drink, substitute ⅓ cup peppermint schnapps for the ½ teaspoon peppermint extract in the hot chocolate.
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Course; Chocolate / Hot drinks

Cranberry Old-Fashioned

Cranberry Old-Fashioned

Couverts1
Deel op Facebook Print Recipe

Ingredients

  • 1 orange wedge
  • 1 sugar cube
  • Dash aromatic bitters
  • Crushed ice
  • ¼ cup bourbon 2 oz
  • 2 tablespoons whole-berry cranberry sauce
  • Club soda
  • Orange slice and fresh cranberries if desired

Instructions

  • Using muddler or wooden spoon, muddle orange wedge, sugar cube and bitters against bottom and side of 10-oz old-fashioned glass.
  • Fill glass with ice.
  • Stir in bourbon, cranberry sauce and splash of club soda.
  • Garnish with orange slice and cranberries.

Notes & Wine Advice

Festive Touch

To make these drinks icy cold, rinse the glasses under the tap, shake off the excess water and place them in the freezer at least 15 minutes before using. When you take them out of the freezer, the magic happens—they turn frosty looking.
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Course; Alcohol / Chocolate

Pomegranate-Ginger Prosecco Cocktails

Pomegranate-Ginger Prosecco Cocktails

Couverts2
Total time 2 hours 25 minutes
Deel op Facebook Print Recipe

Ingredients

GINGER SIMPLE SYRUP

  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons finely chopped gingerroot

GINGER SUGAR

  • 2 tablespoons sugar
  • ½ teaspoon finely chopped gingerroot
  • 1 slice fresh gingerroot

COCKTAIL

  • Ice cubes
  • ¼ cup gin 2 oz
  • ¼ cup pomegranate juice
  • ¼ cup prosecco 2 oz
  • 1 tablespoon pomegranate seeds

Instructions

  • In 1-quart saucepan, heat simple syrup ingredients over low heat until sugar is dissolved.
  • Let stand 15 minutes.
  • Cover; refrigerate 2 hours until chilled.
  • Strain syrup; discard solids.
  • In small bowl, stir together 2 tablespoons sugar and ½ teaspoon gingerroot.
  • Place mixture on small flat plate.
  • Rub fresh gingerroot slice around rims of 2 martini glasses to moisten.
  • Dip moistened rims of glasses in ginger-sugar mixture.
  • Refrigerate until ready to use.
  • Fill cocktail shaker or small pitcher with ice.
  • Add gin, pomegranate juice and 2 tablespoons of the Ginger Simple Syrup.
  • (Cover and refrigerate remaining simple syrup for another use. )
  • Shake or stir to blend and chill.
  • Pour into prepared glasses, straining out ice.
  • Add prosecco.
  • Garnish with pomegranate seeds.

Notes & Wine Advice

Make-Ahead Magic

You can make the ginger syrup up to one month in advance. Cover and refrigerate until ready to use. The extra-cold syrup will make the cocktail nice and frosty.
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Course; Alcohol / Cocktails

Berry-Rosemary Margaritas

Berry-Rosemary Margaritas

Couverts6
Total time 1 hour 25 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 bag 15 to 16 oz frozen mixed berries, thawed
  • ¾ cup sugar
  • 1¼ cups water
  • 2 large sprigs rosemary
  • 1 cup silver tequila 8 oz
  • ½ cup fresh lime juice
  • ⅓ cup orange-flavored liqueur 2½ oz
  • Additional sugar
  • Lime wedge
  • Ice cubes or crushed ice
  • Additional rosemary sprigs and lime wedges if desired

Instructions

  • In 2-quart saucepan, mash berries with ¾ cup sugar.
  • Stir in water and 2 rosemary sprigs.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 15 minutes.
  • Strain syrup; discard solids.
  • Cover; refrigerate at least 1 hour.
  • In large pitcher, stir together berry-rosemary syrup, tequila, lime juice and liqueur.
  • On small plate, place additional sugar.
  • Rub rims of 6 margarita glasses (or other stemmed glasses) with lime wedge; dip wet rims in sugar.
  • Fill glasses with ice; pour margarita mixture over ice.
  • Garnish with rosemary sprigs and lime wedges.

Notes & Wine Advice

Make-Ahead Magic

The berry-rosemary syrup can be refrigerated up to 1 week.

Festive Touch

Some bartenders prefer using superfine sugar for coating the edges of glasses. This is available in many grocery stores, but if you want to make your own, simply blend granulated sugar in a blender or food processor about 30 seconds. The texture of superfine sugar dissolves quickly and lends sweetness without grittiness to the cocktail.
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Course; Alcohol / Cocktails

Sparkling Holiday Sippers

Sparkling Holiday Sippers

Total time 2 hours 10 minutes
Deel op Facebook Print Recipe

Ingredients

  • ½ cup pomegranate juice
  • Ice cubes
  • ½ cup vanilla-flavored or plain vodka 4 oz
  • 3 tablespoons orange-flavored liqueur 1½ oz
  • ¼ cup fresh lime juice
  • 1 bottle 750 ml champagne or prosecco
  • Fresh mint sprigs

Instructions

  • Chill 4 stemmed glasses in freezer.
  • Pour pomegranate juice into 8 sections of ice cube tray, 1 tablespoon in each; freeze until solid, about 2 hours.
  • Fill cocktail shaker or small pitcher with ice.
  • Add vodka, liqueur and lime juice; shake or stir to blend and chill.
  • Place 2 pomegranate ice cubes in each chilled glass.
  • Pour vodka mixture into glasses, straining out ice.
  • Fill glasses with champagne.
  • Garnish with mint.

Notes & Wine Advice

Make-Ahead Magic

With your pomegranate ice cubes in the freezer, all you have to do is shake these up to serve.

Festive Touch

To really make a splash, freeze the pomegranate ice cubes in a mini ice cube tray or specialty shaped ice cube tray. Stars and small balls are beautiful.
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Course; Alcohol / Cocktails

Mango-Ginger Snowdrift Mimosas

Mango-Ginger Snowdrift Mimosas

Total time 3 hours 40 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1½ cups mango juice
  • 1½ teaspoons grated gingerroot
  • 3 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 1 bottle 750 ml champagne or prosecco
  • Fresh raspberries

Instructions

  • Chill 4 champagne flutes or wine glasses.
  • In 1-quart saucepan, heat mango juice, gingerroot, sugar and lemon peel to boiling, stirring constantly, 3 to 4 minutes or until sugar is dissolved.
  • Remove from heat; cool to room temperature, about 30 minutes.
  • Pour mango mixture into 8-inch square pan.
  • Freeze uncovered about 30 minutes or until icy around edges.
  • Use a fork to scrape frozen edges toward center; freeze 25 to 30 minutes longer.
  • Repeat the scraping process until all of mixture is frozen, about 2 hours 30 minutes total.
  • Spoon 2 to 3 tablespoons of the mango “snow” into each chilled glass.
  • Fill with champagne.
  • Garnish with raspberries.

Notes & Wine Advice

Make-Ahead Magic

The scraped mango mixture can be kept covered in the freezer up to 1 week before using.

Festive Touch

Offer guests this unique beverage with a swizzle stick in each glass. That way, they can stir the sweet mango mixture into the champagne just before drinking.

Kitchen Secrets

Any leftover frozen mango mixture can be used in smoothies, added to punch or enjoyed on its own for a refreshing treat.
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Course; Alcohol / Cocktails

Elf-Tinis

Elf-Tinis

Couverts2
Total time 10 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 oz white chocolate
  • Ice cubes
  • 3 tablespoons crème de cacao 1½ oz
  • 3 tablespoons green crème de menthe 1½ oz
  • 2 tablespoons Irish whiskey 1 oz
  • 1 tablespoon vanilla-flavored vodka ½ oz
  • ¼ cup half-and-half
  • 2 miniature candy canes

Instructions

  • In small microwavable bowl, microwave white chocolate uncovered on High 30 to 40 seconds, stirring every 10 seconds, until melted and smooth.
  • Immediately pour melted chocolate onto saucer.
  • Holding martini glass by the base, immediately roll rim of glass through chocolate to create a snowy rim.
  • Repeat with second glass.
  • Place glasses upright in refrigerator until ready to use.
  • Fill cocktail shaker or small pitcher with ice.
  • Add crème de cacao, crème de menthe, whiskey, vodka and half-and-half; shake or stir to blend and chill.
  • Pour into glasses, straining out ice.
  • Garnish each glass with candy cane looped over rim

Notes & Wine Advice

Make-Ahead Magic

The martini glasses can be rimmed with the melted white chocolate and refrigerated up to 4 hours ahead of time.

Festive Touch

Before the white chocolate has a chance to set, dip the glass rims into a small shallow bowl of grated white chocolate mixed with white sanding sugar, holiday sprinkles or crushed peppermint candies.
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Course; Alcohol / Cocktails