Hey gang, Valkor here. Just before Halloween could sneak its way out of here, and Thanksgiving could make its presence know, Christmas eased itself on in and right now we’re going full force into the holiday season; Some of you may have already started and/or finished your shopping (but who are we kidding, is it ever finished?). And some of you are checking your list and checking it twice. But during it all, you will need a little something-something to put you in chill mode or to get your holiday party jumping. So, I’ve scoured the interwebz in search of the finest drinks to get your Christmas season on the right track. And if you like the drink, don’t forget to click the associated link to find out about it and more from the originating website!
From Delish - Boozy Butterbeer Punch:
For the whipped topping:
- 2 cups heavy cream
- 2 tbsp. packed brown sugar
- 1 tsp. pure vanilla extract
- 2 tbsp. melted butter
- Gold sanding sugar, for garnish
- Butterscotch syrup, for garnish
For the punch:
- 6 (12-oz.) cans cream soda
- 3 (12-oz.) cans seltzer
- 3 1/2 c. vanilla vodka
In a large bowl, combine cream, brown sugar and vanilla. Using a hand mixer, whip until soft peaks form. Fold in melted butter and set aside.
In a punch bowl, combine cream soda, seltzer, and vodka. Top with whipped cream and a sprinkle of gold sanding sugar.
Drizzle butterscotch syrup on rim of mugs. Serve punch and top with additional sanding sugar and butterscotch syrup, if desired.
From Delish - Mistletoe Margaritas:
- 1/2 cup whole cranberries
- 1/4 cup granulated sugar, divided
- 2 tbsp. kosher salt
- 1 wedge lime, for rim
- 2 cups cranberry juice
- 12 oz. silver tequila
- 8 oz. triple sec
- 1/2 cup plus 1 tbsp. lime juice, divided
- 12 cups ice
- Mint, for garnish
In a medium bowl, toss cranberries with 1 tablespoon lime juice. Drain out lime juice, then toss with 2 tablespoons sugar. Pour onto a baking sheet to dry.
Combine remaining sugar with salt on a shallow plate and mix to combine. Using the lime wedge, wet rim of each glass, then dip in sugar salt mixture.
Combine cranberry juice, tequila, triple sec, remaining 1/2 cup lime juice, and ice in a large blender, working in batches if necessary. Blend until smooth.
Pour into prepared glasses and garnish with a sprig of mint and a couple sugared cranberries.
From Delish - Santa Hat Jell-O Shots:
- 1 1/4 cup water
- 3/4 c. vodka
- 1 package strawberry jell-o (3-oz)
- 1 container Cool Whip, thawed
- 1 pint strawberries, hulled
Pour water into small saucepan and bring to a boil. Once boiling, remove from heat and add Jell-o packet, stirring until dissolved. Add vodka. Pour into plastic shot glasses and refrigerate until set, about 1 hour.
Top with a dollop of Cool Whip, then place a strawberry on top, pointed-end up. Top with a small dot of whipped cream, to resemble Santa’s hat. Serve.
From Country Living - Gingerbread Eggnog:
- 1 cup heavy cream
- 1 (1-inch) piece ginger, sliced
- 2 tsp. pure vanilla extract
- 8 whole cloves, crushed
- 6 allspice berries, crushed
- 2 cinnamon sticks, broken
- 1/4 tsp. freshly grated nutmeg, plus more for serving
- 4 cup whole milk, divided
- 8 large eggs, separated
- 3/4 cup granulated sugar
- Pinch kosher salt
- 3/4 cup to 1 cup dark rum, cognac, bourbon, or a combination
Combine heavy cream, ginger, vanilla, cloves, allspice, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Cook over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase mixer speed to high and beat until thick and very pale in color, 2 to 3 minutes.
Strain spiced cream mixture, discarding spices; return to pot. Slowly whisk 1 cup warm cream mixture into yolk-sugar mixture on low speed; return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture reaches 170°F and coats the spatula, 12 to 15 minutes.
Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, cognac, or bourbon and remaining 2 cups milk.
Just before serving, beat egg whites with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with nutmeg.
From Country Living - Spiced Mexican Hot Chocolate:
- 4 cups whole milk
- 2 cups half-and-half
- 1/2 cups dulce de leche
- 2 Cinnamon sticks
- 10 oz. 70% dark chocolate
- 2 tsp. pure vanilla extract
- 1/4 tsp. Kosher salt
- 1/2 c. bourbon
Whisk together milk, half-and-half, dulce de leche, and cinnamon sticks in a large saucepan.
Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes.
Strain spiced cream mixture, discarding spices; return to pot. Slowly whisk 1 cup warm cream mixture into yolk-sugar mixture on low speed; return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture reaches 170°F and coats the spatula, 12 to 15 minutes.
Return mixture to a simmer over medium heat. Gradually whisk in finely chopped 70 percent dark chocolate, whisking until melted and smooth.
Remove from heat and stir in pure vanilla extract, kosher salt, and bourbon, if desired. Discard cinnamon sticks. Serve warm.
From Good Housekeeping - Lauren Conrad's Ginger Bee Sting:
- 5 (1-in.) chunks peeled fresh ginger
- 1 cup water
- 1/2 cup honey
- 1/2 cup fresh lemon juice
- pinch cayenne (ground red) pepper
- pinch salt
- 6 oz. blended Scotch
In blender, puree ginger and water; strain juice into a medium bowl and discard solids.
Whisk honey, lemon juice, cayenne and salt into ginger juice. Stir in blended Scotch. Serve over ice.
From Delish - Dirty Snowmen:
- 1/4 cup melted chocolate, for rim
- 1/2 c. chocolate shavings
- 1 pint vanilla ice cream
- 2 cups hot chocolate
- 1/2 cup Baileys
- Whipped cream, for serving
Pour melted chocolate and chocolate shavings into separate shallow dishes. Dip rims of two mugs in melted chocolate then immediately dip in chocolate shavings.
Using a medium cookie scoop, add a few scoops of ice cream into each mug. Pour hot chocolate and Baileys on top.
Top with whipped cream and sprinkle with any extra chocolate shavings.
From SaltedPlains - Cinnamon Rosemary Old Fashioned:
Cinnamon Rosemary Simple Syrup
- 1/2 cup honey
- 1/2 cup water
- 6 sprigs rosemary
- 3 cinnamon sticks
For the Cocktail
- 4 teaspoons cinnamon rosemary simple syrup
- 3 dashes angostura bitters
- 2 ounces bourbon
- 1 orange peel
- rosemary sprig for garnish optional
Start with making the simple syrup. In a small saucepan, combine honey, water, rosemary sprigs, and cinnamon sticks over medium heat. Bring to a simmer, stirring frequently until honey has dissolved into water. Remove from heat and allow to cool completely. Once cool, remove rosemary and cinnamon sticks and transfer to an airtight container.
When ready to make cocktail, add 4 teaspoons of the cinnamon rosemary simple syrup and 3 dashes of bitters to an Old Fashioned glass. Swirl syrup and bitters around in glass. Add bourbon, ice, orange peel, and stir. Store extra simple syrup in airtight container in refrigerator. Enjoy!
From Minimalist Baker - Winter Bourbon Smash:
- 1/2 cup ice (plus more for serving)
- 2 Tbsp preserves or jam of choice (we went with organic raspberry)
- 2 Tbsp bourbon
- 1 Tbsp triple sec
- 2-3 Tbsp orange juice
- Orange segments
- A splash of club soda brightens it up
Add ice, preserves, bourbon, triple sec and orange juice to a shaker and shake vigorously for 15 seconds.
Pour into serving glass with a few ice cubes and top with a splash of club soda. Garnish with orange slices and enjoy. Repeat for more drinks.
From Real Housemoms - Andes Mint Martini:
- 1 pint half and half
- 1 bag 10 oz Andes Creme De Menthe Baking Chips
- 6 ounces roughly 2 shots good quality vodka
- chocolate syrup and whipped cream/cool whip for garnish
In a medium saucepan, heat the heavy cream over low/medium heat until barely boiling. As soon as you start to see bubbles, take off of heat and add the baking chips. Stir until the chocolate is fully melted. Set aside or place in fridge until cooled.
In a shaker, combine 1/4 of the chocolate mixture, 1.5 ounces of the vodka, and ice. Shake to mix and to cool. Pour into a martini glass.
Repeat three more times, using all of the chocolate mixture
Garnish with whipped cream and chocolate sauce (optional)
