'Grown Up' Classic Holiday Drinks
The holidays are full of gingerbread houses, candy-canes and all sorts of yummy treats, but sometimes you just want to drink. Let’s be real, Santa would rather have a White Russian with his cookies instead of plain old milk.
How to Survive
Here are five grown-up twists to classic drinks that might just put you on Santa’s naughty list this year.
- 8 cups apple cider
- 1/2 cup brown sugar (lightly packed)
- 1 dash ground nutmeg
- 6 inches cinnamon (stick)
- 1 tsp whole allspice
- 1 tsp whole cloves
- 2 cups whiskey
- Make a spice bag: Put the cinnamon, allspice, and cloves in a small square of cheesecloth. Bring the ends together and secure with bakers twine.
- Heat cider, sugar, nutmeg, and spice bag to boiling. Reduce heat, cover, and simmer for 10 minutes.
- Remove the spice bag and discard.
- Serve hot, as is, or for each 8 oz serving add ¼ cup whiskey.
- Garnish with an apple slice or cinnamon stick if desired.
From: A Season on the Mountain
- mint leaves (garnish)
- 11/2 ozs Baileys Irish Cream Liqueur (with a Hint of Mint Chocolate)
- 4 ozs hot chocolate
- whipped cream (fresh)
- candy canes (crushed)
- coffee mug
- Pour the Baileys and hot chocolate into coffee mug.
- Top with a dollop of whipped cream and sprinkle crushed candy cane on top.
- Garnish with a mint leaf
- 12 candy canes (full sized)
- 750 ml vodka
- Using mini food processor or coffee grinder, pulse candy canes to fine powder, about 30 seconds.
- Using funnel, pour candy cane powder into bottle of vodka.
- Screw on lid and shake to mix.
- Let vodka sit, shaking occasionally, until candy dissolves and vodka turns red, about 30 minutes.
- Serve over ice, or use to spike eggnog or hot chocolate.
- 1 liter red wine
- 1/3 cup light agave nectar (or honey)
- 1 cinnamon sticks
- 1 star anise
- 3 cardamom pods
- 5 whole clove
- 10 black peppercorns
- orange slices (for serving)
- Pour the wine in a saucepan over medium-low heat.
- Add the agave nectar, cinnamon stick, star anise, cardamom pods, cloves and peppercorns.
- Whisk until the agave nectar dissolves.
- When the wine gets to the boiling point turn the heat off. Let it stand for 10-15 minutes.
- Pour the mulled wine into glasses (strain the spices out); add orange slices and enjoy.
- 4 egg yolks (and whites separated)
- 1/2 cup sugar
- 2 cups milk
- 2 cinnamon sticks (plus more for garnish)
- 1 cup cream
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1/4 cup rum
- In a large bowl, beat egg yolks until they become lighter in color. Beat in the sugar, whisking until fluffy.
- Combine the milk and cinnamon sticks, in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.
- Temper the eggs by slowly adding a small ladle full of the hot milk mixture into the eggs. Add a tablespoon first, mixing to combine, then stream in the rest while whisking constantly. Pour the egg mixture into the saucepan.
- Cook on medium heat (a very very gentle simmer), stirring constantly, until the eggnog begins to thicken slightly, and coats the back of the spoon. Do not allow the mixture to boil, or it will curdle. Remove the pot from the heat and stir in the cream. Let cool slightly in the fridge or freezer (you don’t want the alcohol to burn off)for about 30 minutes. Remove the cinnamon sticks, then mix in the vanilla, nutmeg, and the rum. Place back in the fridge and chill for 30 more minutes.
- Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.This creates a layer of foam on the top of your eggnog and makes it extra full-bodied.
- Garnish the eggnog with a cinnamon stick, and enjoy!