"Best Holiday Cocktail And Drink Recipes"

Candy Cane Cocktail


Ingredients

1 shot vanilla rum
1 shot white chocolate liqueur (recommended: Godiva)
1 shot peppermint schnapps
Candy cane, garnish

Directions

Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.

Ingredients

For Infusion:

2 cups fresh mint leaves, de-stemmed
1 bottle quality vodka
For cocktail:
1 tbs. crushed candy cane or peppermint candy
1 1/2 oz. mint-infused vodka
1/2 oz. B&B (Benedictine and brandy)
1/2 oz. half-and-half
Ice

For cocktail:

1 tbs. crushed candy cane or peppermint candy
1 1/2 oz. mint-infused vodka
1/2 oz. B&B (Benedictine and brandy)
1/2 oz. half-and-half
Ice

Directions
For Infusion:

Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.

For cocktail:

Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice.

Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.

Rosario's Rumpope (Ecuadorian Holiday Eggnog)

Ingredients

8 eggs
1 can of condensed milk
3 to 4 canned peach halves or 8 to 10 canned peach slivers
1 teaspoon of vanilla extract
Two 8-oz. cups of rum (optional)
Cinnamon powder (or cinnamon stick for garnish)

Directions

Whip eggs in blender for 3 to 4 minutes. Add condensed milk, canned peach halves, vanilla extract and blend thoroughly. Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste). For a non-alcoholic eggnog: Don't add the rum.

Sprinkle Cinnamon around the top or add cinnamon stick for garnish.

No holiday is complete without this traditional Ecuadorian family recipe for eggnog. Rumpope pronounced "rom-poe-pay," is great with or without spirits. Truly one of the most delicious and popular holiday drinks I've ever had or served.

For larger parties make several pitchers (keep refrigerated)

and serve in a large punch bowl surrounded by Ice to keep it fresh and cool throughout the evening.

Directions

Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well.

Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.

If you don't have a slow cooker, keep these drinks warm in a saucepan on the stove top over low heat.

Ingredients

6 cups whole milk
2 cups heavy cream
1/8 teaspoon freshly grated nutmeg, plus more for sprinkling
12 large pasteurized egg yolks
2 cups sugar
Bourbon or praline- flavored liqueur (optional)

Directions

Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm.

Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes.

Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day. Pour 1 to 2 tablespoons bourbon into each glass. Top with the eggnog and sprinkle with nutmeg.

Ingredients

4 cups half-and-half
2 cups whole milk
Dash allspice
1/2 cup sugar
5 egg yolks
1 cup brandy
1/2 cup spiced rum

Directions

Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.

Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid.

Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.

Ingredients

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.

Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells,

and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Mama's Eggnog

Ingredients

6 egg, separated*
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
Nutmeg

Directions

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla,

vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.

Serve eggnog in a large punch bowl.