We may not get a white Christmas this year but we can certainly get our snow fix from these milky, boozy cocktails — and perhaps a little buzzed.
Instructions
1. Add all ingredients into a shaker filled with ice. Cap the shaker and shake vigorously until well combined, about 20-30 seconds.
2. Pour content into a champagne flute and serve chilled.
Instructions
1. Beat the egg yolks in the bowl of a stand mixer for approximately one minute, or until they lighten in color. Slowly mix in the sugar and continue to mix until dissolved.
2. Slowly pour in the milk and cream. Add the bourbon and nutmeg and stir to combine. Transfer mixture to a large serving bowl.
3. Clean out the bowl of the stand mixer.
4. Beat the egg whites in the bowl of the stand mixer until soft peaks form. While the mixer is still on, slowly add another tablespoon of sugar and beat to form stiff peaks.
5. Add the egg whites to the cream mixture and whisk to combine.
6. Serve in glass mugs with a sprinkle of freshly grated nutmeg on top.
The boys over at “The Boy’s Club” sure know how to keep things festive for the holidays. Let’s get things rolling with…
The Snowball
Ingredients
2 oz (30 ml) Coco Lopez (sweetened coconut cream)
4 oz (60 ml) coconut milk beverage (from carton)
1/2 tsp (2 1/2 ml) lime juice, freshly squeezed
2 oz (30 ml) vanilla vodka
Instructions
1. Add all ingredients into a shaker filled with ice. Cap the shaker and shake vigorously until well combined, about 20-30 seconds.
2. Pour content into a champagne flute and serve chilled.
Holiday Spiked Horchata
Ingredients
1/3 cup medium or long grain rice
1 1-inch piece Mexican cinnamon
½ teaspoon vanilla
4 oz Dark Rum
12 oz evaporated milk
1 1-inch piece Mexican cinnamon
½ teaspoon vanilla
4 oz Dark Rum
12 oz evaporated milk
14 oz condensed milk
4 cups water
freshly ground Mexican cinnamon, to garnish
freshly ground Mexican cinnamon, to garnish
Instructions
1. Lightly warm the cinnamon and rice in skillet over medium heat until an aroma is present.
2. Pour contents of skillet into a blender and blend into a fine powder.
3. Add the vanilla, evaporated milk, condensed milk and water.
4. Pour over a cheesecloth into a punch bowl.
5. Place into the refrigerator until cold.
6. When ready to serve, stir in rum and serve over ice. Grate cinnamon over top of drink before serving.
And the old-fashioned favorite:
Eggnog
Ingredients
4 eggs, whites and yolks separated
1/3 cup (78 ml) sugar
1/3 cup (78 ml) sugar
2 cups (475 ml) whole milk
1 cup (240 ml) heavy cream
5 ounces (150 ml) bourbon
1 teaspoon (5 ml) freshly grated nutmeg, plus more for garnish
1 teaspoon (5 ml) freshly grated nutmeg, plus more for garnish
Instructions
1. Beat the egg yolks in the bowl of a stand mixer for approximately one minute, or until they lighten in color. Slowly mix in the sugar and continue to mix until dissolved.
2. Slowly pour in the milk and cream. Add the bourbon and nutmeg and stir to combine. Transfer mixture to a large serving bowl.
3. Clean out the bowl of the stand mixer.
4. Beat the egg whites in the bowl of the stand mixer until soft peaks form. While the mixer is still on, slowly add another tablespoon of sugar and beat to form stiff peaks.
5. Add the egg whites to the cream mixture and whisk to combine.
6. Serve in glass mugs with a sprinkle of freshly grated nutmeg on top.
As always my darlings, drink responsibly!
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