The month of December only means one thing…fabulous, fun-filled weekends of holiday parties with close family and friends! Give your holiday celebrations an extra kick with some of our favourite holiday bevvies! ‘Tis the season for crisp and delightful holiday flavours, spices and so much more!
Serves 10-12 people
INGREDIENTS: 2 bottles of Pinot Grigio or Chardonnay, 3/4 cup sparkling apple cider, 1/4 cup sugar, 1/4 cup cranberries cut in half, 3/4 whole cranberries, 1 chopped Granny Smith Apple and 3 rosemary sprigs.
DIRECTIONS: Combine ingredients in a large pitcher and stir with a large wooden spoon to help the sugar dissolve. Refrigerate for at least 4 hours before serving. Serve chilled or over ice.
INGREDIENTS: 1 part kahlua, 1 part vodka, 2 parts eggnog, whipped cream and ground nutmeg.
DIRECTIONS: Combine the kahlua, vodka and eggnog in a cocktail shaker with ice. Shake well and strain into glasses, and top with whipped cream and nutmeg.
SPARKLING CRANBERRY GINGER MIMOSA
Serves 5 guests
INGREDIENTS: 1 1/2 cups sugar, 1 1/2 cups cranberry juice, 2 cups cranberries, 4 or 5 large fresh rosemary sprigs, 2 tbsp big chunks of sliced ginger and 1 bottle of chilled sparkling wine.
DIRECTIONS: In a small sauce pot, combine the sugar, juice, rosemary and ginger and bring it to a boil. Let the mixture simmer for about 30 minutes until the cranberries soften and pop open. Remove the rosemary sprigs and mash the cranberries. Continue to simmer for 15-20 minutes until the mixture transforms into a thick syrup-like substance. Then, remove it from the heat and let the syrup cool. It can be stored in the fridge for up to one week. When you’re ready to make your mimosas, add 2 tbsp. of the cranberry mixture to each champagne flute. Top with chilled sparkling wine, give it a little stir and serve to guests.
SPIKED PEPPERMINT HOT CHOCOLATE
INGREDIENTS: 1 1/2 cup whole milk, 1/3 cup International Delight Peppermint Mocha Creamer, 5 1/2 ounces bittersweet chocolate chops, 3 tbsp. Irish cream (optional). Optional garnishes: whipped cream, marshmallows and crushed peppermint candy canes.
DIRECTIONS: Add the whole milk, peppermint mocha creamer and chocolate to a 1 1/2 quart saucepan. Bring it to a simmer over low hear and whisk constantly. Once the mixture reaches a simmer, let it simmer for another minute while whisking. Turn off the heat and stir in Irish cream, if you choose to use it. Serve immediately and top with whipped cream and other garnishes if you would like.