RECREATE OUR FESTIVE COCKTAILS AT HOME
Cranberry Mimosa
Servings: 4
Preparation time: 10 minutes
Ingredients
- 1 lime, halved
- 2 tbsp. sugar
- 1 c. sweetened cranberry juice
- 1 bottle champagne
- 12 fresh cranberries
- 4 small sprigs fresh rosemary
Method
Rime champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne. Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas.
Santa Clausmopolitans
Servings: 4
Preparation time: 5 minutes
Ingredients
- Lime wedge, for rim
- white sanding sugar
- 1 c. vodka
- 1 1/2 c. cranberry juice
- 1/4 c. triple sec
- 1/4 c. fresh lime juice
- 1/2 c. fresh cranberries
Method
Run a lime wedge around each glass then dip in sanding sugar. Fill a cocktail shaker with ice then add vodka, cranberry juice, triple sec, and lime juice. Shake until the cocktail shaker is cold. Divide drinks between rimmed glasses and add cranberries for garnish.
Rumchata Hot Cocoa
Servings: 2
Preparation time: 15 minutes
Ingredients
- 2 1/2 c. whole milk
- 1/4 c. granulated sugar
- 2 tbsp. cocoa powder
- 1 tsp. pure vanilla extract
- 6 oz. chocolate chips (or chopped bittersweet chocolate)
- 1/2 c. Rumchata
- 1/3 c. warm caramel
- Whipped cream, for serving
- Cinnamon sugar, for garnish
- Cinnamon stick, for garnish
Method
Bring milk to a simmer in small saucepan over medium heat. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Stir in Rumchata, then turn off heat. Pour caramel into a small dish. Dip cups in the caramel to coat the rim. Pour hot chocolate into each glass, then top with whipped cream, a sprinkle of cinnamon sugar, more caramel, and a cinnamon stick.