Depending on where you will be spending your holidays, you might need a drink to cool you off or warm you up. Here are some suggestions of hot and cold festive favourites to cater to wherever you will be.
Salted Caramel Rum Hot Chocolate Vs Frozen Peppermint Chocolate Shake
Dulce de leche and dark rum make this hot chocolate sinfully good while peppermint schnapps added to a frozen chocolate shake gives it a boozy kick.
Salted Caramel Rum Hot Chocolate
- 25ml dark rum
- 2 tsp dulce de leche or thick caramel
- 150ml whole milk
- 50g milk chocolate, chopped
- In a small bowl, mix together the rum and the dulce de leche until smooth then set aside.
- Warm the milk in a saucepan over a medium heat until simmering.
- Remove from the heat and add the chocolate and stir until melted.
- Pop the pan back on the heat until warm then add the rum mixture and a pinch of flaky sea salt.
- Pour into a mug and serve.
Frozen Peppermint Chocolate Shake
- 2 packets Hot Chocolate Mix – mint or regular
- ¾ cup milk
- 3 cups ice
- Cool Whip or whipping cream, if desired
- Candy Canes, crushed if desired
- Peppermint Schnapps, if desired
- Add hot chocolate mix, milk and ice to the blender
- Blend until smooth
- Top with whipped topping and crushed peppermint
Apple Syrup Mulled Wine Vs Cranberry Sangria
Sweet and spicy mulled wine is perfect for those cold nights. If you prefer something cooler but still in line with the festive season, a glass of brandy, orange and cranberry juice mixed in with cinnamon will do the trick.
Apple Syrup Mulled Wine
- 200ml apple juice
- 1 cinnamon stick
- 1 tsp whole allspice
- 1 mace blade
- 2 whole cloves
- small strip fresh ginger
- 1 clementine, zest finely peeled with a vegetable peeler
- 100g golden caster sugar
- Heat the apple juice with the whole spices, ginger, zest and sugar. Bring to the boil, then simmer for 10 mins.
- Remove from the heat and leave to cool, then strain the syrup into small bottles.
- Mix the syrup into a glass of your favourite white wine and enjoy.
- 1 Cup fresh cranberries optional
- 1 Orange sliced
- 3 Cinnamon sticks
- 1 750ml Bottle red wine I used cabernet sauvignon
- 3 Shots of brandy
- 1 1/2 Cups orange juice
- 3-4 Cups cranberry juice enough to fill your pitcher the rest of the way
- 1-2 Cups club soda
Place fresh cranberries (if using), sliced orange, and cinnamon sticks in the bottom of a large pitcher.
Pour the wine, orange juice, and cranberry juice over the fruit and cinnamon.
Stir, and allow to chill for at least two hours for best flavour.
Pour sangria into glasses to 3/4 full, top with club soda.
Chill for 2 hours then serve.
Prince Pum King Vs Cinnamon Maple Whiskey Sour
Pumpkin should not be left behind in Thanksgiving. Any leftovers can be pureed and mixed with your favourite scotch whiskey and spices of choice. Take out the pumpkin and add maple syrup and plenty of ice and you’ve got a great cool drink.
Prince Pum King
- 1 oz Drambuie
- 1.5 oz pumpkin puree
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 4 oz steamed whole milk (or choice milk-base)
- Steam milk, pumpkin puree and spices together until hot.
- Double-strain into cup.
- Stir in Drambuie.
- Top with additional milk foam and ground nutmeg.
Cinnamon Maple Whiskey Sour
- 1 ½ ounces (3 tablespoons) Bulleit bourbon or your bourbon of choice
- 1 ounce (2 tablespoons) fresh lemon juice
- 2 to 4 teaspoons maple syrup, to taste (try 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon)
- Pinch of ground cinnamon, optional
- Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Securely fasten the lid and shake well.
- Pour fresh ice into your cocktail glass and strain the cold whiskey sour mixture into the glass. Enjoy!
Cinnamon Butter Rum Vs Rum and Ginger Cocktail
Butter and rum are a Christmas staple guaranteed to keep you warm. For the cold version of this drink, keep the spices and rum then mix in your preferred ginger beer. You can make it by the glass or make a punch for everyone to enjoy.
Cinnamon Butter Rum
- 2 ounces rum
- 2 cups hot apple cider
- 4 -8 tablespoons butter plus extra for garnish if desired
- 1 tablespoon maple syrup honey or rapadura/sucanat
- 1/4 teaspoon cinnamon
- pinch nutmeg
- pinch cloves
- cinnamon stick or star anise for garnish, optional
- Place apple cider, 4 tablespoons butter, maple syrup, cinnamon, nutmeg, and cloves in a medium pot and warm over medium heat.
- Once it reaches the temperature you prefer, remove from heat and add the rum.
- If you have an immersion blender, blend the mixture right in the pot. If you have a regular blender, transfer the mixture and blend until smooth.
- Taste and add more butter if desired, then serve.
- If you have some extra on hand, a cinnamon stick or whole star anise make a lovely garnish. Add an extra pat of butter, sometimes made into special shapes with a cookie cutter.
Rum and Ginger Cocktail
- 4 cl dark rum (I used Santiago De Cuba 11 years)
- 4 cl freshly squeezed clementine juice
- 4 cl ginger syrup (recipe below)
- 4 cl Sparkling water (just a dash)
- 2 tbsp Sugar
- 2 tsp Cinnamon
- On a flat plate mix together sugar and cinnamon
- Wet the rim of the glass with water or rum, then dip it into the cinnamon-sugar
- Fill a cocktail shaker with ice and shake together rum, ginger syrup and clementine juice
- Strain the drink over to ice-cubes into the prepared cocktail glass
- Fill the glass up with sparkling water (around 4 cl)
Ginger syrup recipe (can be stored for 2 weeks)
- 2.5 dl (1 cups) sugar
- 2.5 dl (1 cups) water
- 100 g ginger
- Combine water and sugar in a medium size sauce pan and over low heat dissolve the sugar. Add the ginger
- Let it simmer for 5 min then turn the heat off. Let the syrup rest and cool for at least one hour
- Strain the syrup and toss the ginger. Pour into a bottle and refrigerate