Two Holiday Drinks I Love
December 14th, 2009
On Thanksgiving, following an absolutely brilliant meal – one of those we all contributed in, appetizers, salad, turkey and sides brought by people like me (my contribution was homemade peppery broccoli & cauliflower mac’n'cheese, which, sadly, was way dry by the time we ate it) – there wasn’t to be dessert right away, so we were offered a little beverage treat. I happily received a little espresso cup with a dollop of whipped cream on top. Who wouldn’t, right?
Under this dollop of whipped cream was the delight of all delights. Not a day has gone by since Thanksgiving without me thinking of this appropriately thick and amazingly heavenly sipper. Seriously when I get to heaven and don’t have to worry about how big my rear is, I think I’ll have a few of these every day!
Thanks, Tante, for making my Thanksgiving Day particularly sweet. She even offered a refill, which I accepted and promptly sipped. I don’t know who ‘owns’ this recipe but I’m hereby borrowing and sharing it, because you won’t be disappointed to liven up your next dinner gathering with it.
Christmas Eve Hot Chocolate
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12oz strong black coffee (can make ahead of time)
8oz chopped dark chocolate (Scharffenberger 70% +)
1/4 cup sugar
****Melt at medium heat in a saucepan on the stove****
Stir in:
3oz coffee liqueur (Tia Maria)
3oz dark creme de cacao (Bols)
2oz brandy (Vendome VSOP)
Serve in tiny espresso cups and top with a dollop of freshly whipped cream.
We have in stock all of these things except the coffee, sugar and whipping cream! Stop by for the fixings and make your guests really really happy.
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I’m also excited about this holiday punch which was described as “a bowl of traditional punch (that) combines richness and complexity with a frankly dangerous drinkability.”
Admiral Russell’s Christmas Punch
Makes 12-18 servings
6 lemons
1 cup raw sugar
1 – 750mL bottle VSOP grade Cognac (Vendome is inexpensive and should work here too!)
1 cup lightly sweet oloroso or amontillado Sherry
Freshly grated nutmeg
(we’ve got all but the lemons & sugar!)
Having an ice ring/mold is very helpful with this punch – if you don’t have an ice ring, use any metal bowl. Fill with water and freeze into a “lunk” of ice for the bowl in any shape or size.
Remove peel from 4 lemons in strips (need a zester? we have those too!)
Put the peels in a medium bowl.
Add sugar and muddle the mixture. Let stand 30minutes and muddle it again. (need a muddler? look no further!)
Cut peeled and unpeeled lemons in half/ juice enough lemons for 1cup of juice.
Bring 1cup of water to a boil in a small saucepan;
pour over lemon peel mixture & stir until sugar dissolves.
Strain syrup into large bowl; discard peels.
Mix in lemon juice.
Add Cognac, sherry and 4cups cold water.
Cover punch and refrigerate until cold, 2-6hours.
Put in punch bowl and sprinkle with a little nutmeg. Drink. Wow!
