Ho Ho Hot Cocktails
* 1 1/4 ounces vanilla vodka
* 1 ounce cream
* 1 tablespoon pumpkin puree (not pumpkin pie filling)
* 1 teaspoon sugar
* 1/8 teaspoon allspice
* 1/8 teaspoon cinnamon
*(or 1/4 t pumpkin pie spice)
The Peppermint Hot Chocolate/Mocha Recipe
serves 10-12 people.
For the basic peppermint hot chocolate:
–3 cups nonfat dried milk
–1 cup powdered sugar
–3/4 cup cocoa powder
–1/4 tsp salt
–1/2 cup chocolate syrup
–1 to 2 tsp peppermint extract (my kids thought 2tsp was too strong.)
–7 cups water
–marshmallows and candy canes for garnish
–pour the cooked hot chocolate over a shot of espresso or a half-cup of very strong coffee
–omit the peppermint extract and pour the hot chocolate over a shot of Peppermint Schnapps
use a 4 quart crockpot.
Combine the dry ingredients into your crockpot and stir with a spoon. Squeeze in a half-cup of chocolate sauce, and add the peppermint extract. Add the water, a cup at a time, and stir well. The chocolatey mixture will be bubbly and look powdery. It’s okay—it will cook together.
Cover and cook on high for 2-3 hours, or until completely hot. Serve with marshmallows and candy canes. If serving to guests, keep the pot on low with the lid off, and provide a ladle. If kept on warm, the hot chocolate will not stay warm enough.
The Cranberry Celebration
3 oz. – cranberry juice
2 oz. – orange juice
1/8 oz. – lime cordial
1½ oz vodka
In a cocktail shaker filled with ice, combine 3 oz cranberry juice, 2 oz orange juice and 1/8 oz lime cordial. Shake sharply and strain into a collins glass filled with ice. Top with soda water and sprinkle with frozen cranberries.
Spicy Pepper Vodka Martini
12 ounces Pepper Vodka, recipe follows 1 1/2 ounces dry vermouth Crushed ice 1 fresh jalapeno, stemmed, seeded, and thinly sliced, or pickled jalapeno pepper slices
In a cocktail shaker, combine the vodka, vermouth, and crushed ice. Shake well, then strain into 4 chilled, tall martini glasses. Garnish with thin jalapeno slices, as desired, and serve.
Prep Time: 10 minutes
Inactive Prep Time: 1 week
1 (750-ml) bottle best quality vodka
1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh green jalapeno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact
2 cloves garlic, peeled
Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use. Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be. Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.
Serve, or remove the peppers and keep in the freezer.
Yield: about 3 1/4 cups
1/2 oz Vanilla Vodka
1/2 oz Baileys
1/2 oz Butterscotch
1/2 Godiva Chocolate Liquor
Drizzled with chocolate syrup
Garnished with a strawberry and sugar rim
Verry Merry Cocoa
1 oz. Vodka
1 oz. Kahlua
1 oz. Creme de Menthe (white or green, your choice, I like green)
1 oz Bailey’s, or a hazelnut creme is also tasty.
Mix the liquors together in a glass or shaker first. Make cocoa as you normally would (leaving out some of the water/milk), then dump the liquor mix in on top, and stir.
It’s cocoa with a pretty strong kick, but the mini-marshmallows can make you feel like a kid again (just don’t let the kids confuse the drinks!).
Almond Joy to the World
1 oz. Of Parrot Bay Coconut Rum
¼ oz. Of Bailey’s Irish Cream
¼ oz. Dekuyper ButterShots
¼ oz. Of Godiva Liqueur and a shot of cream
¼ oz. Amaretto