Winter drinks-2

Baileys Blastoff

Ingredients (1 serving)

  • 45 ml (1 1/2 oz.) Irish Cream liqueur
  • Long espresso
  • Chocolate milk
  • Iced treat like a fudge bar or marshmallow

Preparation

  • Combine Irish Cream liqueur and long espresso in a Mason jar.
  • Add fudge bar.
  • Top up with chocolate milk to cover fudge bar.
  • Stir using fudge bar.

Old-Fashioned Eggnog

Ingredients (6 servings)

  • 3½ cups heavy cream, divided
  • 6 eggs
  • 1½ cups granulated sugar
  • Pinch of kosher salt
  • ¼ cup Myers dark rum
  • ½ cup Crown Royal whiskey
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated nutmeg, plus more for garnish

Preparation

  • In a large saucepan, heat 2½ cups of the cream over medium-low heat until it begins to simmer around the edges of the pan (do not let it boil).
  • While the cream is heating, whisk together the eggs, sugar and salt in a large bowl.
  • Ladle out 1 cup of the warm cream mixture and slowly pour it into the egg mixture, whisking constantly.
  • Scrape all of the egg mixture into the saucepan. Continue to cook, stirring constantly with a rubber spatula.
  • When stirring it is necessary to be sure to scrape the bottom of the pan so that nothing sticks.
  • Stir until the mixture thickens and coats the back of the spatula, a few minutes.
  • The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
  • Strain the mixture through a fine-mesh sieve into a clean bowl and allow to cool for 15 minutes, stirring occasionally.
  • Whisk in the rum, whiskey, vanilla extract and 1 teaspoon of the freshly grated nutmeg.
  • Whip the remaining 1 cup of heavy cream until soft peaks form.
  • Gently fold the whipped cream into the eggnog mixture, making sure the whipped cream is completely incorporated.
  • Serve immediately, topping each serving with a sprinkle of fresh nutmeg.
  • The eggnog can be refrigerated for up to 3 days. Be sure to gently whisk before serving.

Winter drinks

Here we are again ! This time of the year where so many holidays parties begin. So why not get into this festive atmosphere with a few winter drinks ?

Strawberry Kiss

Ingredients

  • 45 ml (1 1/2 oz.) vanilla-flavoured vodka
  • 15 ml (1/2 oz.) raspberry liqueur
  • Champagne or Sparkling wine
  • Splash of cranberry juice
  • Ice cubes
  • 1 strawberry

Préparation

  • Combine the vodka, raspberry liqueur and cranberry juice in shaker filled with ice cubes
  • Shake vigorously for 8 to 10 seconds.
  • Strain into a flute using an ice strainer.
  • Top up with champagne or sparkling wine.
  • Garnish with a strawberry.

Gingerbread Latte with Salted Caramel Sugar

Ingredients salted caramel sugar

  • 3/4 cup sugar
  • Flakery sea salt

Ingredients Latte (2 servings)

  • 2 cups of lite of full fat caned coconut milk (or your favorite milk)
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of ginger
  • 2 tablespoons of molasses
  • 2 tablespoons of pure maple syrup
  • 1 tablespoons of vanilla extrat
  • 1/4 to 1/2 cup of brew black coffee, steaming hot
  • Freshly grated nutmeg for serving
  • Whipped cream (garnish)
  • Fresh baked gingerbead cookies, for serving and eating

Preparation salted caramel sugar

  • Line a baking sheet with parchment paper or a silpat (silicone cooking cloth).
  • In a large, dry, deep, heavy pot cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a deep golden caramel color.
  • Remove from the heat and carefully pour the caramel onto the parchment lined baking sheet.
  • Spread in an even, thin layer and sprinkle generously with flaky sea salt.
  • Allow the caramel to sit 5 minutes.
  • Once the caramel is hard, begin pulling away the parchment paper.
  • Now crush the caramel into small pieces/shards with your hand.
  • Alternately you can place the caramel in a bag and use a hammer to smash the caramel into small shards !

Preparation Latte (2 servings)

  • Combine all the ingredients except the coffee in a medium size pot and bring to a simmer, heating the mixture until it is steaming.
  • When the mixture is steaming hot, remove it from the heat.
  • Using a small whisk or a fork, whisk with all your might until frothy (or add to a blender and blend for 1 minute).
  • Now take the warm coffee and if needed reheat on the stove, or for one minute in the microwave.
  • Stir the coffee into the milk mixture.
  • Divide the latte between 1-2 mugs.
  • Top with whipped cream, freshly grated nutmeg or if you are like me put some cinnamon, a sprinkle of the caramel sugar and a gingerbread cookie.

S’more Martini

Ingredients (2 servings)

  • 1/4 cup of chocolate syrup
  • 2 graham crackers, finely crushed
  • 2 marshmallows
  • 1/2 cup of marshmallow vodka (at the SAQ you will find flavored Smirnoff vodka)
  • 1/2 cup of chocolate milk
  • 1/2 cup of heavy cream (35%)

Preparation

  • Add chocolate syrup to a small rimmed plate.
  • Add finely crushed graham crackers to a second rimmed plate or low bowl.
  • Using two 8oz martini glasses, carefully dip the rim of one into the chocolate sauce, then the graham cracker crumbs.
  • Repeat with second glass. If you desired, you could had a drizzle of chocolate syrup around the inside of the glass. Place in the freezer to harden for 30-60 minutes..
  • Mix vodka, milk and cream, let it cool until you’re ready to drink.
  • Fill a shaker half with ice and the other half with the liquid.
  • Mix well and pour into the glass. Repeat for 2nd glass.
  • Serve with marshmallows.