The holidays are finally here! As long as you’re going to be drinking, you might as well get crafty with it, right? Here are a few great recipes for awesome holiday drinks that will get you through the most wonderful time of the year. If you have a recipe that you think belongs on this list, contact us!
For the martini…
- 1/2 c. whole milk
- 1/4 c. Baileys
- 2 oz. vanilla vodka
- 2 oz. amaretto
For the rim…
- 1/2 c. vanilla frosting
- 1/4 c. sprinkles, plus 1 tsp., divided
- Pre-made sugar cookie dough
Step 1: Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool.
Step 2: Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles.
Step 3: In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.
- 3 cups of whole milk
- 3 tablespoons of crushed cinnamon sticks
- 8 ounces of semisweet chocolate, finely chopped
- 3 tablespoons of demerara or granulated sugar
- Pinch of kosher salt
- 2 ounces of bourbon
- Toasted marshmallows (for serving)
Step 1: Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
Step 2: Add bourbon to hot chocolate mixture and stir to combine. Divide among mugs, then top with toasted marshmallows.
- 1 1/2 cup unsweetened vanilla almond milk
- 1/2 cup water
- 3/4 cup cashews (soaked)
- 2 teaspoon vanilla extract
- 3 tablespoon coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 oz bourbon (optional)
Step 1: Add all ingredients to a high speed blender.
Step 2: Blend on high until smooth and creamy; shouldn’t take much longer than a minute.
Step 3: Serve up chilled or warm with a dash of nutmeg and a splash of bourbon if desired.
- 1 (0.13-oz.) packet Kool-Aid Lemon Lime mix
- 4 c. water
- 4 c. ice
- 3 c. lemon-lime soda
- 2 c. pineapple juice
- 2 c. vodka
- 1 c. ginger ale
- Lime wedges, for rimming
- Red sanding sugar, for rimming
Step 1: In a large pitcher combine Kool-Aid and water.
Step 2: In a large punch bowl, combine ice, kool-aid, soda, pineapple juice, vodka, and ginger ale.
Step 3: Use a lime wedge to rim glasses and dip in sanding sugar to coat. Pour punch into glasses to serve.
- 1 1/2 oz. of finely-crushed candy canes
- 1 oz. of white chocolate liqueur
- 1/2 oz. of blackstrap rum
- Ginger liqueur
Step 1: Dip the rim of a glass in water, then in finely crushed candy canes.
Step 2: Combine white chocolate liqueur, blackstrap rum, ginger liqueur, and ice in a cocktail shaker. Shake vigorously, then strain into prepared glass.
Step 3: Serve garnished with a bite-size gingerbread cookie, if desired.
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