The holiday season is upon us and it is time to start planning the party. After all, it is the most wonderful time of the year. And the perfect occasion to sip on something new. Whether you are with family or friends, or flying solo this season, here are six drink recipes to knock your stockings off.
Tom and Jerry Mix
Adapted from “What’s Cooking America”
What is a holiday party without Tom and Jerry’s? The drink has been a tradition since its inception in 1862 by New York City bartender, Jerry Thomas. This rich and creamy mix is often mistaken for egg nog, and allows for several drink variations. Plus, it can be enjoyed by the whole family, just hold the liquor!
- 12 eggs, separate whites and yolks*
- 1/2 teaspoon salt
- 1 pound butter, room temperature
- 3 pounds confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- Brandy, spiced rum, or whiskey (optional)
*Eating raw or undercooked eggs increases the chance of foodborne illness. To cook the egg yolks, beat them in a bowl until soft peaks form, then heat them in a pan on medium/low stirring frequently.
- Beat egg whites and salt in a large glass or metal mixing bowl until stiff peaks form (this usually takes a while). Lift your beater or whisk straight up; the egg whites should form a sharp peak that holds its shape.
- Beat the egg yolks to soft peaks in a separate bowl. To reduce the risk of foodborne illnesses, heat them over medium/low heat stirring frequently. (If you can hear them sizzle, the stove is too hot, lower the heat.)
- Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix.
- Stir in nutmeg, cloves, allspice, and egg whites; beat until well blended.
- Store in an airtight container. Batter can be frozen or kept in refrigerator for up to two weeks.
- To make a Tom and Jerry cocktail, fill cup with hot water, add 2 oz of spiced rum, brandy, or whiskey. Stir in 2 tablespoons of batter. Sprinkle with nutmeg.
- For a nonalcoholic beverage, add mix to warm milk, hot cocoa, or eggnog. Try it cold too.
Traditional Irish Coffee
The perfect beverage for a blustery afternoon. Settle in with a piping hot pot of freshly brewed coffee. Try French pressed coffee, but don’t let it rest for too long or it turns bitter. To go the extra mile, use homemade whip cream by beating heaving whipping cream and a few pinches of sugar. (Make sure the cream is very cold, put the beaters and bowl in the freezer for a minute to keep the cream cold while whipping it.) Ensure the drink stays hot by preheating the mug with hot water, and avoid refrigerating the alcohol.
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- Hot coffee
- Irish whiskey
- Whip cream
- Make a pot of hot coffee.
- Put sugar in warm mug.
- Add 1 ½ oz. whiskey.
- Fill cup with coffee; stir.
- Gently add whip cream. Enjoy.
Try another delicious variation of this drink by replacing the sugar with 1 oz. of Bailey’s Irish Cream and reducing the whiskey to 1 ounce.
Hot Buttered RumChata
Adapted from Colonial Hot Buttered Rum submitted to Allrecipes.com by Linda Correia.
Hot buttered rum has a history dating back to colonial days. RumChata is a diary-based rum infused with cinnamon and vanilla, adding a creamy taste to this this long-time holiday favorite. It is very similar to the Tom and Jerry mix, but does not contain eggs.
- 2 cups brown sugar
- ½ cup of butter
- 1 pinch of salt
- 8 cups of hot water
- 2 cinnamon sticks
- 6 whole cloves
- 1 cup of Captain Morgan’s Spiced Rum
- 1 cup of RumChata
- Whipped cream and ground nutmeg for garnish
- Combine the brown sugar, butter, salt and hot water in a 5 quart (or larger) slow cooker. Add cinnamon sticks and cloves.
- Cover and cook on low for 5 hours.
- Stir in spiced rum and RumChata.
- Ladle into mugs. Top with whipped cream and ground nutmeg.
Because RumChata is has dairy, there is a chance that it could curdle when adding it to the hot water mixture. To avoid curdling, do not add the RumChata to the slow cooker if it is near boiling hot. Keep the RumChata at room temperature, and temper it by adding the hot water mixture to it slowly. Then, add the (now hot) RumChata to the slow cooker.
Not all holiday drinks have to be served hot. Here is a recipe with a wintery twist for the white wine lovers of the party. For a dry flavor use chardonnay, try a pinot grigio for a middle-of-the-road taste, or choose a moscato for a sweeter drink.
- ¼ cup cranberries, halved
- ¾ cup cranberries, whole
- 1 Granny Smith apple, chopped
- 3 Rosemary sprigs
- ¼ cup sugar
- ¾ cup apple cider
- 2 bottles of white wine or sparkling white wine
- Combine all ingredients in large pitcher.
- Stir together with large wooden spoon until sugar dissolves.
- Refrigerate for 4 hours before serving
- Serve chilled with rosemary sprig garnish. Make sure each glass gets fruit pieces when pouring.
Raspberry Pine Martini
Try this tangy and delicious concoction for a tropical holiday feel. Chambord is a sweet black raspberry liqueur adding a rich flavor and luxurious texture. Dip the rim in finely crushed candy cane for a minty taste and decadent finish. Chill the martini glass to keep the drink colder longer.
- 1 ½ oz. vodka
- ¾ oz. Chambord
- 3 oz. pineapple juice
- Fill martini shaker halfway with ice.
- Add ingredients. Shake vigorously for 15 seconds (but don’t shake too long or the drink gets watered down.)
- Add a little more ice to shaker. Repeat steps one through three.
Grinch Punch (non-alcoholic)
There is something for everyone when this tart treat arrives to the party. Keep the soda as cold as possible so the ice cream does not melt immediately.
- 2-liter lemon lime soda
- 1 quart lime sherbet
- 2 limes
- Punch bowl or large pitcher
Pour soda over lime sherbet. Add sliced limes and serve.