Christmas time is almost here, and what do you never see me during the holiday season without? A drink in my hand! With the stress and hard times that come with Christmas, gift giving, making holiday dinners and yet somehow still dealing with work and everything outside of it in your home life – you better believe that I’m going to need a nice strong drink to get me through alot of the holiday season this year.
I’ve curated a list of my favorite cocktails that I’ve actually made and tested out for you guys to try at home. Alot of them are super easy because I’m a drink minimalist (give me straight whiskey and I’m fabulous) but some have just the right touches like apples and cranberries to get you in the holiday spirit. (Most of these I’ve come across on Delish or other websites. Photos are not my own.)
This one is a personal favorite because it has fruit in it and it’s so simple yet so tasty to enjoy more and more of Christmas morning.
2 Granny Smith apples, chopped
1 c. whole fresh cranberries
1 c. green grapes, halved
1 c. pomegranate seeds
1 c. sparkling grape juice
1 bottle champagne, prosecco, or cava
In a large pitcher, combine apples, cranberries, grapes, and pomegranate seeds. Pour over sparkling grape juice and champagne and stir, then serve.
1 (750-ml.) bottle red wine
1 orange, sliced into rounds, plus more for garnish
6 whole cloves
3 cinnamon sticks, plus more for garnish
3 star anise
1/4 c. honey
1/2 c. brandy
In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes. Serve warm and garnish with more citrus slices and cinnamon sticks.
White Christmas Margaritas
1 (14-oz.) can unsweetened coconut milk
12 oz. silver tequila
8 oz. triple sec
1/2 c. lime juice
2 c. ice
1 lime, sliced into rounds for garnish
Lime wedge, for rimming glass
Sanding sugar, for rimming glass
Cranberries, for garnish
Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.
4 c. Cran-Apple Juice
2 bottles red moscato
1 bottle prosecco
1/2 c. vodka
2 c. frozen cranberries
1/3 c. mint leaves
1/2 c. sugar, for rimming glasses
2 limes, sliced into rounds
Using a wedge of lime, wet the rim of your glasses. Dip in sugar until coated.
Combine all ingredients in a punch bowl, stir together and serve.
Apple Cider Old Fashioneds
This one is another personal favorite because I love apple cider and I love whiskey of any kind. It’s kind of my preferred alcohol of choice whenever I want some.
1/2 c. ice
2/3 c. apple cider
2 oz. whiskey
2 dashes Angostura bitters
Apple slices, for garnish
Cinnamon sticks, for garnish
Combine all ingredients in glass and stir to combine.
This is for all of you shot lovers out there who aren’t ready to give up the college vibe yet, or just want something small to get you by during a christmas party.
Lime wedge, for rimming glasses
Red sanding sugar, for rimming glasses
1 c. water
2 (3-oz.) packet lime Jell-o mix
8 oz. vodka, chilled
whipped cream, for garnish
Mint leaves, for garnish
Red Hots, for garnish
Run a lime wedge around the rim of each shot glass then dip each shot glass into the red sanding sugar.
Bring water to a boil in a medium saucepan. Once bubbling, stir in packet of lime Jell-o mix, stirring until completely dissolved. Turn off heat. Pour in vodka or tequila (or whatever your preferred alcohol is), mixing until thoroughly combined. Pour into a large measuring cup, small pitcher or another glass so it’s easier to pour into the shot glasses. Pour the lime Jell-o mixture into each of the shot glasses. Place the shot glasses into the refrigerator until the Jell-o sets, about 2 hours.
Garnish with whipped cream, mint leaves, and red hot candies.
This final one is a bit longer… but it’s so worth it for all of you gingerbread lovers out there!
1 c. heavy cream
1 (1-inch) piece ginger, sliced
2 tsp. pure vanilla extract
8 whole cloves, crushed
6 allspice berries, crushed
2 cinnamon sticks, broken
1/4 tsp. freshly grated nutmeg, plus more for serving
4 c. whole milk, divided
8 large eggs, separated
3/4 c. granulated sugar
Pinch kosher salt
3/4 c. to 1 c. dark rum, cognac, bourbon, or a combination
Combine heavy cream, ginger, vanilla, cloves, allspice, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Cook over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase mixer speed to high and beat until thick and very pale in color, 2 to 3 minutes.
Strain spiced cream mixture, discarding spices; return to pot. Slowly whisk 1 cup warm cream mixture into yolk-sugar mixture on low speed; return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture reaches 170°F and coats the spatula, 12 to 15 minutes.
Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, cognac, or bourbon and remaining 2 cups milk.
Just before serving, beat egg whites with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with nutmeg.