In chilled small bowl, beat whipping cream, powdered sugar, cocoa and ¼ teaspoon of the peppermint extract with electric mixer on high speed until stiff peaks form.
Cover; refrigerate until serving time.
In 2-quart saucepan, heat milk just to simmering over medium-low heat (do not boil).
Reduce heat to low.
Add baking chips; stir constantly with whisk until melted and smooth.
Stir in remaining ½ teaspoon peppermint extract.
Pour hot chocolate into cups or mugs.
Top each serving with cocoa-mint whipped cream.
Notes / Tips / Wine Advice:
Festive Touch
Add a bit of elfish fun—garnish each steaming mug of hot chocolate with a candy cane for stirring, or sprinkle with crushed hard peppermint candies.
Festive Touch
To make a delicious adult drink, substitute ⅓ cup peppermint schnapps for the ½ teaspoon peppermint extract in the hot chocolate.
Using muddler or wooden spoon, muddle orange wedge, sugar cube and bitters against bottom and side of 10-oz old-fashioned glass.
Fill glass with ice.
Stir in bourbon, cranberry sauce and splash of club soda.
Garnish with orange slice and cranberries.
Notes / Tips / Wine Advice:
Festive Touch
To make these drinks icy cold, rinse the glasses under the tap, shake off the excess water and place them in the freezer at least 15 minutes before using. When you take them out of the freezer, the magic happens—they turn frosty looking.
In 1-quart saucepan, heat simple syrup ingredients over low heat until sugar is dissolved.
Let stand 15 minutes.
Cover; refrigerate 2 hours until chilled.
Strain syrup; discard solids.
In small bowl, stir together 2 tablespoons sugar and ½ teaspoon gingerroot.
Place mixture on small flat plate.
Rub fresh gingerroot slice around rims of 2 martini glasses to moisten.
Dip moistened rims of glasses in ginger-sugar mixture.
Refrigerate until ready to use.
Fill cocktail shaker or small pitcher with ice.
Add gin, pomegranate juice and 2 tablespoons of the Ginger Simple Syrup.
(Cover and refrigerate remaining simple syrup for another use. )
Shake or stir to blend and chill.
Pour into prepared glasses, straining out ice.
Add prosecco.
Garnish with pomegranate seeds.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can make the ginger syrup up to one month in advance. Cover and refrigerate until ready to use. The extra-cold syrup will make the cocktail nice and frosty.
Additional rosemary sprigs and lime wedgesif desired
Instructies
In 2-quart saucepan, mash berries with ¾ cup sugar.
Stir in water and 2 rosemary sprigs.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes.
Strain syrup; discard solids.
Cover; refrigerate at least 1 hour.
In large pitcher, stir together berry-rosemary syrup, tequila, lime juice and liqueur.
On small plate, place additional sugar.
Rub rims of 6 margarita glasses (or other stemmed glasses) with lime wedge; dip wet rims in sugar.
Fill glasses with ice; pour margarita mixture over ice.
Garnish with rosemary sprigs and lime wedges.
Notes / Tips / Wine Advice:
Make-Ahead Magic
The berry-rosemary syrup can be refrigerated up to 1 week.
Festive Touch
Some bartenders prefer using superfine sugar for coating the edges of glasses. This is available in many grocery stores, but if you want to make your own, simply blend granulated sugar in a blender or food processor about 30 seconds. The texture of superfine sugar dissolves quickly and lends sweetness without grittiness to the cocktail.
Pour pomegranate juice into 8 sections of ice cube tray, 1 tablespoon in each; freeze until solid, about 2 hours.
Fill cocktail shaker or small pitcher with ice.
Add vodka, liqueur and lime juice; shake or stir to blend and chill.
Place 2 pomegranate ice cubes in each chilled glass.
Pour vodka mixture into glasses, straining out ice.
Fill glasses with champagne.
Garnish with mint.
Notes / Tips / Wine Advice:
Make-Ahead Magic
With your pomegranate ice cubes in the freezer, all you have to do is shake these up to serve.
Festive Touch
To really make a splash, freeze the pomegranate ice cubes in a mini ice cube tray or specialty shaped ice cube tray. Stars and small balls are beautiful.
In 1-quart saucepan, heat mango juice, gingerroot, sugar and lemon peel to boiling, stirring constantly, 3 to 4 minutes or until sugar is dissolved.
Remove from heat; cool to room temperature, about 30 minutes.
Pour mango mixture into 8-inch square pan.
Freeze uncovered about 30 minutes or until icy around edges.
Use a fork to scrape frozen edges toward center; freeze 25 to 30 minutes longer.
Repeat the scraping process until all of mixture is frozen, about 2 hours 30 minutes total.
Spoon 2 to 3 tablespoons of the mango “snow” into each chilled glass.
Fill with champagne.
Garnish with raspberries.
Notes / Tips / Wine Advice:
Make-Ahead Magic
The scraped mango mixture can be kept covered in the freezer up to 1 week before using.
Festive Touch
Offer guests this unique beverage with a swizzle stick in each glass. That way, they can stir the sweet mango mixture into the champagne just before drinking.
Kitchen Secrets
Any leftover frozen mango mixture can be used in smoothies, added to punch or enjoyed on its own for a refreshing treat.
In small microwavable bowl, microwave white chocolate uncovered on High 30 to 40 seconds, stirring every 10 seconds, until melted and smooth.
Immediately pour melted chocolate onto saucer.
Holding martini glass by the base, immediately roll rim of glass through chocolate to create a snowy rim.
Repeat with second glass.
Place glasses upright in refrigerator until ready to use.
Fill cocktail shaker or small pitcher with ice.
Add crème de cacao, crème de menthe, whiskey, vodka and half-and-half; shake or stir to blend and chill.
Pour into glasses, straining out ice.
Garnish each glass with candy cane looped over rim
Notes / Tips / Wine Advice:
Make-Ahead Magic
The martini glasses can be rimmed with the melted white chocolate and refrigerated up to 4 hours ahead of time.
Festive Touch
Before the white chocolate has a chance to set, dip the glass rims into a small shallow bowl of grated white chocolate mixed with white sanding sugar, holiday sprinkles or crushed peppermint candies.
⅔cuppomegranate- or orange-flavored liqueur or apricot brandy5 oz
⅓cupsuperfine sugar
2limesthinly sliced
1mediumnavel or blood orangecut in half, thinly sliced
1ripe pearcut into cubes
1cinnamon stick3 inch
1bottle1 liter club soda or ginger ale (4¼ cups), chilled
Additional cinnamon sticksif desired
Instructies
In large pitcher, mix wine, juices, liqueur and sugar until sugar is dissolved.
Stir in limes, orange, pear and cinnamon stick.
Cover; refrigerate at least 4 hours but no longer than 24 hours to chill thoroughly and blend flavors.
Add club soda to sangria mixture; stir to mix.
Garnish with cinnamon sticks.
Notes / Tips / Wine Advice:
Festive Touch
Serve the sangria in a clear pitcher or punch bowl so the beautiful fruit takes center stage.
Festive Touch
Like your sangria extra-cold? Fill 2 ice cube trays with distilled water. Cut 3 orange slices into 8 wedges each; add an orange wedge and several pomegranate seeds to each section of the tray. Place in freezer 1 to 2 hours or until frozen. Add ice cubes to glasses or punch bowl before serving.
9cupsCorn ChexRice Chex or Wheat Chex cereal (or a combination)
2cupspretzels
1cuppeanuts
1cuptortilla strips
¼cupbutter
3tablespoonstequila
3tablespoonsWorcestershire sauce
1tablespoonlime juice
2teaspoonsseasoned salt
1teaspoonchili powder
1teaspoongarlic powder
Grated peel of 1 lime
Instructies
In large microwavable bowl, mix cereal, pretzels, peanuts and tortilla strips; set aside.
In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted.
Stir in tequila, Worcestershire sauce, lime juice, seasoned salt, chili powder and garlic powder.
Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.
Spread on paper towels to cool.
Sprinkle with lime peel.
Store in airtight container for up to 5 days.
Notes / Tips / Wine Advice:
Oven Directions:
Heat oven to 250°F. Line 15x10x1-inch pan with cooking parchment paper. Prepare recipe as directed . Spread mixture in even layer in pan. Bake 1 hour, stirring every 15 minutes.
Kitchen Secrets
Tortilla strips can usually be found in grocery stores near the salad dressings or in the produce department. If you can’t find them, substitute coarsely crushed tortilla chips or you can make your own tortilla strips. To make your own, heat oven to 375°F. Place 2 teaspoons vegetable oil in small dish; stir in 2 to 3 drops red or green food color (or color of your choice). Brush oil mixture over tortillas, working the brush until color is even. Using pizza cutter, cut tortillas into thin strips. Place on ungreased cookie sheet. Bake about 8 minutes, stirring once, until crisp.
