There are certain flavors that are associated with the holidays, and that goes for drinks as well: sweet cinnamon, ginger, nutmeg, and vanilla are some of the most common spices that scream holiday cheer. It’s always fun to have a few special drinks at your holiday celebrations, and it can’t get more special than infusing your own spirits and making flavored syrups at home!
Wow your guests (and most importantly, survive your family) with these homemade holiday cocktail recipes that are sure to warm you up during the chilly temperatures:
These recipes can easily be increased according to the number of guests at your party.
Rose & Cardamom Eggnog (serves 2)
- 2 organic eggs
- 3 oz (by volume) organic granulated sugar
- ½ tsp organic cardamom powder
- 2 oz brandy
- 2 oz spiced rum
- 6 oz organic whole milk
- 4 oz organic heavy cream
- 2 tsp organic rosewater
- Organic nutmegshavings if you want a fancy garnish, or ground nutmeg
Beat eggs in a blender or food processor for one minute on low speed. Slowly spoon in the sugar and continue blending for one minute to combine. With blender still running, add cardamom, brandy, rum, milk, and cream. Blend the ingredients together for one minute. Chill thoroughly to allow the flavors to meld. Stir in the rosewater and serve in two chilled glasses, grating nutmeg on top before serving or sprinkling with ground nutmeg.
Elderberry Champagne Cocktail (serves 1)
- 1 oz gin
- 1 oz elderberry syrup
- Lemon peel garnish
- 4 cups cold water
- 2 cups organic dried elderberries
- 1 organic cinnamon stick
- 1 tsp fresh grated ginger root
- raw local honey
To make the syrup, combine the berries and herbs with cold water in a pot and bring to a boil. Reduce heat and allow herbs to simmer for 30 to 40 minutes. Remove from heat and mash the berries in the liquid mixture. Strain the berries and herbs through cheesecloth and squeeze out the juice. Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined, taking care not to bring to a boil. Bottle in sterilized glass.
Pour gin and elderberry syrup into a flute glass. Top with chilled champagne and garnish with a lemon peel.
Spiked Vanilla Bean Cocoa (serves 2)
- 8 oz organic milk
- 8 oz organic half-and-half
- ¼ cup organic cacao powder
- ¼ cup simple syrup
- 3 oz vanilla bean infused brandy
- Vanilla bean whipped cream
Gently simmer milk and half-and-half in a saucepan over medium heat until just warm, taking care not to boil.Whisk in the cacao powder, add the syrup, and stir. Divide between two mugs and add 1 ½ oz of infused brandy to each. Garnish with a dollop of whipped cream.
Vanilla Bean Whipped Cream
- 1 cup organic heavy whipping cream
- 1 Tbsp organic sugar
- 1 tsp organic vanilla extract
- Pulp from one half of a split and scraped organic vanilla bean
Add all ingredients to a quart sized mason jar and tightly screw on the lid. Shake the jar for several minutes until the liquid thickens. Open occasionally to check for a fluffy consistency. Be careful not to overshake into butter!
Chai Snow Punch (serves 6-8)
- 3 cups whole milk
- 2 cups half-and-half
- 1/4 cup organic chai loose tea
- 1 organic cinnamon stick
- 1 1/2 cups brandy or cognac
- 1 cup powdered sugar
- 1 Tbsp organic vanilla extract
- Organic cinnamon powder for garnish
Combine the milk, half-and-half, loose chai tea, and cinnamon in a pan and bring the temperature up to a gentle simmer over medium-low heat. Stir constantly. Cover with a lid and remove from the heat. Cool to room temperature before straining out the herbs. Whisk together the chai infused milk, alcohol, sugar, and vanilla. Pour into a covered glass bowl and freeze for 12 to 24 hours, stirring several times to break up large ice crystals. Stir well before serving – it will look like snow! Serve in chilled glasses and a sprinkling of cinnamon.