6 Festive Drinks to Have this Holiday Season
6 Festive Drinks to Have this Holiday Season
The holidays are coming up and that can only mean one thing: family get-togethers, Christmas parties, and holiday drinks! Whether you’re new to the party or a regular, the holiday will always be the season of festive drinks. And if you’re wondering what kind of drinks are on the menu this time around, then we’ve got you covered. From spiked eggnog to eggnog martinis, here are some of the best festive drinks for this upcoming holiday season.
1. A Very English Christmas
Traditionally, a warm beverage, this drink is ideal for any holiday gatherings during the cold months. It is simple to prepare, with a combination of rum, red wine, and the tea of your choosing. For the punch, you can use your preferred dark rum and red wine because practically, all of them are suitable. The tea is where the true choice lies. The majority of green and black teas would be ideal (Earl Grey is a great example) but to be safe, any flavored tea with orange as its foundation would be perfect. Whether you’re hosting a Christmas party or just craving some English drinks, this is one you’ll want to make and serve.
- 1 (750-milliliter) bottle of dark rum
- 1 (750-milliliter) bottle of dry red wine
- 3 cups of strongly brewed tea
- 2 cups granulated sugar
- 1/2 cup orange juice
- 1/2 cup lemon juice
- Seasonal fruits
1. Heat, but do not allow to boil, all of the ingredients in a saucepan or chafing dish.
2. Stir well until all of the sugar is dissolved.
3. Pour the heated mix into a heat-proof punch bowl and add seasonal fruits like orange slices and cranberries.
2. Eggnog Martini
Be sure to make an eggnog martini this season to get into the holiday spirit. Just three ingredients are needed for this cocktail, and it only takes a few minutes to prepare. It’s a wonderful complement to any holiday gathering, easy to shake up for unannounced visitors, and a festive way to enjoy your eggnog.
In contrast to typical eggnog recipes, this one substitutes vanilla-flavored vodka for black liquors and rum. Amaretto gives it a pleasant nutty sweetness and broadens its appeal. The fact that it uses eggnog from a shop might be the greatest part, though. Even while you can make it from yourself, there’s nothing like the ease of buying a carton of eggnog at the store around the holidays.
- 1 1/2 ounces vanilla vodka
- 1 ounce amaretto liqueur
- 2 ounces eggnog
- Ground nutmeg, for garnish
- Cinnamon stick, for optional garnish
1. In a cocktail shaker filled with ice, add the vanilla vodka, amaretto, and eggnog.
2. Shake very well (at least 20 seconds).
3. Strain into a chilled cocktail glass and dust with ground nutmeg. Garnish with a cinnamon stick if you wish. Serve and enjoy.
3. Spiked Eggnog
A glass of chilled eggnog is a beloved holiday beverage when it has the appropriate amount of alcohol and sweetness. This handmade eggnog has a rich consistency that works beautifully with brandy, bourbon, or black rum. However, you may offer it to the entire family without any alcoholic beverages. The creamy smoothness of eggnog pairs well with aged spirits that have a spicy-sweet flavor. While you can experiment with various alcoholic beverages, traditional drinks are a safe bet. Half a cup is a good place to start; add more to your taste.
Although a lot of eggnog recipes utilize raw eggs, ours carefully boils them to eliminate any possibly hazardous bacteria. To prevent scrambling the eggs, you must heat the mixture slowly while stirring. Throughout the holiday season, keep this recipe for thick and creamy eggnog on hand. You may prepare it in advance and refrigerate it overnight; simply whisk some cream and fold it in right before serving.
- 2 large egg yolks
- 6 large eggs
- 4 cups whole milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1/4 cup cold heavy cream
- 1/2 to 1 1/2 cups brandy, bourbon, or dark rum, to taste
- 1/2 teaspoon freshly-grated nutmeg, plus more for garnish
1. Add the eggs, egg yolks, sugar, and salt to a 4-quart pot un till everything is nicely blended.
2. Pour in the milk until it has completely dissolved in a slow, steady stream. The mixture should be whisked briskly.
3. Place the pot on the burner with the lowest heat setting. When the mixture reaches 160 degrees Fahrenheit on a thermometer and gets thick enough to coat the back of a spoon, continue to stir it frequently. This should be finished in between 25 and 30 minutes. To get rid of any stray cooked egg crumbs, strain the mixture into a large basin through a fine sieve.
4. Add the vanilla and nutmeg along with the brandy, bourbon, or black rum. Start with 1/2 cup of the alcoholic beverage, taste it, and add more as desired. Stir until you reach the desired consistency. Keep in mind that adding more alcohol will make the eggnog stronger tasting and thinner in texture.
5. Pour the eggnog into a glass pitcher, then cover it with a lid or some plastic wrap. At least four hours should pass until the egg custard mixture is properly cooled.
6. Pour the cold heavy cream into a bowl when ready to serve, and beat until soft peaks form.
7. Fold the whipped cream into the chilled custard mixture. Be careful when mixing to prevent deflating the cream.
8. Serve in cold cups or glasses with more nutmeg as a garnish.
4. Hot Toddy
Let’s get cozy with some hot drinks! They are quite simple to create. All you need for this traditional cocktail is hot water, whiskey, honey, and lemon. Hot toddies are not your standard mulled wine, wassail, or warm cider; they are light and hydrating instead of overly sugary.
Hot toddies make great nightcaps or gentle sips. They are ideal for family card games, family movie nights, and holiday dinners. This year, you might consider providing a hot toddy bar for your holiday gathering.
- ¾ cup water
- 1 ½ ounces whiskey
- 2-3 teaspoons honey, to taste
- 2-3 teaspoons lemon juice, to taste
- 1 lemon round
- 1 cinnamon stick (optional, for garnish)
1. In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
2. Add the whiskey, 2 teaspoons honey, and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. For extra sweetness or zing, add 1 teaspoon more lemon juice or 1 teaspoon more honey after tasting.
3. Garnish with a lemon round and cinnamon stick
5. Fireball Eggnog
You could find that fireball eggnog is one of your new favorite holiday beverages. This traditional holiday cocktail has a great foundation thanks to the well-loved cinnamon whiskey. It adds a hint of warm spice, a touch of delicate sweetness, and a comforting perfume to eggnog that is guaranteed to make everyone feel merry.
Traditional eggnog can be made without alcohol, but, frequently it is mixed with brandy, rum, or whiskey and garnished with cinnamon sticks. It seems sensible to change the alcoholic beverage to Fireball Whisky as it is a whiskey liqueur with cinnamon. It pairs well with a variety of flavors, including coffee and vanilla, but in this recipe, it pairs with amaretto’s almond flavor. You can use either store-bought or homemade eggnog, and the two liqueurs are simply mixed with the prepared eggnog. There is no requirement to add a sweetener because each item already includes some sugar.
- 1/4 cup raw sugar, for optional rim
- 2 tablespoons ground cinnamon, for optional rim
- 3 ounces store-bought, prepared eggnog
- 2 ounces cinnamon-flavored whiskey liqueur
- 3/4 ounce amaretto liqueur, plus more for optional rim
- Cinnamon stick, for garnish
- Freshly grated nutmeg, for garnish
1. Rim an old-fashioned glass with cinnamon sugar.
2. Pour a small amount of amaretto into a separate small dish, then combine the raw sugar and ground cinnamon in the first dish until they are evenly colored. After dipping it in amaretto, the glass rim is rolled with cinnamon sugar.
3. In a cocktail shaker, pour the eggnog, cinnamon whiskey liqueur, and amaretto. Fill with ice.
4. Shake for 30 seconds.
5. Strain into the prepared glass.
6. Garnish with a cinnamon stick and dust of freshly grated nutmeg.
6. Gingerbread Eggnog
Nog is great served over breakfast, brunch, and even dinner. It’s such a blast to say. Serve it to partygoers and house guests during the holidays and you will instantly become the best host. It can also be made into a drink and served with liquor. In this recipe, gently tempering the eggs is necessary. After the egg and milk combinations are blended, the eggnog can be filtered. This will eliminate any little lumps that might have developed. For up to five days, this eggnog can be stored in the refrigerator. Making it far in advance is a terrific idea because the flavor gets better the longer it sits.
- 6 large egg yolks
- 1/2 cup sugar
- 3 cups milk
- 1 stick cinnamon
- 1 teaspoon nutmeg, freshly grated
- 1 pinch salt
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon dark molasses
- 1/4 cup rum (optional)
1. Add the egg yolks to a medium bowl after separating the whites from the yolks. Add the sugar. Start whisking until the mixture appears creamy, smooth, and is a light yellow color.
2. Combine a cinnamon stick and the milk into a big saucepan on the burner. Replacing one cup of the milk with the heavy cream can give you a heavier eggnog. Add the vanilla, molasses, and spices.
3. Ladle a tiny bit of the hot milk mixture into the bowl containing the eggs while continuously whisking. The eggs will be tempered as a result, preventing scrambling. Repeat at most 3 times.
4. The remaining milk mixture on the burner should be combined with the egg mixture. Simmer the mixture for a short while on the stove. When the mixture hits 160 F on a thermometer, turn off the heat.
5. Place mixture into a big glass bowl and cover. Chill the bowl for at least four hours. When the mixture has chilled, stir in the rum.