Flaming Spanish Fly
Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor into glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.
Slapshot
Stir well before adding whipped cream.
Monte Cristo
Moisten rim of glass with lemon juice: dip in sugar Pour Kahlua and Grand Marnier in glass Fill, almost to the top, with coffee Top with Whipped Cream and grated chocolate
Milk Tea
About 4 servings
Milk tea is not really seen as a traditional holiday drink, but could easily become one with its warm, comforting taste and richness. It is also very easy to make, and can be made with any variety of black tea (although citrus teas are not recommended, as they may make the milk curdle).
4 cups of milk
1/4 cup of sugar
Your favorite tea bags
These drinks make the perfect after dinner delight, and keep the cook out of the kitchen and into the heart of the holiday celebration.
Hot Cocoa
About 4 servings
Tired of those powdery mixes from the supermarket that never quite mix in? Hot cocoa is one of the fastest of the holiday drinks to mix. Eying a recipe usually works the best, as then the drinks are tailor made for each person’s taste. Approximate sizes are included below.
1/2 cup water
1/2 cup sugar
1/3 cup cocoa
3-5 cups of milk
cinnamon, cloves, nutmeg, or vanilla as desired
Bukhara Coffee
1 oz Stoli® Vanil vodka
3/4 oz Bailey’s® Irish cream
1/2 oz creme de cacao
1 cup hot coffee
1 oz whipped cream
Stir the vodka, Bailey’s Irish Cream and creme de cacao in a large preheated mug. Pour into boiling hot coffee, top with whipped cream, and serve.
Alternatively, for a cold drink, chill all the ingredients until ice cold. Mix in a chilled, stemmed glass and top with whipped cream. Add a scoop of vanilla or chocolate ice cream if desired.
Coconut Daiquiri Drink
Rim glass with lime and grated coconut. Shake all ingredients (except dark rum) and strain into a wine goblet filled with crushed ice. Garnish with a slice of lime, and sprinkle dark rum on top using a barspoon. Serve with short straws.
Chocolate Chip Cookie Ice Cream Cake
Pavlova (Australian Meringue Dessert)
(Serves 6-8) preheat oven to 250 degrees F.
With an electric mixer beat the egg whites until soft peaks form then gradually add the sugar. Beat until firm. Add the corn flour, vinegar and vanilla.
When combined, turn out into a flat tray that has been greased and dusted with corn flours. Try a circular shape with slightly more mixture at the edges, so that it may be served by placing goodies its center depression.
Cook in a pre-heated, cool (250 deg. f) oven for one hour.
When cooked, turn the oven off, leave the oven door slightly ajar, and allow cooling slowly in the oven. This slow cooling works to prevent the loss of too much height.
Serve cold, with shipped cream and fresh fruit pieces and strawberries for examples.
Notes: Make sure that you beat the egg-whites well, and that the sugar is fully dissolved before going on to the next step. Over-whipping can’t hurt. The final texture should be meringue on the inside with a thin crust on the outside.
White Chocolate Strawberry Trifle
Serves: 6 – 3.5 oz portions
Yield: 1 1/4 lb Preparation Steps Estimated
Time: 30 min 1 Mix the sugar and egg yolks in a blender for one minute.
Add the vanilla and blend one minute.
Add the cream cheese and blend until smooth. Chill.
2 Beat the whipping cream until stiff. Add the cream cheese mixture and chill.
3 Slice cake into 1 x 3-inch strips.
Dip the strips in hot espresso.
Layer half the cake strips, white chocolate, cream cheese mixture, and strawberries in a clearbowl. Repeat layers.
Cover and chill until ready to serve.
