4 Holiday Drinks to Festive-ize Your Mood

Ingredients: 

• 2½ cups whole milk 

• ¼ cup granulated sugar 

• 2  tbsp unsweetened cocoa powder 

• 1 cup semisweet chocolate (1 cup) 

• 1 tsp pure vanilla extract 

• 3 candy canes (45 g, about ½ cup) 

• Optional garnishes: whipped cream, marshmallows, crushed candy cane pieces, red baking sugar  

How to Make: 

1. Add milk, sugar and cocoa powder to the container of a Vitamix blender. 

2. Blend, starting on low speed and increasing to high. Blend on high speed for 3 minutes, or until the mixture is smooth and warm. 

3. Add chocolate, vanilla and candy cane pieces and blend for 3 minutes until mixture is smooth and hot. 

4. Pour into mugs, top with whipped cream, marshmallows and crushed candy cane pieces.  

Ingredients: 

• 4 ounces ginger beer 

• 4 ounces cranberry juice  

• 2 ounces dark rum or vodka 

• 1 lime, cut in half 

• Crushed ice cubes 

• Optional garnishes: frozen cranberries, orange and lime slices, mint, rosemary  

How to Make: 

1. Rinse fresh cranberries and roll in white sugar. Freeze until sugar is hardened.  

2. Place 1 cup crushed ice into your wine tumbler.  

3. Add ginger beer, cranberry juice, rum, and the juice of a squeezed ½ lime in a cocktail shaker filled with ice. 

4. Stir or very gently shake, then pour into the wine tumbler.  

5. Top with frozen cranberries, orange and lime slices, mint and rosemary.   

For the Mocktail Version:

Omit the rum or vodka and add an extra ounce each of ginger beer and cranberry juice.

Ingredients: 

• 1 cup milk of your choice  

• ½ cup espresso or strong coffee 

• 2 tbsp gingerbread simple syrup, store-bought or homemade 

• Optional garnishes: whipped cream, sprinkles or colored baking sugar, gingerbread cookies 

How to Make: 

1. In a small saucepan, heat milk over medium heat. Do not boil.  

2. Meanwhile, make the espresso and pour it along with the gingerbread simple syrup into the Callie tumbler.  

3. When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the espresso and gingerbread simple syrup. Gently stir to combine. If desired, top with whipped cream.  

Ingredients: 

• 1 oz. vodka 

• 1 oz. plum wine 

• 1 oz. rosemary-plum simple syrup (recipe below) 

• 2 oz. white cranberry juice 

• 0.25 oz. St. Germain 

• 0.25 oz. fresh lime juice 

• Splash of champagne or prosecco  

• Optional garnishes: any sweet treat fit for a fairy 

For the simple syrup:  

• 1/2 lb seedless black or red grapes  

• 8 oz. dried plums 

• 1 rosemary sprig  

• 48 oz water  

• 3 cups sugar  

How to Make: 

1. In a saucepan, combine all syrup ingredients and slowly bring to a boil. Remove from heat and cool before straining.  

2. Spear 2-3 red or black grapes onto a toothpick. Roll in sugar, place grapes on parchment paper and freeze. 

3. Use a martini shaker and add the Sugar Plum Fairy Spritz ingredients except for the sparkling wine.  

4. Add ice and shake for 10-15 seconds. Strain and pour into your fluted tumbler. Top with sparkling wine and your garnishes.  

For the Mocktail Version:  

Use 6 oz of white cranberry juice and swap out the sparkling wine for sparkling apple juice.