Monday, 22 December 2014

To Your Health!

To see you through the holidays, I have a yummy selection of cocktails and holiday drinks to warm your hearth and your heart. Thanks for being with me all year and wishing you a Happy Christmas and New Year!
Godiva Martini
1 1/2 shots Godiva® chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.
Mistletoe Jelly Shots
1 1/2 cups green apple soda
1 sheet plain gelatin
1/2 cup vanilla vodka
2 pack coconut milk
3 tablespoons sugar
18 sprigs mint leaves
1/2 cup red chocolate candies   
Directions Add 1/2 cup soda to a saucepan. Sprinkle gelatin over and let sit for two minutes. Add to low heat, and stir until dissolved. Add remaining soda and vodka. Pour into a measuring cup and into shot glasses. Let firm up in the fridge for 2 hours.  
Add coconut milk to a small saucepan and sprinkle gelatin over top, let sit for 2 minutes. Heat over low and add sugar. Stir until completely dissolved. Add vodka. Pour until a measuring cup and and gently pour over green layer. Chill until completely firm, about 4 hours or overnight.
Garnish with mint leaves and red chocolate candies

Coconut Hot Chocolate 
4 (13 oz) cans full-fat coconut milk
2 (14 oz) cans sweetened condensed milk
8 ounces high-quality dark chocolate, chopped
1/4 cup dutch process cocoa powder
2 teaspoons vanilla extract
2 teaspoons coconut extract
1/4 teaspoon salt
1/2 cup unsweetened flaked or shredded coconut
frosting to rim the mugs
whipped cream or
coconut whipped cream for topping
marshmallows for topping 

Directions: Add coconut milk, condensed milk and extracts to a crock pot, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again. Cover and cook on low for 2 hours. Stir and whisk every 10-15 minutes, making sure the chocolate is thoroughly distributed throughout the mixture. 
Add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden. Let cool, then add to a ziplock bag and crush with hands until small flakes remain.
To serve, rim the edges of a mug with some frosting, then dip the rims in the toasted coconut flakes pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.

Peppermint Cosmo

1 cup of pomegranate juice
Juice of 1 lime
4 ounces of vodka
1/4 teaspoon of peppermint extract
8 ice cubes
8 mini candy canes
2 tbsps of chopped, fresh mint

Directions Combine juices, vodka, peppermint and 1/2 cup water in a shaker with ice.
Shake vigorously and strain into 8 shot glasses.
Garnish with candy canes and mint.

Vanilla Peppermint Martini
Candy canes
2 1/2 ounces vanilla vodka
1 ounce peppermint schnapps
Fresh mint

Directions Crush your choice of candy canes to rim the martini glasses. If you don’t want to rim with crushed candy canes then just dangle a miniature candy cane on the rim of each glass.
Chill the martini glasses by filling with crushed ice and cold water.
Remove the water and ice from martini glasses. Wet glass rim with lime wedge and coat with crushed candy canes.
Pour vodka and schnapps in a shaker over crushed ice and shake well.
Strain peppermint martini into glass and add mint sprig.

Merry Christmas from Abbey Road Shabby, London! 

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