Treats for your Festive Holiday Season
Spice of Life
It's the most wonderful and magical time of the year. But it can also be stressful, especially if you're planning a holiday party and still don't know what you're making! Let us help. If you're looking for the perfect cocktail or easy dessert to wow your guests, read on for our Frosted Spicy Ginger Moscow Mule and Eggnog Cream Pie recipes.
Frosted Spicy Ginger Moscow Mule
Spicy, sweet, and delicious, this is the perfect icy holiday cocktail. This cocktail is both festive and warming, ideal for the upcoming cold December (and January) nights. Make a cocktail for yourself, or whip up a punch version to serve to your friends and family! Everyone loves an icy Moscow Mule! Recipe from Half-Baked Harvest.
- 1/4 - 1/3 cup honey, use more or less to taste
- 1 - 2 jalapenos, sliced
- 6 slices fresh ginger
- 1/4 cup fresh mint
- 2 cups vodka
- 1 1/2 cups grapefruit juice (about 4 grapefruits)
- 1 cup lime juice (about 4 - 6 limes)
- 3 - 4 cups ice
- 4 - 12oz ginger beers, for topping
- Pomegranate and sugar cranberries for serving
- To make the ginger honey syrup. In a medium pot, bring 1/2 cup water, the honey, jalapenos, and ginger to boil over high heat. Boil 2 - 3 minutes, then remove from the heat. Stir in the mint. Let cool, then strain the syrup into a glass jar. This makes enough for 6 - 8 drinks.
- In a blender, combine the vodka, grapefruit juice, lime juice, and jalapeno ginger syrup. Add the ice and blend until slushy. Pour into Moscow Mule mugs and top off with ginger beer. Garnish with sugared cranberries and mint.
- In a medium bowl, stir together 2 cups fresh cranberries with 1/2 cup pure maple syrup. Let sit 10 - 15 minutes. Strain the cranberries, then add them to a parchment lined baking sheet.
- Toss the cranberries with 1 1/2 cups granulated sugar until all the cranberries are coated. Allow the cranberries to dry, in a single layer, for at least one hour.
Eggnog Cream Pie
This creamy and sweet Eggnog Pie is delicious when served with a big swirl of homemade eggnog whipped cream. It's the perfect easy dessert for the holidays. Recipe from Inside BruCrew Life.
- 1 refrigerated pie crust
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups eggnog
- 1/2 cup unsalted butter, cubed
- 1 tsp rum extract
- 1/2 tsp nutmeg
- Cool Whip or Eggnog Whipped Cream
- Preheat the oven to 450oF. Place a 9 inch pie plate upside down. Form a double layer of foil around the pan.
- Roll the pie crust out and place in the bottom of the 9 inch pie plate. Plate the foil shape into the crust to hold it down while it bakes. Bake for 8 minutes. Remove pie crust and cool.
- Reduce oven heat to 375oF.
- Stir together the sugar and cornstarch in a saucepan. Whisk in the eggnog until smooth.
- Bring the mixture to a low boil. Reduce the heat and cook and stir for 2 minutes or until thick and bubbly.
- Remove the mixture from the heat; stir in the butter and extract until melted and smooth. Pour the pudding mixture into the cooled crust. Sprinkle with nutmeg. Bake for 15 - 20 minutes.
- Remove and cool on a wire rack for an hour, then refrigerate until chilled.
- Swirl whipped cream on top of the chilled pie with a piping bag and icing tip.