The holidays offer a unique concentration of celebrations and get-togethers that give us a lot of justification for engaging in a lot of the things we might not otherwise do with such intensity during the rest of the year. The holidays distinctively find us buying some killing new fashionable partywear, makeup and accessories. We take more time to try out new hairstyles and nail techniques, and look for other ways to impressively show up at functions and parties hosted by others, as well as the ones we put on. All of this ramped-up mass of occasions gives us a reason to try out some of those recipes we have clipped or pinned throughout the year. With the most typical of these recipes initially drawing our attention from mostly appearing to come with an overload of something that is best shared and not kept for oneself, we can whip these delights up to share in a party type atmosphere, where they’ll typically be enjoyed more moderately by more people, rather than shamefully consumed by the chef, alone.
Distinguish Any Party With a Unique Hot Drink Lineup
Lest we forget one of the key components of any gathering–beverages–it should be mentioned that a great way to lay on more party flair is to add unusual drinks to your lineup, with or without alcohol. There’s no better time to dive into all of the sumptuously divine heated beverages than when the temps almost require them. Hot beverages are not difficult to serve, nor do they present special challenges. You just need some suitable cups and saucers or mugs, and for each different hot beverage you serve–a container/dispenser that will keep it warm. Other possibilities might be various dispensers for different add-ins and spoons. Here are some proven party successes to try:
Hot Buttered Rum: Makes 20 servings
- ½ gallon hot water
- 3 ¾ C firmly packed brown sugar
- 5 sticks butter
- 1 ¼ C honey
- 2 T. ground cinnamon
- 3 t. each of ground nutmeg and cloves
- 1/8 t. salt
- 1 ½ oz shot of spiced rum, per serving
- Cinnamon sticks for individual garnishes
Directions: Place gallon sized pot on cooktop on medium-high heat. Add all ingredients, mixing well, except the rum, butter and cinnamon sticks. Heat to almost boiling and transfer to a suitable insulated dispenser for your bar setup or serving table. Turn to lowest setting and cover remainder in a pot, to reheat and refill dispenser as needed. To serve, pour 1.5 oz. spiced rum into a mug. Fill the rest of the way with the heated mixture, add cinnamon stick and top with ⅛” slice of butter. To serve without rum, just leave it out.
Hot Butterscotch Bliss:
This all-alcohol drink will lose its alcohol value when made in advance (with prolonged heating.) Because it’s best made one at a time, this recipe is for individual servings.
- ¾ oz. Bailey’s Irish cream
- ¾ oz. DeKuyper Buttershots liqueur
- ½ oz. Jagermeister
- ½ oz.Goldschlager Cinnamon Schnapps
- ½ oz. Half and Half
- Dollop whipped cream
- Shake of cinnamon
- Saucer of water
- Saucer of raw sugar
Directions: In a small saucepan, mix all ingredients except water and sugar in saucers and cinnamon. Gently heat to serving temp. While heating, take a suitable mug or heat-resistant cup and dip its rim into saucer of water, and then the saucer of raw sugar. As soon as mixture reaches serving temp., pour into the prepared mug and serve. Garnish with a dollop or squirt of whipped cream and a shake of cinnamon.
Coconut White Hot Chocolate: (serves 2-3)
- 2 C reduced fat milk
- 1 C light coconut milk
- 4 oz. grated or finely chopped white chocolate
- 2 oz. coconut flavored rum or vodka
- Whipped cream
- Coconut shavings
Directions: Place milk and coconut milk in a saucepan to heat over medium, till just boiling. Reduce to low and stir in white chocolate till melted and smooth. Pour into suitable mug or other with coconut rum or vodka and top with a dollop of whipped cream. Optional: Sprinkle coconut shavings on whipped cream.