Raspberry Sorbet Bellinis

Raspberry Sorbet Bellinis

6-8 servings

Ingredients

  • 1 bottle Pink Moscato, Prosecco, or Champagne, chilled
  • 1 pint raspberry sorbet
  • 1/2 pint fresh raspberries

Instructions

  1. Place 1-2 small scoops of raspberry sorbet in the bottom of each Champagne flute.
  2. Carefully pour the Pink Moscato over the top of the sorbet.
  3. Top each drink off with 2-3 fresh raspberries and serve.

Source: http://reciperunner.com/raspberry-sorbet-bellinis/

Cider Rum Punch

Cider Rum Punch

Ingredients:

  • 8 ounces dark rum
  • 3 ounces lemon juice
  • 4 ounces thyme simple syrup
  • 12 ounces apple cider
  • 4 ounces water
  • 4 ounces club soda
  • 8 dashed of Angostura Bitters
  • sprigs of thyme, garnish
  • apple wheels, garnish

Prep:

  1. To make thyme simple syrup, combine 2 cups sugar, 1 1/2 cups of water and 6 thyme sprigs in a saucepan over medium heat. Bring up to a boil and reduce to simmer, until the sugar has fully dissolved, about 5 minutes. Remove from heat and place the syrup in the fridge to cool.
  2. Place all the ingredients in a large picture or carafe with ice and stir.
  3. Fill your glasses with crushed ice and fill. Place a sprig of thyme inside and put an apple wheel on the rim.
  4. Serves 6.

Smoked Maple Bourbon Chai Tea

Smoked Maple Bourbon Chai Tea

Serves 1

6 ounces steaming hot water
2 chai tea bags
3 ounces Knob Creek Maple Bourbon
1 ounce half-and-half
Cinnamon stick for garnish

Pour the steaming water over the chai tea bags in a heatproof mug. Let steep for 3 minutes, then remove the tea bags. Add the maple bourbon and half-and-half and stir to combine. Garnish with a cinnamon stick.

Recipe Notes

  • This recipe calls for two tea bags because I prefer stronger chai spice flavors with this maple bourbon, but feel free to scale back to one tea bag to suit your preference.
  • Though not as creamy as half-and-half, you can also substitute Parmalat when camping. Parmalat is a shelf-stable milk product that is perfect for camping because no refrigeration is required.

Source: http://www.thekitchn.com/recipe-maple-bourbon-chai-tea-the-perfect-fall-camping-cocktail-the-10-minute-happy-hour-195925

Kahlua Hot Chocolate

Kahlua Hot Chocolate
  • 2 cups milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 ounce Kahlúa coffee liqueur
  • Mini marshmallows, for serving
  • Salted caramel, for serving
  • Chocolate syrup, for serving

Instructions

  • In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
  • Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

Source: http://damndelicious.net/2013/12/03/kahlua-hot-chocolate/

Earl Grey Hot Toddy

Earl Grey Hot Toddy

serves 2

2 Earl Grey tea bags

1 1/2 cups boiling water

1-2 oz of your favorite bourbon

4 Tbsp of fresh lemon juice

2 Tbsp of honey (more if you want it a little sweeter)

Put the water in a saucepan and bring to a boil.  Remove the water from the heat, add in the tea bags and cover.  Allow the tea to steep for about 3-5 minutes.

After a few minutes, pour in the lemon juice and mix in the honey.

Add 1/2-1 oz of the bourbon to two coffee mugs, pour the tea mixture over each.  Garnish with a slice of lemon.

Source: http://www.carolinagirlcooks.com/earl-grey-hot-toddy/

oozy Pumpkin White Hot Chocolate Two Ways

oozy Pumpkin White Hot Chocolate {Two Ways}
White hot chocolate with all the flavor of spicy pumpkin pie and a little booze for good measure.
Serves: 2
Ingredients
  • 1/2 cup white chocolate chips (or chopped)
  • 2.5 cups milk (I used 2%)
  • 1/4 cup pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1 ounce Kahlua or 1/2 ounce Bourbon
  • whipped cream and caramel for topping (optional)
Instructions
  1. In a saucepan over low-medium heat, melt the chocolate chips and 1/2 cup of the milk, whisking often (about 3 minutes).
  2. Once melted, add the rest of the milk, the pumpkin and the pumpkin pie spice and stir vigorously to incorporate.
  3. Pour a small amount of the hot chocolate into two serving glasses, add one ounce of Kahlua OR one-half ounce of bourbon (bourbon is much stronger in taste). Top off with hot chocolate, stir and then top with whipped cream, caramel sauce and more pumpkin pie spice (optional).
Notes
* Use non-dairy milk and non-dairy white chocolate to make this recipe vegan friendly.

Slow Cooker Mulled Wine

Slow Cooker Mulled Wine

Yield: serves 8

What You Will Need

Harvest Mulled Wine
    • 1 bottle red wine
    • 1/2 cup water
    • 1/2 cup sugar
    • 1/4 cup brandy
    • 2 cinnamon sticks
    • 1 tsp whole allspice berries
    • 4 star anise
    • 1/2 tsp whole cloves
    • 5 whole cardamom pods, lightly crushed with the back of a spoon to expose the seeds
    • 1/2 vanilla bean, slit down the center (if you save pods this is a good time to reuse one)
    • a good grating of fresh nutmeg (about 1/4 tsp)
    • 8 clementines, cut in half (remove any seeds)
    • garnish each glass with a cinnamon stick and a star anise
Holiday Mulled Wine
  • switch out the clementines for 1/2 cup cranberry juice and 1/2 cup whole fresh cranberries
  • add 5 sprigs fresh rosemary
  • garnish each glass with a sprig of rosemary and a few cranberries

Instructions

  1. Put the water and sugar in the crock pot and turn on high. Stir to dissolve the sugar. Juice 4 of the clementines and add to the pot.
  2. Add the rest of the ingredients and heat until the wine just gets to a simmer. Then turn the dial to the ‘keep warm’ setting and let it sit for about 30 minutes before serving.
  3. You can strain the wine before serving, or not.
  4. For the Holiday version, the process is the same, omit the clementines and use cranberries and rosemary.

Notes

You can double the recipe, but the actual whole spices don’t have to be doubled.

Source: http://theviewfromgreatisland.com/slow-cooker-crock-pot-mulled-wine/