Christmas Morning Mimosas

Ingredients

1 Bottle of Champagne
2 cups Cranberry Juice
Rosemary Sprigs, for garnish
Sugared Cranberries, for garnish
½ cups  Fresh cranberries
1 ½ cups  Granulated sugar
⅓ cup Water

Directions

Add an ounce or so of cranberry juice to the bottom of a champagne flute. Fill it up with champagne, garnish with rosemary and sugared cranberries, and serve!

Sugared Cranberries

  1. Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes.
  2. Set it aside until it is cool enough to touch. Once the syrup is cool, Dunk the cranberries in sauce pan.
  3. Place the remaining sugar on a plate. Then roll the Cranberries in sugar one at a time.

Velvety Peppermint Punch

Ingredients

2 cups Egg Nog
4-5 scoops of Peppermint Ice Cream
Club Soda
Crushed Candy Canes, for Garnish
White Chocolate Chips, Melted for Garnish

Directions

  1. To rim your glasses with crushed candy, place crushed candy on a plate. Dip the rims of the glasses into melted white chocolate and place on crushed candies. Repeat until all glasses are covered. Set aside
  2. Add egg nog and ice cream to a blender.
  3. Blend until smooth.
  4. Fill glasses ¾ cup full with the peppermint punch and top with a splash of club soda.
  5. Serve immediately with cute straws or a candy cane.

Healthier Hot Chocolate

Ingredients

3.5 oz Dark Chocolate, Chopped into small pieces
2 c Full Fat Coconut Milk
1 c Water
3 T Maple Syrup
1 t Vanilla Extract
Pinch of Sea Salt
1 T Cocoa Powder

Directions

  1. Using a sharp knife, chop chocolate into small pieces.
  2. In a medium-sized saucepan, whisk together coconut milk, water, maple syrup, vanilla, and sea salt.
  3. Bring to a gentle simmer over medium-low heat.
  4. Add chocolate and cocoa powder and whisk until chocolate has melted.
  5. Once it looks well-combined, remove from heat and pour into glasses.