Including something for everyone, you’ll find a refreshing mocktail, two festive cocktails, and a fun, kid-friendly drink to make everyone feel part of the celebration. And because holiday entertaining should be simple and enjoyable, I’ve rounded up a few easy-to-prepare bites that are guaranteed crowd-pleasers.
Pour, nibble, and enjoy the season’s best flavours, no stress required!
Cranberry-Ginger Fizz Mocktail
Ingredients
- 2 oz. sweetened cranberry juice
- 2 oz. ginger beer
- 2 oz. sparkling cider
- Lime slice, for garnish
Directions
- Step 1
Fill a highball glass with ice. Add cranberry juice, ginger beer, and cider and gently stir to combine. Garnish with lime. Serve immediately.
Notes
Original Recipe from Coutry Living
Cranberry-Orange Prosecco Cocktail
Ingredients
- 1 1/2 cups fresh or frozen cranberries
- 1 cup cranberry juice cocktail
- 2/3 cup granulated sugar or sugar substitute
- Juice and zest of 1 orange
- 1 750 ml bottle Prosecco, champagne, or sparking white wine
Directions
- Step 1
Combine cranberries and cranberry juice in a food processor or blender. Blend until berries are roughly chopped.
- Step 2
In a small saucepan, combine the berry mixture, sugar, and orange juice and zest. Bring to a boil then reduce heat to low. Simmer for 10 minutes, or until syrupy. Using a fine mesh strainer, strain syrup into a small bowl; let cool to room temperature. Do not refrigerate.
- Step 3
Just before serving, add 1 Tablespoon of cranberry syrup to each glass. Top with sparkling wine and serve.
- Step 4
Enjoy!
Original Recipe from The Comfort Of Cooking
Grasshopper Cocktail
Ingredients
- 1 3/4 ounces cold heavy cream
- 1 ounce white crème de cacao liqueur
- 3/4 ounce crème de menthe
- Ice
- 1 fresh mint leaf, or chocolate for grating (optional)
Directions
- Step 1
Place a 5-ounce martini, coupe, or Nick and Nora glass in the refrigerator or freezer for at least 5 minutes.
- Step 2
Place 1 3/4 ounces cold heavy cream, 1 ounce white crème de cacao liqueur, and 3/4 ounce crème de menthe in a cocktail shaker. Add enough ice to fill the shaker halfway full. Seal the shaker and shake until the outside of the shaker is cold and frosty, about 20 seconds.
- Step 3
Pour through a fine-mesh strainer into the glass. Garnish with 1 fresh mint leaf or finely grate chocolate over the surface.
Original Recipe from thekitchn
Gingerbread Hot Chocolate
Ingredients
- 6 cups milk
- 1/4 cup Dutch-process cocoa powder
- 1/4 cup sugar
- 2 tablespoons molasses
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 7 ounces good quality milk chocolate, chopped
- Whipped cream, for serving
- Marshmallows, for serving
Directions
- Step 1
Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows.
Notes
Original Recipe from Food Network
Baked Brie with Honey
Ingredients
- 1 (8-ounce) round brie cheese, chilled*
- Honey, for drizzling
- Chopped toasted pecans, for sprinkling
- Flaky sea salt, for sprinkling, optional
For Serving
- Fresh rosemary or thyme sprigs, for garnish
- Sliced baguette, crostini, or crackers
- Apple slices
- Grapes
Directions
- Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Step 2
Place the chilled brie on the baking sheet and bake for 8 to 10 minutes, or until soft in the middle.
- Step 3
Remove from the oven and carefully transfer to a serving dish (the brie will be fragile after baking).
- Step 4
Drizzle generously with honey and sprinkle with chopped pecans and flaky sea salt, if using. Garnish with rosemary or thyme and serve with baguette, apple slices, and grapes.
Notes
*Make sure that the brie is cold from the fridge when you put it in the oven, not at room temp. If it starts out too warm, it will melt as it bakes.
Original Recipe from Love and Lemons
Phyllo Feta Bites
Ingredients
- 2 (7-oz.) blocks feta (not packed in brine)
- Cooking spray
- 9 (13″ x 9″) frozen phyllo sheets, thawed, divided
- 2 Tbsp. extra-virgin olive oil, plus more for brushing
- 1 tsp. finely grated lemon zest, divided
- 1/2 tsp. dried thyme or 1 tsp. fresh thyme leaves, divided
- Honey, for serving
- Flaky sea salt
Directions
- Step 1
Wrap feta in a clean dish towel. Place on a cutting board or large plate. Place a heavy object on top, such as a cast-iron skillet or large pot, to weigh down feta and squeeze out excess water, 30 to 60 minutes.
- Step 2
Preheat oven to 350°. Spray a baking sheet with cooking spray. Slice feta blocks in half parallel to cutting board to make 4 thin blocks. Slice 4 blocks in half lengthwise, then cut each half into thirds to make 24 pieces, about 1 1/2″ x 1/2″.
- Step 3
Place a phyllo sheet on cutting board. Lightly brush with oil. Slice phyllo lengthwise into thirds so you have strips about 13″ x 4″.
- Step 4
Place a piece of feta on a short end of phyllo strip. Sprinkle with a pinch of lemon zest and thyme. Wrap phyllo around feta, then fold short edges around feta block to enclose, brushing edges with more oil if needed to seal seam. Repeat with remaining phyllo, feta, lemon zest, and thyme, brushing each sheet with oil before slicing.
- Step 5
In a large skillet over medium heat, heat 2 tablespoons oil until shimmering. Cook wrapped feta, turning halfway through, until golden brown and crisp, about 30 seconds per side. Transfer to prepared sheet.
- Step 6
Bake phyllo bites until feta is softened and warmed through, 5 to 7 minutes.
- Step 7
Arrange on a platter. Drizzle with honey and sprinkle with sea salt.
Original Recipe from Delish
Candied Cocktail Nuts
Ingredients
- 8 ounces mixed untoasted nuts (1 1/2 to 2 cups), such as whole almonds, cashews, and walnuts
- 2 or 3 sprigs fresh thyme
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup
- 1 teaspoon packed light or dark brown sugar
- 1 teaspoon fleur de sel or flaky salt, or 1/2 teaspoon fine sea salt, plus more for sprinkling
- 3/4 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon piment d’Espelette or cayenne pepper
Directions
- Step 1
Arrange a rack in the middle of the oven and heat the oven to 350ºF.
- Step 2
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Add 8 ounces nuts and scatter 2 or 3 fresh thyme sprigs over the nuts. Roast for 5 minutes. Meanwhile, place 1 tablespoon unsalted butter, 1 tablespoon maple syrup, 1 teaspoon packed brown sugar, 1 teaspoon fleur de sel or flaky salt (or 1/2 teaspoon fine salt), 3/4 teaspoon ground cinnamon, and 1/4 to 1/2 teaspoon piment d’Espelette or cayenne pepper in a medium saucepan. Cook over medium heat, stirring, until the butter melts and the mixture is smooth. You won’t have much liquid, but it will be all that you need.
- Step 3
Add the warm nuts and thyme to the saucepan and cook, stirring, until they are coated with the mix, 2 to 3 minutes. Return the nuts and thyme to the baking sheet and spread them out — they won’t bake well if they’re in clumps.
- Step 4
Bake for 5 minutes. Stir and turn the nuts and bake until fragrant and deepened in color, 4 to 5 minutes more. Place the baking sheet on a rack and discard the thyme. Sprinkle with more fleur de sel (or fine salt), and let the nuts cool completely (they will initially be sticky but crisp up).
Original Recipe from thekitchn
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