Mocktails

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Mocktails

Mexican Hot Chocolate
2/3 cup slivered almonds
2 quarts milk
8 oz unsweetened chocolate, coarsely chopped
1 cup sugar
1 tbsp vanilla
2 tsp ground cinnamon
8 cinnamon sticks, optional

In a 5- to 6-quart pan over medium heat, stir almonds until golden, 5 to 7 minutes.

Add milk and chocolate to pan and stir occasionally over medium heat just until chocolate is melted and milk is hot
(do not boil), 12 to 15 minutes. Add sugar, vanilla, and ground cinnamon; stir just until sugar is dissolved, about 1 minute.

Pour about a third of the hot milk mixture into a blender. Holding lid down with a towel, whirl until very smooth and frothy;
pour into a pitcher. Repeat twice to purée remaining mixture. To serve, pour hot chocolate into cups (8 to 12 oz.) and
garnish with cinnamon sticks. Serves 8.

Coconut Eggnog
1 pt. half-and-half
4 cinnamon sticks (3 1/2 in. long)
1 tsp whole cloves
5 large egg yolks
1 can (14 oz.) sweetened condensed milk
1 can (14 oz.) coconut milk
Ground cinnamon

Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for
1 hour. Strain and return to pan.

Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until
mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.

Blend half of mixture at a time in a blender until frothy. Ladle into glasses and sprinkle with ground cinnamon. Serves 12

Sleigh Driver
1 cup water
1/2 cup sugar
1 2-inch piece fresh ginger, peeled and sliced
3 pears, chopped into bite-size pieces, divided
2 quarts apple cider
1 lemon, halved and sliced
1 tbsp ground allspice
1 cup fresh cranberries
2 tbsp vanilla extract

Combine water, sugar, ginger and 1 pear in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Strain out the solids and return the mixture to the pan.

Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 minutes.

Add cranberries and vanilla and reduce the heat to medium-low (the liquid should be simmering, not boiling). Let simmer
for 10 minutes more. Serve in heat-safe mugs. Serves 10

Peppermint Mocha
2 tsp sugar
2 tbsp milk
2 tbsp vanilla ice cream
2 tbsp peppermint candies
2 tbsp chocolate syrup

Put all ingredients in a blender and blend until smooth. Pour into a cocktail glass, add straw and serve.

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Mocktails Mexican Hot Chocolate 2/3 cup slivered almonds 2 quarts milk 8 oz unsweetened chocolate, coarsely chopped 1 cup sugar 1 tbsp vanilla 2 tsp ground cinnamon 8 cinnamon sticks, optional In a 5- to 6-quart pan over medium heat, stir almonds until golden, 5 to 7 minutes. Add milk and chocolate to pan and stir occasionally over medium heat just until chocolate is melted and milk is hot (do not boil), 12 to 15 minutes. Add sugar, vanilla, and ground cinnamon; stir just until sugar is dissolved, about 1 minute. Pour about a third of the hot milk mixture into a blender. Holding lid down with a towel, whirl until very smooth and frothy; pour into a pitcher. Repeat twice to purée remaining mixture. To serve, pour hot chocolate into cups (8 to 12 oz.) and garnish with cinnamon sticks. Serves 8. *Coconut Eggnog* 1 pt. half-and-half 4 cinnamon sticks (3 1/2 in. long) 1 tsp whole cloves 5 large egg yolks 1 can (14 oz.) sweetened condensed milk 1 can (14 oz.) coconut milk Ground cinnamon Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan. Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days. Blend half of mixture at a time in a blender until frothy. Ladle into glasses and sprinkle with ground cinnamon. Serves 12 *Sleigh Driver* 1 cup water 1/2 cup sugar 1 2-inch piece fresh ginger, peeled and sliced 3 pears, chopped into bite-size pieces, divided 2 quarts apple cider 1 lemon, halved and sliced 1 tbsp ground allspice 1 cup fresh cranberries 2 tbsp vanilla extract Combine water, sugar, ginger and 1 pear in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Strain out the solids and return the mixture to the pan. Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 minutes. Add cranberries and vanilla and reduce the heat to medium-low (the liquid should be simmering, not boiling). Let simmer for 10 minutes more. Serve in heat-safe mugs. Serves 10 Peppermint Mocha 2 tsp sugar 2 tbsp milk 2 tbsp vanilla ice cream 2 tbsp peppermint candies 2 tbsp chocolate syrup Put all ingredients in a blender and blend until smooth. Pour into a cocktail glass, add straw and serve. Back To Top ...

General Info \| Services \| Products \| Stores \| Licensees \| Suppliers \| Festivals & Events \| Social Responsibility What's New \| Links \| Email Us \| Site Map \| Department Structure \| Org. Chart \| Home

Copyright Alcool NB Liquor \| Website Terms of Use \| Design By: Maven New Media