2 cups brewed espresso, at room temperature
1/2 cup half-and-half
1/4 cup vodka
2 tablespoons coffee liqueur
1 tablespoon sugar
1/2 teaspoon vanilla extract
Whipped cream, for serving, optional
Directions:
Pour the espresso into 2 ice cube trays and freeze until solid, 3 to 4 hours.
Combine the frozen espresso cubes, half-and-half, vodka, coffee liqueur, sugar and vanilla in a blender.
Blend until smooth.
Pour the mixture into chilled glasses
Top with whipped cream if using.
Serve immediately.
2 cups vanilla ice cream
1 1/2 cups eggnog
1/3 cup bourbon
1/4 teaspoon freshly grated nutmeg
6 Sugar Cookies, recipe follows
Whipped cream, for topping
Sprinkles, for topping
Chewy Sugar Cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating
Directions:
Place the ice cream, eggnog, bourbon, nutmeg and 4 Sugar Cookies in a blender and blend until creamy and thick.
Pour into 2 tall glasses and top with whipped cream and sprinkles-and an extra cookie on each for garnish!
Chewy Sugar Cookies:
Yield: 4 dozen cookies
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients.
Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet.
With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie.
Sprinkle with raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden.
Let stand for 2 minutes before removing to cool on a rack.
2 tablespoons butter
1 cup vanilla ice cream
1/4 cup milk
1 1/2 ounces spiced rum
1 tablespoon chopped pecans
Directions:
Add the butter to a small skillet and melt over medium-low heat;
cook until light brown with a nutty smell, about 5 minutes.
Remove from the heat to cool.
Add the ice cream, milk, spiced rum and brown butter to a blender and blend until combined.
Pour into a tall glass and garnish with the pecans.
1 (12oz) can Frozen Lemonade
6 oz Bourbon (adjust to taste)
6 oz Honey (sub 1/4 cup Sugar)
Ice
Lemon slices for garnish
Directions:
Put the can of frozen lemonade (still frozen) in a blender.
Fill the empty can halfway with bourbon and then add honey to fill completely (no need to be super precise).
Pulse a few times to combine. Add ice to fill the blender.
Blend until the ice is fully crushed. Taste and add some more honey or sugar if you'd like it to be more sweet.
Serve in small glasses with lemon slices as garnish.
1 cup sugar
1 cup water
6 lemons (juiced) + 1 lemon for garnish
8 oz vodka
2 (12.7 oz) bottles Bundaberg Ginger Beer
Directions:
Combine the sugar and water in a small pot over high heat.
Stir continuously until the sugar has dissolved and the liquid comes to a boil.
Remove from the heat and set aside to cool.
Once cooled, add the lemon juice and stir to combine.
Fill 4 glasses with ice, pour ΒΌ of this mixture into each glass.
Add 2 oz of vodka to each glass with 6 oz Bundaberg Ginger Beer.
Garnish each glass with a lemon wedge and serve.
3 oz. (90ml) Peppermint Schnapps
1 Bottle (750ml) White Chocolate Liqueur
1 Bottle (750ml) Rum Cream
2 Cups Half & Half
1 Tub Peppermint Ice Cream
Mini Candy Canes
Directions:
Add white chocolate liqueur, rum cream and peppermint schnapps to a punch bowl.
Top with half & half to taste.
Add peppermint ice cream.
Garnish edge of punch bowl with mini candy canes.
4 fl oz coconut water
1 tbsp lemon juice, fresh
20 fl oz watermelon juice, fresh
2 fl oz white rum
2 oz vodka
1 tbsp sugar
8 basil leaves, fresh
2 cups
Directions:
In a large pitcher, combine lemon juice, watermelon juice, coconut water, club soda,rum, and alcohol of your choice.
Add sugar and stir until it dissolves.
Add the basil leaves to the pitcher. Serve over ice.
