Holiday Mixology
Ready to impress your family and friends at holiday parties with your mixology skills? Whip up these fun tea-infused cocktails and eggnog sure to put you on the nice list!
Holiday Mimosa
Serves 8
Ingredients:
- 1 lime sliced
- 60 ml (¼ C) granulated sugar
- 1 750 ml bottle of Brut champagne, well chilled
- 720 ml (3 C) Pomegranate Oolong tea
- 6 tbsp pomegranate seeds
- Fresh rosemary for garnish
Instructions:
- Use a slice of lime and run along the rim of each champagne flute.
- Dip the rim of the champagne flute in the granulated sugar.
- Fill 8 champagne flutes halfway full of pomegranate tea.
- Fill the rest of the glasses with sparkling wine, adding more or less if desired.
- Garnish each glass with 1 tablespoon of pomegranate seeds and a sprig of rosemary.
Print the recipe card here.
Matcha Eggnog
Serves 1
If desired, add whiskey for a spiked eggnog.
Ingredients:
- 90 ml (3 fl oz) high-quality eggnog
- 90 ml (3 fl oz) whole milk
- 2 oz Matcha Jobetsugi
- Grated nutmeg
- Superfine sugar
Instructions:
- Prepare the matcha according to package instructions. Do not use hot water.
- Rim a 300 to 360 ml (10- to 12-ounce) cold cup with equal parts combined nutmeg and superfine sugar. Fill with ice.
- Add a combined 180 ml (6 ounces, equal parts) of eggnog and whole milk. Slowly top with 60 ml (2 ounces) of prepared matcha. Top with grated nutmeg.
Print the recipe card here.
Spiked Chai Whiskey
Serves 1
Chai Simple Syrup Ingredients:
- 120 ml (½ C) water
- 2 Chai tea sachets
- 100 g (½ C) granulated sugar
- ¼ tsp vanilla extract
Chai Whiskey Ingredients:
- 60 ml (2 oz) Irish whiskey
- 22 ml (¾ oz) chai simple syrup
- 15 ml (½ oz) heavy cream
- Ground cinnamon, for garnish
Chai Simple Syrup Instructions:
- In a small saucepan, bring water to a boil and remove from heat. Add tea and steep for 5 minutes.
- Remove and discard tea. Stir in sugar, reheating the tea if necessary to dissolve fully. Stir in vanilla extract and let cool.
Chai Whiskey Ingredients:
- Combine whiskey and chai simple syrup in a cocktail shaker. Shake vigorously without ice for 1 minute. Alternatively, place an immersion blender in the open shaker and blend for 20- 30 seconds until light and frothy.
- Add heavy cream, fill with ice and shake until chilled, about 30 seconds.
- Strain into a coupe or small cocktail glass and garnish with a dash of cinnamon.
Print the recipe card here.
