Candy Cane Cocktail

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This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.

The Martha Stewart Show, December Winter 2008

  • Yield Makes 1 cocktail

Ingredients

  • 1 candy cane, crushed, for garnish
  • 2 ounces strawberry vodka
  • 4 dashes white creme de menthe
  • 2 1/2 ounces cranberry juice
  • Ice cubes

Directions

  1. Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
  2. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.

Chocolate-y Christmas Cafe au Lait

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Both the Cafe Brulot and Cafe au Lait are served in New Orleans, the Brulot after dinner, and au Lait with breakfast. Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Traditional cafe au lait is scalded milk and black coffee simultaneously poured into a cup or carafe. Both are served piping hot. And the chocolate added to this gives the coffee a definite hot chocolate twist, sure to please all age groups. For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.

Ingredients

  • 1 1/2 cups whole milk
  • 2/3 cup plus 1 teaspoon sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 2 ( 2-inch) cinnamon sticks
  • 1 strip orange peel, about 1/2 inch by 3 inches
  • 10 whole cloves
  • 2 to 2 1/2 cups hot brewed strong coffee
  • 1/4 cup cold heavy cream
  • Ground cinnamon, for garnish
  • Cocoa, for garnish

Directions

In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.

In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.

Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.

Serve immediately.