This sponsored post is brought to you by Atlantic Cape Community College Academy of the Culinary Arts.
Kick your holiday entertaining up a notch with these festive cocktails!
Holiday Egg Nog
4 cups milk
5 cloves, whole
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups rum
4 cups light cream
2 teaspoons vanilla extract
½ tsp ground nutmeg
- Combine milk, cloves, ½ teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
- Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving.
4 cups milk
4 oz semi-sweet chocolate, chopped (reserve 1 oz. for garnish)
8 peppermint candy canes (4 crushed, 4 whole)
1 cup whipped cream, fresh
4 oz peppermint Schnapps (optional)
- In a saucepan, heat milk until hot. Do not boil.
- Whisk in crushed peppermint until melted, then add 3 oz. of chopped chocolate. Continue to whisk until chocolate is melted and cocoa is smooth.
- Remove from heat and add peppermint Schnapps, if desired.
- Pour into serving cups and place a generous dollop of whipped cream. Garnish with remaining chocolate and serve with a candy cane.
Hot Buttered Rum Punch
4 cups pineapple juice
4 cups water
2 cans jellied cranberry sauce (16-ounce cans)
1 cup dark rum, or to taste
¾ cup brown sugar
¾ tsp ground cloves
¼ tsp salt
¼ tsp ground nutmeg
½ tsp ground allspice
10 cinnamon sticks
5 teaspoons butter, or to taste
- Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart with a fork.
- Cook on low for 3 to 4 hours.
- Ladle punch into mugs and add 1 cinnamon stick and about 1/2-teaspoon butter to each mug.
1 ½ cups pomegranate juice
1 cup pear nectar
¼ cup orange-flavored liqueur, such as Grand Marnier
1 bottle champagne or sparkling cider (750 ml)
In a large pitcher, combine pomegranate juice, pear nectar and orange-flavored liqueur. Slowly add champagne. Serve over ice.
About the Academy of Culinary Arts: At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. The school offers accredited degree programs and certificate programs that you can take on a full- or part-time basis. Full-time classes meet 7 a.m. to noon, 12:30 to 5:30 p.m., or 5 to 10 p.m. In addition, the college’s continuing education division offers a four-month non-credit culinary training program. All programs are designed to prepare you for the real-world challenges of the food and beverage industry. Register today! Call 609-343-4944 or visit www.atlantic.edu/aca. Sign up for our next open house. Ask about our new housing options!