Apple pie? Love it. Cheesecake? Please hand me two slices. With the exception of fruit cake, I absolutely love a good dessert, especially during the holidays. But if your dessert table is in need of revamping this holiday season, try incorporating a few dessert cocktails. You can up the ante on your standard, boozy hot chocolate with Zacapa’s Peppermint Rum Cocoa or indulge in Smirnoff’s deliciously decadent Gingerbread Martini.
You can find recipes for both the Peppermint Rum Cocoa and Gingerbread Martini, below. Cheers!
Gingerbread Martini (2 Servings)
3 oz Smirnoff Vodka
3 oz Irish cream
2 tbsp gingerbread syrup (or to taste)
1/2 tsp vanilla extract
2 oz cream
Whipped Cream & Crushed Gingerbread cookies for garnish
Combine Smirnoff, Irish cream, gingerbread syrup, vanilla extract, and cream in a shaker with ice. Shake and strain into martini glass. Garnish with crushed gingerbread cookies and whipped cream.
3 oz Smirnoff Peppermint Twist Vodka
2 oz crème de cacao
1 oz chocolate liquor
2 oz cream chocolate sauce
Combine Smirnoff, crème de cacao, cream chocolate sauce, and chocolate liquor in a shaker with ice. Shake and strain into martini glass. Garnish with crushed peppermint or peppermint stick.
4 oz Zacapa Rum
2 Cup milk (may substitute almond milk)
½ Cup Heavy Cream
5 oz Dark chocolate, chopped (about ½ cup)
2 tbsp Sugar
½ oz Crème de Menthe (or 4 drops of peppermint oil)
Dark Cocoa Powder
In a medium saucepan over medium-low heat, warm the milk and the cream. Once warm and steaming, add the dark chocolate. Whisk the mixture until the chocolate is melted and the ingredients are combined. Add the sugar and whisk until dissolved. Continued to warm the mixture till it thickens a bit, roughly 5 minutes. Remove from heat and whisk in the Zacapa Rum. Pour into mugs.