Browsing Tag

holiday recipes

0 In drinks/ Recipes

Peppermint Espresso Martini – My Jingle Jangle Cocktail

Peppermint Espresso Martini - My Jingle Jangle Cocktail

It is Thirsty Thursday and I’m coming to you with THE drink you need in your hand all Christmas long. I’m sharing my recipe for my Peppermint Espresso Martini aka My Jingle Jangle Cocktail.

I fell in love with espresso martinis one time when I was out and needed a little pick me up so that I could rally with friends (home girl can’t hang like she used to). Espresso and vodka – I mean it’s the sophisticated version of a Four Loco.

Chocolate and peppermint give this traditional espresso martini some festive holiday flavors. And it looks really pretty too! Scroll down for my Peppermint Espresso Martini aka My Jingle Jangle Cocktail.

Peppermint Espresso Martini – My Jingle Jangle Cocktail

Peppermint Espresso Martini - My Jingle Jangle Cocktail

Ingredients:

  • 2 shots freshly brewed espresso or 1 cup dark roast coffee
  • 2 shots Rumchata
  • 2 shots Peppermint Vodka
  • 1 1/2 tsp coffee liqueur
  • Ice
  • chocolate syrup
  • crushed candy canes

Directions:

  1. Fill a cocktail shaker with ice.
  2. Add to your cocktail shaker the espresso or coffee, Rumchata, vodka and coffee liqueur.
  3. Shake well so that it gets nice and frothy!
  4. On a plate, spread out the crushed peppermint.
  5. On a second plate, pour the chocolate syrup so that it fills the plate.
  6. Take your martini glass and dip in the chocolate syrup covering the rim.
  7. Then dip the chocolate syrup lined glass into the crushed candy canes.
  8. Pour the cocktail mixture into the martini glass.
  9. Enjoy!

Recipe makes about 2 martinis.

For more Christmas inspired drinks check out:

My Homemade Irish Cream

Dairy Free Chocolate Hazelnut Liqueur

And if you’re not already subscribed, be sure to sign up below so you don’t miss my exclusive email with all the Christmas recipes, decor ideas, playlist and more!

Peppermint Espresso Martini - My Jingle Jangle Cocktail

Peppermint Espresso Martini - My Jingle Jangle Cocktail

Chocolate and peppermint give this traditional espresso martini some festive holiday flavors. And it looks really pretty too! Scroll down for my Peppermint Espresso Martini aka My Jingle Jangle Cocktail. This is the drink you need in your hand all holiday season!
Prep Time 10 mins
Course Drinks
Servings 2

Ingredients
  

  • 2 shots freshly brewed espresso or 1 cup dark roast coffee
  • 2 shots Rumchata
  • 2 shots Peppermint Vodka
  • 1 1/2 tsp coffee liqueur
  • ice
  • chocolate syrup
  • crushed candy canes

Instructions
 

  • Fill a cocktail shaker with ice.
  • Add to your cocktail shaker the espresso or coffee, Rumchata, vodka and coffee liqueur.
  • Shake well so that it gets nice and frothy!
  • On a plate, spread out the crushed peppermint.
  • On a second plate, pour the chocolate syrup so that it fills the plate.
  • Take your martini glass and dip in the chocolate syrup covering the rim.
  • Then dip the chocolate syrup lined glass into the crushed candy canes.
  • Pour the cocktail mixture into the martini glass.
  • Enjoy!
Keyword christmas drinks, cocktails, espresso martini, holiday recipes

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Peppermint Espresso Martini - My Jingle Jangle cocktail

The Best Peppermint Espresso Martini - aka My Jingle Jangle Cocktail

1 In Christmas/ food

Dairy Free Chocolate Hazelnut Liqueur

Dairy Free Chocolate Hazelnut Liqueur

I recently whipped up this recipe as I needed a dairy free chocolate hazelnut liqueur for my Christmas truffle recipe.

This tastes delish in a glass over ice as a dessert nightcap or drink warm for a boozy chocolate hazelnut hot cocoa. (It’s also really good in a nice mug of coffee too!) The best part is this recipe is dairy free so it’s perfect if you can’t have dairy, are plant-based or vegan.

Dairy Free Chocolate Hazelnut Liqueur

Ingredients:

  • 1 1/2 cups dairy free hazelnut spread
  • 1 cup vegan chocolate chips
  • 1/2 cup sugar
  • 2 cups dairy free cream (I used Oatly.)
  • 1 1/2 cups vodka

Directions:

  1. In a pot, pour the chocolate chips, hazelnut spread, cream and sugar.
  2. Heat and whisk often until completely melted and combined.
  3. Whisk in the vodka.
  4. Pour in a mug and drink warm for a boozy hot chocolate. Or allow to cool and pour into a glass bottle. Keep chilled and shake well before using. Works well in coffee or as an after dinner dessert drink.

Click here for my chocolate truffle recipe using this chocolate hazelnut liqueur.

dairy free chocolate hazelnut liqueur

Dairy Free Chocolate Hazelnut Liqueur

This dairy free chocolate hazelnut liqueur is the perfect holiday recipe! Enjoy warm as an adult hot chocolate or serve chilled over ice as an after dinner dessert drink. It's also a great addition in my chocolate truffle recipe!
Prep Time 10 mins
Course Dessert, Drinks
Servings 1 bottle

Ingredients
  

  • 1 1/2 cups dairy free hazelnut spread
  • 1 cup vegan chocolate chips
  • 1/2 cup sugar
  • 2 cups dairy free creamer
  • 1 1/2 cups vodka

Instructions
 

  • In a pot, pour the chocolate chips, hazelnut spread, cream and sugar.
  • Heat and whisk often until completely melted and combined.
  • Whisk in the vodka.
  • Pour in a mug and drink warm for a boozy hot chocolate. Or allow to cool and pour into a glass bottle. Keep chilled and shake well before using. Works well in coffee or as an after dinner dessert drink.
Keyword cocktails, dairy free, holiday recipes, vegan

For more holiday recipes check out

My Peppermint Espresso Martini

My Homemade Irish Cream

Boozy Chocolate Hazelnut Truffles

For more holiday recipes and ideas, be sure to enter your email below!

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Dairy Free Chocolate Hazelnut Liqueur

2 In Christmas/ food

Boozy Chocolate Hazelnut Truffles and more Christmas Cookie Recipes

Boozy chocolate hazelnut truffles and more Christmas cookie recipes

Today I’m sharing my Boozy Chocolate Hazelnut Truffles and more Christmas cookie recipes from some of my friends. (Be sure to follow over on my Instagram too!) My favorite Christmas memory is for sure holiday baking and all the Christmas cookies. My mom used to do a cookie swap every year with her girlfriends. She would make a bunch of cookies ahead of time and pop them in the freezer. My sisters and I knew where they were and we’d go down and sneak some when no one was looking. One year, my mom went to go to her cookie swap and all the cookies were gone! She had to make over 6 dozen cookies last minute, needless to say she wasn’t happy but we laugh about it now.

These chocolate hazelnut truffles are dairy free and made with my homemade Chocolate Hazelnut Liqueur.  They’re super rich and decadent and make great homemade gifts too!

Boozy Chocolate Hazlenut Truffles dairy free

Scroll down for my printable recipe and be sure to check out the other Christmas cookie recipes from my friends!

Boozy Chocolate Hazelnut Truffles

Click here for my homemade chocolate hazelnut liqueur that you can make ahead of time!

Boozy Chocolate Hazelnut Truffles and more Christmas Cookie Recipes

Boozy Chocolate Hazelnut Truffles

These boozy chocolate hazelnut truffles are made with my homemade chocoloate hazelnut liqueur. They are super rich and decadent and also makes great gifts for people throughout the holidays as well! This is a dairy free recipe so perfect if you are vegan or plant-based.
5 from 1 vote
4 hrs
Course Dessert
Servings 2 dozen truffles

Ingredients
  

  • 1 1/2 cups vegan chocolate chips
  • 2 1/3 cups vegan butter
  • 1/2 cup my homemade chocolate hazelnut liqueur (you can also omit)
  • 1/4 cup soft silken tofu
  • confectioners sugar, cocoa powder, chopped nuts, chopped candy canes (option for rolling the truffles in)

Instructions
 

  • In a microwave safe bowl, combine the chocolate chips and butter. Heat on 30 second intervals, stopping to mix well in between, continue until completely melted.
  • Once melted, pour in the liqueur, stirring well.
  • Add in the tofu and blend using an immersion blender.
  • Pop in the fridge for about 3 hours so that it can thicken up and solidify.
  • Once the mixture is firm, take out of the refrigerator and start rolling into balls.
  • Prepare a few bowls of chopped candy canes, chopped nuts, powdered sugar, cocoa powder or whatever you choose for topping your truffles.
  • Roll your chocolate truffles into the toppings.
  • Store in an airtight container in the freezer until ready to serve. Once serving, serve chilled as they become soft at room temp.
Keyword Christmas, cookies, dairy free, holiday recipes

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dairy free boozy chocolate hazelnut truffles

Check out these other Christmas Cookie Recipes from my friends:

Christmas Sugar Cookies from The Pursuit of Pink

The Best Christmas Sugar Cookie

Chocolate Chip Peppermint Cookies from The Okayest Moms

Chocolate chip Peppermint Cookies

Vegan White Chocolate Macadamia Nut Cookies from The Urben Life

dairy free white chocolate chip macadamia nut cookies

Gingersnap Cookies from Aratari at Home

Gingersnap Cookies and More Christmas Cookie Recipes

Caitlin Houston’s Best Christmas Cookies Ever

Best Christmas Cookie Recipes

Frosted Holiday Sugar Cookie Bars by Tonya Michelle

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3 In Christmas/ food

Holiday cookie squares recipe

holiday chocolate squares recipe

This post is sponsored by Ghirardelli but all thoughts and opinions are my own.

Holiday cookie squares

One of our favorite holiday traditions is baking sweet treats and watching holiday movies. (Home Alone is the best hands down!)
Last weekend the kids and I were in the spirit to do some baking. We decided to make these holiday cookie squares topped with Ghirardelli chocolate. We got all of the ingredients from Walmart and had it delivered right to our house in under 2 hours! I’m sharing the recipe below.

Holiday cookie squares

Ingredients


Directions
  1. In a mixing bowl, whisk together the flour, cocoa powder and baking powder. Then set aside.
  2. Using mixer, beat butter, sugar and salt until fluffy. Add the eggs one by one mixing completely. Add the vanilla.
  3. Gradually add the dry ingredients into the creamed wet mixture. Mix until a dough forms.
  4. Transfer the dough to a lightly floured surface. Press gently into a flat disc. Cover in plastic wrap and refrigerate for 30 minutes.
  5. Preheat oven to 350 degrees F.
  6. After the dough has chilled for 30 minutes, remove from the refrigerator. Dust a clean countertop with flour and remove the dough from plastic wrap and place on the floured surface.
  7. Roll the dough until it’s about 1/4 inch thick. Use a square cookie cutter or use the Ghirardelli chocolate square to cut the dough into the appropriate shape and size.
  8. Transfer the cookies onto sheet pan lined with parchment paper, leaving about 1/2 inch between each cookie.
  9. Bake for 6-8 minutes until the edges are slightly firm and center is soft.
  10. Remove from the oven and let cool for about 5 minutes, then transfer to a cooling rack.
  11. Top each cookie with an unwrapped Ghirardelli chocolate square. Eat right then and there or store in an airtight container.