Combine the Spices and Spirits of the Season with Holiday Cocktail Recipes.
Almond lovers will go bonkers.
CategoryEat & Drink
Produced and styled byKara Mickelson
Photographed byShane O’Donnell
Reindeer Glogg with Almond Snow Granita
With this festive riff on the popular Swedish drink, the holiday mood is complete.
- 1 750-milliliter bottle port wine
- 1 750-milliliter bottle proof bourbon whiskey
- 1 750-milliliter bottle white rum
- 1 cup crème de cacao
- 3 whole cardamom pods, cracked
- 2 small cinnamon sticks
- 4 whole cloves
- 3-inch orange peel rind, pitch removed
- 1 tea ball to hold spices (or tightly wrap in cheesecloth)
- 1/2 cup white sugar
- 2 cups dark raisins
- 3/4 cup raw, unpeeled almonds
- 3 to 4 small clementines or oranges, sliced and deseeded
Put spices into a tea ball and place in sauce pot. Add all ingredients except the fresh and dried fruit. Cook over medium heat until sugar is dissolved. Remove from heat and add orange peel, fruit and nuts. Cool until room temp and refrigerate at least 4 hours. Remove spice ball. Just before serving, reheat Glogg. Add fresh orange slices and scoop fruit and nuts into each mug. Garnish with cinnamon sticks and enjoy with a side of Almond Snow Granita.
- 2 7-ounce packages of almond paste (not marzipan)
- 2 tablespoons powdered sugar
- 3 1/2 cups water
- 2 teaspoons almond extract
Break up almond paste into small chunks. Add to saucepan with water. Slowly bring to a simmer and cook until paste is completely dissolved. Stir constantly to avoid browning. Stir in the sugar and almond extract. Strain out residual paste. Reserve.
Almond Snow Granita
- Almond Syrup (recipe above)
- 1/4 cup granulated sugar dissolved in syrup
- 3 tablespoons half and half
- 1 teaspoon almond extract
Follow the almond syrup recipe and add in additional sugar and half and half. Remove from heat and add almond extract. Cool and then place in a shallow, covered, freezer-safe dish. Freeze overnight or until solid. Scrape a fork across the top of the mixture until it looks like icy flakes. Serve alongside the Reindeer Glogg or spoon into each mug.
Almond Joyous Coconut Latte
A delightful blend of almond, coconut and espresso. Serve for dessert—or just because.
- 2 shots espresso
- 1 ounce Almond Syrup (recipe above)
- 1 teaspoon ground cinnamon
- 1 to 2 ounces amaretto liquor
- 4 ounces canned, sweetened coconut
- coconut almond whipped cream (recipe below)
- chocolate syrup drizzle (recipe below)
- Optional garnish:
- ground cinnamon
- chopped almonds
- 1 cinnamon stick
- 1/4 cup dark chocolate chips
- 3 tablespoons heavy cream or almond milk
- 1/4 teaspoon vanilla extract
- pinch of salt
Melt chocolate chips in the microwave. (I typically do 30-second intervals, stirring in between.) Stir in heavy cream or almond milk, vanilla extract and salt.
Be careful not to overcook. The chips will continue to melt after removal from the microwave, due to carryover heat. Continue stirring and heating until creamy.
Coconut Almond Whipped Cream
- 3 tablespoons powdered sugar
- 1 teaspoon almond extract
- 15-ounce can of sweetened, coconut whipping cream*
Reserve 4 ounces of coconut whipping cream for foam topping.
Chill mixer bowl and whisk. Add remaining canned, sweetened coconut whipping cream and beat until mixture begins to thicken. Add sugar and almond extract. Whip until firm peaks form. Keep chilled until ready to use. Can be made one day ahead.
Prepare chocolate drizzle. Smooth onto a small plate and dip rim of glass into chocolate.
Mix fresh hot expresso with almond syrup, ground cinnamon, melted chocolate and amaretto liquor. Adjust flavor as desired. Pour into mug.
Heat 4 ounces coconut cream mixture. Use a handheld “frother” to foam. Pour over espresso mix. Top with whipped coconut cream.
*Canned coconut whipping cream can be found at specialty markets or online.