344: Fuzzy Beam Cocktail

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Fuzzy Beam

  • 1 part Jim Beam
  • 1/2 part Peach Schnapps
  • 1 part Lemon-Lime Soda
  • 2 parts Orange Juice
  • Orange Slice garnish

Serve in an old-fashioned glass.

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343: Nipping At Your Nose

I bring you… the “Jack Frost” cocktail.  Enjoy!


PREP TIME: 5 Minutes
TOTAL TIME: 5 Minutes
SERVES: About 6 cups

Vodka, pineapple juice, blue curacao and cream of coconut create the most delicious, beautiful and festive holiday cocktail!

INGREDIENTS

  • Light corn syrup or honey for rimming glasses
  • Flaked coconut for rimming glasses
  • 8 cups ice (more or less depending on desired consistency)
  • 1 cup pineapple juice
  • ½ cup blue curacao
  • ½ cup vodka or light rum (I used vodka)
  • ½ cup cream of coconut

    INSTRUCTIONS

  • Rim the glasses: Pour a thin layer of corn syrup onto a plate and dip the rims into the corn syrup, then dip in coconut flakes.
  • In a blender, blend ice, pineapple juice, blue curacao, vodka and cream of coconut until desired consistency is reached. Pour into glasses and serve immediately.

 

342: Slow Cooker Hot Cocoa


The slow cooker is your secret weapon for the easiest, richest hot cocoa for a crowd.

TOTAL TIME: 2:05
PREP: 0:05
COOK: 2:00
LEVEL: EASY
SERVES: 8

INGREDIENTS

• 1 1/2 c. semi-sweet chocolate chips
• 1/4 c. cocoa powder
• 1/2 c. sugar
• 1 tsp. vanilla extract
• 1 c. heavy cream
• 6 c. whole milk
• Mini marshmallows, for garnish

DIRECTIONS

  1. Combine all ingredients except marshmallows in a slow cooker. Stir to combine.
  2. Cook until everything is melted, stirring occasionally, 2 hours on LOW.
  3. 10 minutes before serving, add marshmallows and let them get melty.
  4. Garnish with more mini marshmallows, if desired.

 

341: The Best Hot Cocoa Ice Cream Recipe


A no-churn ice cream packed with mini marshmallows and hot cocoa powder is a winter wonder.

TOTAL TIME: 5:25
PREP: 0:15
LEVEL: EASY
SERVES: 8-10

INGREDIENTS
• 3 c. heavy cream
• 1 14-oz. can sweetened condensed milk
• 2-3 hot cocoa packets
• 1 c. mini marshmallows, plus more for garnish

DIRECTIONS
1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
2. Fold in sweetened condensed milk, hot cocoa packets, and mini marshmallows.
3. Transfer mixture to a 9″-x-5″ loaf pan and smooth the top with a spatula. Top with additional marshmallows and freeze until firm, 5 hours.
4. When ready to serve, remove from freezer to let soften, 10 minutes.