Skinny Drink Recipes - Drink and be Merry!

I am pretty sure I am not the only one who plans to "REALLY" enjoy the holidays with some good ole Mommy Drinks!  The simple pleasue in my life is getting together with my family and we all drink, laugh, eat and try not to scare the kids.  If you plan on throughly enjoying yourself this weekend, think ahead and make some smart drinking choices.  Below are 5 delicious choices that are easy to make and sure to be a hit this Holiday!

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1. Eggnog

​12 servings
​Ingredients

• 6 cups 1% milk
• ⅛ teaspoon freshly grated nutmeg, (see Tip)
• 2 large eggs
  Eggs Large White
  $1.29
  Thru 12/24
• ⅔ cup sugar
• 2 tablespoons all-purpose flour

• ¼ teaspoon salt
• ¼ cup brandy, bourbon or rum
• 2 teaspoons vanilla extract
• ¼ cup light whipping cream

Preparation

1. Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2. Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3. Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
4. Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
5. Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

• Make Ahead Tip: Cover and refrigerate for up to 2 days.
• Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

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2. Kahlua Hot Cocoa

1 Serving
​Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon Kahlua, or cognac

• ¼ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¾ cup 1% milk​​

Preparation

1. Place brown sugar, cocoa powder, Kahlua (or cognac), vanilla extract and cinnamon in a blender. Heat milk in a saucepan until steaming. Add the hot milk to the blender and blend until frothy.​

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3. Pear Rum Punch

8 Servings
Ingredients
Pear Puree

• 3 medium ripe pears, peeled and choppe
• ¼ cup sugar

• Punch
• 1 750-mL bottle chilled sparkling wine, such as Prosecco
• ½ cup dark rum
• 4 cups ice, plus more for serving
• Thinly sliced pears for garnish
• Pomegranate seeds for garnish

​Preparation

1. To make pear puree: Combine chopped pears, water and sugar in a medium saucepan; bring to a boil. Reduce heat and simmer until the pears are soft, about 5 minutes. Carefully transfer to a blender. Puree until smooth. Refrigerate until cold, about 2 hours or up to 1 day.
2. To prepare punch: Combine the pear puree, sparkling wine and rum in a punch bowl or pitcher. Add ice. Garnish with pear slices and pomegranate seeds, if desired. Serve over ice, if desired.

• Make Ahead Tip: Refrigerate pear puree for up to 1 day.

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4. Grapefruit and Pomegranate Cocktail

6 Servings
Ingredients

• 1½ cups grapefruit or orange juice
• 1½ cups pomegranate juice
• 1½ cups ice cubes, plus more for serving

• ¾ cup Campari
• 6 twists of orange zest, or 6 thin slices of seedless orange​​

Preparation

1. Combine grapefruit (or orange) juice, pomegranate juice and ice cubes in a blender. Blend until the ice is very finely chopped and the mixture is foamy and pale pink. Transfer to a pitcher and stir in Campari. Serve over ice, garnished with a twist or slice of orange.

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5. Christmas Sparkling Wine Cocktail

1 Serving
Ingredients

• Cinnamon-Honey-Green Tea Syrup
• ¾ cup water
• 6 green tea bags
• ¾ cup honey
• 1 tablespoon ground cinnamon

• Cocktail
• 1 ounce Cinnamon-Honey-Green Tea Syrup
• 1½ ounces vodka
• 1 ounce lemon juice
• 3 ounces chilled sparkling wine, such as Prosecco
• Ice cubes (optional)
• Fresh cranberries for garnish

Preparation

1. To prepare Cinnamon Honey-Green Tea Syrup: Bring water to a boil in a small saucepan. Remove from the heat and add green tea bags; let steep for 5 minutes. Remove the tea bags and stir in honey. Let cool 30 minutes and then refrigerate until cold, at least 1 hour. Stir in cinnamon just before using. Makes about 1½ cups.
2. To prepare an individual cocktail: Combine 1 ounce of the honey syrup, vodka and lemon juice in a Collins glass. Top with sparkling wine. Add ice, if using. Garnish with cranberries, if desired.

• Make Ahead Tip: Cover and refrigerate the Honey Syrup (Step 1; without the cinnamon) for up to 1 week. Stir in cinnamon just before using.

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