This week's instalment of the 12 Weeks of Christmas has some delicious mouth-watering treats for you. The holidays are right around the corner, and with all the visiting and celebrating you'll be up to, we thought we'd prepare you with some tasty cocktail recipes. Originally inspired by a totally delish recipe on the back of our Cinnamon Basil Seed Paper Matchbooks here is a festive Cinnamon Basil Mojiti, an Eggnog Latte and a Pomegranate Champagne recipe - all of which can be made virgin (which was important to me as I am currently pregnant and don't want to miss out on all these treats). They're all a bit different and taste amazing, and even better - they're all super simple to prepare. Enjoy!
Cinnamon Basil Mojito Recipe
- 6-8 Cinnamon Basil leaves
- 1.5 oz Spiced Rum
- 1 oz POM Juice ( or concentrated pomegranate juice)
- 1/2 lime wedged and juiced
- 1 oz Simple Syrup
- A tiny dash of cinnamon
- Soda and crushed ice
Muddle the first five ingredients together and add to a cocktail glass. Fill the rest of the glass with crushed ice and soda. Garnish with a sprinkle of cinnamon, a lime wedge and a fresh sprig of Cinnamon Basil.
This recipe can be found on our Cinnamon Basil Seed Paper Matchbooks which are a great stocking stuffer or small gift for friends. The seed paper matchsticks actually grow the fresh Cinnamon Basil that you will need for the recipe!
- 4 oz Eggnog store bought or homemade (steamed and frothed or just heated)
- 1 oz amber rum
- 1 shot of espresso
- Whipping cream and nutmeg or cinnamon for topping
Start with a shot of espresso. Combine the rum and steamed Eggnog - slowly add your steamed Eggnog mix to the espresso trying not to let the layers combine completely. Top it off with some whipping cream and a sprinkle of cinnamon or nutmeg.
- 1 oz Pomegranate Cranberry juice
- 1 Tbsp frozen pomegranate seeds
- 4-5 oz Champagne or Sparkling wine (gingerale for you mom-to-be's like me)
- 1 Tbsp white raw sugar to rim the champagne flute
Submerge the rim of your Champagne flute in the Pomegranate Cranberry juice (about 1/2 inch deep), than dip it into the sugar to make the rim of your glass. Combine your frozen pomegranate seeds and juice in the Champagne flute. Slowly add your Champagne and voila!
We hope you enjoyed this week of the 12 Weeks of Christmas, and that these drinks are responsibly shared and enjoyed over the holidays. For more great recipes and freebies visit the 12 Weeks of Christmas and be sure to check back every Monday for new holiday posts from now up until Christmas.