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Sparkling Cranberry Martini
3 c. Hy-Vee cranberry juice
4 oz triple sec or other orange liqueur
2 tbsp grenadine syrup
2 (750 ml each) bottles sparkling wine, chilled
Citrus peel, for garnish
In a pitcher, combine cranberry juice, triple sec and grenadine syrup and refrigerate for at least 2 hours. At serving time, pour 1/4 cup of cranberry juice mixture into a sparkling wine flute. Top with 4 ounces sparkling wine. Garnish with a citrus peel.
White Hot Chocolate
2 c. Hy-Vee 2% milk, divided
3/4 c. Hy-Vee vanilla-flavored white baking chips
1 c. whipping cream
4 oz Godiva white chocolate liqueur*
4 oz Absolut vanilla vodka
Whipped cream and ground nutmeg or cinnamon, for garnish
*I substitued Bailey's Mint Chocolate Liqueur
Combine 1 cup milk and white baking chips in a saucepan over low heat. Cook, stirring frequently, until baking chips have melted into the milk. Add remaining milk and cream, and continue stirring until very hot but not boiling. Remove from heat. Stir in white chocolate liqueur and vanilla vodka. Serve in mugs garnished with whipped cream and ground nutmeg or cinnamon, if desired.
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