(This story is republished from the December 2012 issue of McKinney Magazine)

 

Syllabub is a frothy holiday drink that is the precursor to eggnog. This 16th century English delight was made from fresh, warm cow’s milk poured onto cider or ale. A light curd was formed, which was then flavored with sugar, lemons and a potpourri of spices. By the 18th century, this drink had become much thicker, and its ingredients had been revised to include cold whipped cream or ice cream flavored with sweet white wine, sherry, brandy, port or other liquors.

Try whipping up syllabub or one of our other festive drinks this holiday season.

Cheers!

 

Hazelnut Syllabub

Hazelnut Syllabub

Ingredients:

  • 1½ Cups heavy whipping cream
  • ¼ Nutella spread
  • ¼ Cup Frangellico or Kahlua
  • 2 Tbsp. hot tap water
  • 1 Tbsp. instant espresso
  • 6 Pirouette cookies (chocolate hazelnut rolled wafers)
  • Chopped hazelnuts for garnish

Dissolve the instant espresso in hot water. Add the Nutella and Frangelico or Kahlua and mix until smooth. In a large bowl, whip cream until soft peaks form. Slowly mix in Nutella mixture. Serve in martini glasses with a cookie and chopped nuts to garnish. (Serves six.)

 

• • •

Café Latte Syllabub

Café Latte Syllabub

Ingredients:

  • 1/3 Cup brown sugar
  • ½ Cup brandy
  • 1 Tsp. orange rind
  • ½ Strong coffee, chilled
  • 1 2/3 Cup heavy whipping cream
  • Chocolate coffee beans for garnish

Mix sugar, brandy and orange rind together in a small bowl and allow it to sit for one hour. Strain mixture through a sieve to remove orange rind and add cold coffee. In a large bowl, whip the cream and slowly incorporate the brandy mixture until the concoction begins to thicken and soft peaks form. Divide mixture into six dessert cups and garnish with chocolate coffee beans. (Serves six.)

 

 
Gingerbread Martini

Gingerbread Martini

Ingredients:

  • 1 Ounce vanilla vodka
  • 1 Ounce Bailey Irish Cream liqueur
  • ½ Ounce Kahlua
  • ½ Ounce gingerbread syrup (“Torani” or “Monin” coffee syrup)
  • Vanilla ice cream
  • Gingerbread cookies

Coat the rim of a martini glass with gingerbread syrup and then roll the rim in finely crushed gingerbread cookie crumbs. Put one scoop of vanilla ice cream in the glass. Pour vodka, Bailey’s, Kahlua and gingerbread syrup over ice in a shaker. Shake well, and pour over ice cream. Top with whipped cream and a gingerbread cookie. (Serves one.)

 

• • •

Cranberry Sangria

Cranberry Sangria

Ingredients:

  • 1 48-ounce bottle cranberry juice
  • 1 bottle red wine
  • ½ Cup of orange juice, Cointreau or Grand Marnier
  • ¼ Cup sugar
  • 1 thinly sliced orange
  • 1 Cup fresh cranberries
  • 2 Cups soda water or lemon-lime soda

In a large pitcher, mix first four ingredients together until sugar dissolves. Add fresh fruit and chill until ready to use, at least eight hours. Just before serving, stir in soda water and ice cubes. (Makes three quarts.)

 

 
Mistletoe Margarita

Mistletoe Margarita

Ingredients:

  • 1½ Ounces tequila
  • 2 Ounces pomegranate juice
  • ½ Ounce margarita mix
  • ½ Ounce Triple Sec
  • ½ Ounce grenadine
  • Splash of lime juice
  • Lime wedge and pomegranate seeds

Mix well and serve over ice. (Serves one.)

 

• • •

Lemon Syllabub

Lemon Syllabub

Ingredients:

  • 1 Cup heavy whipping cream
  • ½ Cup sugar
  • ¼ Cup of sweet white wine or Lemoncello
  • 1 Tsp. grated lemon zest
  • Dash of nutmeg
  • Mint leaves for garnish

In a chilled bowl, whip the cream and sugar together until it thickens. Mix in the wine or Lemoncello, lemon juice and zest until mixture is light and fluffy.

Chill the mixture until you’re ready to serve. Divide into six parfait dishes and garnish with grated nutmeg and a mint leaf. (Serves six.)

 

About the author: Debbie Denissen writes about food for McKinney Magazine.