Tuesday, December 28, 2021

Recipe Ideas for A Happy New Year from @CleoCoyle #HappyNewYear


 

From Cleo Coyle: Marc and I shared some tasty recipes this holiday season that might come in handy as you round out your celebrating this New Year's weekend: 




>> Cleo's Iced Gingerbread Cookie Sticks
(Edible Coffee Stirrerer)

In case you missed any of these recipe posts, you are welcome to click on the links above or on the pictures below to get the recipes now. (And be sure to download the free PDFs in these posts to print, save, or share the recipes.)



Cleo's Secret to
Crispy-Skinned Roast
Turkey (click photo)


Cleo's Easy Baby Berry 
Pastries (click photo)


Cleo's Iced Gingerbread 
Cookie Sticks (click photo)
~ Edible Coffee Stirrers ~ 




Now for today's recipes...




Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

 A Note from Cleo

In all honesty, Marc and I are more foodies than drinkers, which is why we're sharing drink ideas today with and without spirits. 

When it comes to this time of year, however, our beautifully layered Eggnog Kahlúa Cocktail is always on the menu. Kahlúa, of course, is a sweet rum-based coffee liqueur that's rich and smooth. It pairs perfectly with the chilly, creamy flavor of eggnog. Whipped cream and cinnamon add to the delightful experience.

This delicious layered dessert drink is impressive to serve yet easy to make. Our recipe below gives you the step-by-step method for foolproof success, and we've included a free PDF to print, save, or share the recipe.

So, if you’re serving spirits this New Year's Eve, Jack Shepard will be right over. (For those of you familiar with our Haunted Bookshop Mysteries, that shouldn't be a problem!) For everyone else, we hope this tasty drink idea (and the virgin one below it) will lift your own spirits and bring you good cheer. 


~ Cleo




A Beautiful Layered Holiday Drink 

Cleo Coyle's (Layered!) 
Eggnog Kahlúa Cocktail

Ingredients:

Chilled Eggnog (how much? see directions)
Chilled Kahlúa (or your favorite coffee liqueur)
Cold Whipped Cream
Ground Nutmeg and Cinnamon Stick


Directions:

(1) Start with a nice presentation glass. A stemless snifter, stemless wine glass, or clear tumbler will work nicely. Pour in a few fingers of Kahlúa (or your favorite coffee liqueur), enough to give you a thick visual layer.

(2) Tilt the glass and position the spout of the eggnog carton against the rim, as shown below. If using homemade eggnog, place it in a container with a spout, such as a glass measuring cup. Pour in the eggnog slowly. Use the side of the glass to slow the pour even more and prevent it from mixing with the Kahlúa. 




CLEO TIP: Because eggnog is made with cream, it's lighter in density than the Kahlúa, which is why it will float. Continue pouring until you have a nice, visible layer. How thick a layer of eggnog is up to your own taste. Marc and I go for an eggnog layer that resembles the head on a dark beer or the crema on a freshly pulled espresso.

(3) Finish with a festive shot of sweetened whipped cream, a sprinkling of ground nutmeg, and a cinnamon stick. 






HOW TO DRINK IT? 

TWO WAYS: When you tilt and sip this chilly, creamy Eggnog Kahlúa Cocktail, magic happens. The heavier density Kahlúa flows through the layers of eggnog, whipped cream and nutmeg, pulling all of those flavors into your mouth for an amazing drink. 

Or… You can use the cinnamon stick to stir the drink (after admiring the pretty layers) and enjoy the cocktail that way. Either way, it's heavenly! The flavor of coffee in this cocktail comes from Kahlúa, of course, a rum-based coffee liqueur that's rich, sweet, and smooth.



To download a free PDF of 
this recipe that you can print, 
save, or share, click here.





Prefer a Virgin Drink? 

We Got You!




🍎 Cleo Coyle's 
Virgin Candy Appletini

Ingredients:

2 parts apple juice (no sugar added) or chilled sparkling cider

1 part pomegranate juice 

(optional to spike) vodka or gin or white rum, to taste

(optional to spike) cinnamon schnapps (such as Goldschlager), to taste

Maraschino cherries

Cinnamon sugar (*see method below)

Ice cubes 


*How to Make Cinnamon Sugar: Mix 1/4 cup of white granulated sugar with 1 tablespoon ground cinnamon. This is a basic ratio, but you can vary it, adding more or less cinnamon to your own taste.

Directions: 

For a Virgin Candy Appletini: Spread a generous amount of your cinnamon sugar onto a flat plate. Moisten the rim of your martini glass and place it rim-side down into the plate of cinnamon sugar. Gently turn the glass until the rim is coated with the mixture.



Fill about half the glass with the chilled sparkling apple cider. Add the chilled pomegranate juice. Stir gently to mix the liquids. Garnish with an apple slice or maraschino cherry on a wooden skewer and enjoy!

For a Spiked Cocktail: Prepare any glass as described above by crusting the rim with cinnamon sugar. Into a cocktail shaker, Mason jar, or pitcher, pour the apple juice, pomegranate juice, and the optional alcohol. Add ice cubes, stir well, and pour into your glass (or glasses), straining back the ice.  

Making punch for a party: Follow the ingredient ratios above and spike it as much or as little as you like. Do not add ice to the punch bowl or pitcher, which will only water down the flavor of the drink. Instead, fill ice trays with the 2:1 ratio mix of apple juice and pomegranate juice and add those frozen apple-pom cubes to your punch bowl or pitcher to keep the drink tasting great for a longer period of time.

🍏 You can slice an apple (through its equator) and slip the slice onto to the glass rim, as you would a lemon or lime slice. Or...

🍎 Try our idea of decorating the serving table using maraschino cherries on long skewers to mimic the look of candy apples. 





To download this recipe in a free
PDF document you can print, 
save, or share,
 click here.








BONUS RECIPES!

Let's warm up Santa after
his
 worldwide sleigh ride


Baileys Irish Coffee

Ingredients:

2 ounces Baileys Irish Cream*

6 ounces freshly-brewed hot joe

1 ounce Irish whiskey 

Whipped Cream 


Directions: Combine Baileys, coffee, whiskey, top with whipped cream and enjoy.

*We also love the Baileys
flavor: "Vanilla Cinnamon"



+ 3 More Beautiful Layered Drinks

Dessert Shooters  



Click here or on the image above or below
to learn great tricks for layering drinks
+ 3 delicious dessert shooter recipes. 













Happy New Year, Everyone!

New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



This is me -- Cleo (Alice) 
with my husband Marc.

Visit our online coffeehouse here.
And follow us at these links...





Coming Feb 1st!

Our New Coffeehouse Mystery...


On Sale Feb. 1st

Learn More or Pre-Order at:

Amazon

Bookshop.org

Barnes & Noble

+ Many More Pre-Order Links



Get a free Title Checklist of Cleo's
Coffeehouse Books in Order
Click here 
or on the image below.




If you'd like to subscribe to Cleo's Newsletter 
and join her "Coffee Club," simply click here.

👇


Cleo is now working on her 
next book and 
Newsletter!


Don't miss her book news, 
bonus recipes, and fun 

prize package giveaways!

TO SIGN UP...






6 comments:

  1. Very best wishes to you both (and Jack, of course) for the best of New Years!
    All of the above sound delicious!

    ReplyDelete
    Replies
    1. Thank you, Libby! Marc and I (and Jack!) send our very best wishes to you and your loved ones for 2022. Happy New Year! xoxo

      ~ Cleo

      Delete
  2. Thank you for the fabulous recipes! Excited for the new book :)

    ReplyDelete
    Replies
    1. Cheers for stopping by, Jenny! Marc and I hope you enjoy HONEY ROASTED and wish you all good things for the coming new year. xoxo

      ~ Cleo
      Sign up for Cleo’s free Newsletter

      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      HauntedBookshopMystery.com

      Delete
  3. Right now the Appletini sounds magnificent! I'm a crescent roll devotee so the berry pastries will be first on my list to make. Thank you for all the recipes. Happy New Year!

    ReplyDelete