Whether you’ve been naughty or nice this past year, we’d like to help you find fun, laughter and delicious treats for the holiday season. We’re sharing two amazing recipes that are sure to get you in the spirit. If you’re all about festive cocktails, you can’t go wrong with our Frozen Cinnamon Rumchata Cocktail, courtesy of bsuper.com. And if you’re looking for the perfect homemade gift – or maybe even your new favorite snack with your morning latte – these Iced Gingerbread Biscotti found in Cooking Light are going knock your snowman-themed socks off! We hope you enjoy joining us in the festive mood that has been swirling around our office like the smell of a freshly cut holiday tree. We wish you good health, tranquility and joy this holiday season!
Frozen Cinnamon Rumchata (makes 4 servings)
- 1 1/2 cups Rumchata
- 1/2 cup part Kahlua
- Coconut oil
- Holiday sprinkles
- Coat the rim of the glass with coconut oil
- Dip the rims of the glass upside down into the holiday sprinkles.
- Pour 1/2 cup Kahlua and 1 1/2 cups of RumChata into the blender.
- Blend with ice until desired consistency.
- Pour in glasses and sprinkle cinnamon on top.
Iced Gingerbread Biscotti
- 1 cup granulated sugar
- 2 Tbsp molasses
- 2 tsp vanilla extract
- 3 large eggs, divided
- 1 ¼ cups whole wheat pastry flour
- 1 cup plus 3 Tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- ½ tsp ground cloves
- ½ tsp baking powder
- 2/3 cup powdered sugar
- 1 Tbsp whole milk
- ¼ tsp vanilla extract
- Preheat oven to 325 degrees
- To prepare biscotti, place granulated sugar, molasses, 2 tsp vanilla and 2 eggs in the bowl of a stand mixer; beat at high speed until ribbons fall from beaters (about 6 minutes).
- Lightly spoon flours into dry measuring cups and spoons; level with a knife. Combine flours and next 5 ingredients (through baking powder) in a bowl; stir with a whisk. Add flour mixture to egg mixture; beat at low speed just until combined. Divide dough in half; place halves on a baking sheet lined with parchment paper. With lightly floured hands, shape each half into 8x4 inch loaf. Lightly beat remaining egg in a bowl; brush tops & sides of loaves with egg. Bake at 325 degrees for 35 minutes or until golden brown. Remove loaves from baking sheet, and cool 10 minutes on a wire rack.
- Reduce oven temperature to 275 degrees.
- Cut each loaf diagonally into 11 (½-inch) slices; place slices, cut sides down, on baking sheet. Bake at 275 degrees for 20 minutes, turning slices over after 10 minutes. Remove from pan, and cool completely on wire rack.
- To prepare icing, combine powdered sugar, milk and ¼ tsp vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets. Store biscotti in an airtight container.