Recipe courtesy of Mary Lou Heiss

Mistletoe and Holly Cocktail

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  • Yield: 4 servings
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Ingredients

Directions

  1. Spear three cranberries each onto four bamboo skewers or heatproof swizzle sticks. Pour cranberry juice into a small saucepan over medium heat and bring to a simmer. Lower heat, add creme de cacao and peppermint schnapps and stir to blend and release some of the alcohol. Continue to cook over low heat for exactly 1 minute. 
  2. Pour the hot beverage into footed glass mugs and place a small dollop of whipped cream in each. Garnish with cranberry skewers and use a fine-mesh sieve to gently tap a light dusting of matcha over the whipped cream. Serve hot. 

Cook’s Note

"Replace the fresh cranberry garnish with an old- fashioned candy cane if you wish," says Mary Lou Heiss, who also co-owns a gourmet store in Northampton, Mass. with her husband. "Either way, a dusting of matte green matcha adds an elegant finishing touch." It's also important to use 100-proof peppermint schnapps, she says. "The 40-proof version does not provide the desired balance of flavors."

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