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Holiday Cocktails

Holiday Cocktails can really rack up the calories. But here’s the interesting thing, it’s generally not the alcohol, but rather in all the mixers. Here are three cocktails – a margarita, a hot buttered rum, and spiked eggnog. We removed the bulk the mixer calories, and in each replaced it with tremendous flavor and better alcohol.

White Christmas Margarita Salted Brown Butter Bourbon Spiked Gingerbread Eggnog

White Christmas Margarita

Serving size 1 Drink 150 cal Protein: 0g Carbs: 2g Fat: 2g

Ingredients

  • 2oz Tequila
  • 1oz Coconut Milk , lite
  • 1oz Coconut Water
  • Fresh Lime Juice
  • Pomegranate Molasses
  • Sea Salt
  • Coconut Bits

Directions

  1. Place Tequila, Milk, Water, and Lime Juice in shake with ice. Shake well to blend.
  2. To Serve: Rub rim of glass with limes then press into a mixture of Salt and Sugar. Then drizzle glass with molasses and pour in margarita. Great served with Coconut Shrimp and Spicy Nut appetizers.

Salted Brown Butter Bourbon

Serving size 8 121 cal Protein: 0g Carbs: 0g Fat: 8g

Ingredients

  • 6 Tbsp Butter , unsalted
  • 1 C Bourbon 
  • Walnut Bitters
  • Pinch Sea Salt
  • Toffee Bits

Directions

  1. In saucepan over medium heat, melt butter and cook until golden brown. Remove from heat. Add bourbon and double the volume, or more.
  2. To remove impurities, strain through a fine mesh sieve lined with cheese cloth.
  3. Place in refrigerator for 60 minutes. Butter will cool and harden, making it easy to scoop off the fat.
  4. To Serve: Rub rim of glass with bourbon and dip in toffee bits. Pour Buttered Bourbon into each glass. Add a dash of Walnut Bitters and pinch of sea salt. Great served with a Cheese platter for appetizers. And for dessert, serve it with Dried Apricots and Candied Walnuts.
  5. Note: Save the Butter Fat, it is infused beautifully with the Bourbon which would make a lovely Buttercream Frosting. Yum!

Spiked Gingerbread Eggnog

Serving size 4 120 cal Protein: 0g Carbs: 12g Fat: 1g

Ingredients

  • 1 C Almond Milk Eggnog
  • 1 Tbsp Molasses
  • 1 Tsp Pumpkin Pie Spice
  • Sea Salt
  • 4 oz Brandy or Cognac
  • Gold Sugar

Directions

  1. In a saucepan over medium heat, add Eggnog, molasses, and spices. Cook until warmed through and flavors well infused – less than 10 minutes.
  2. To Serve: Rub rim of an espresso cup with brandy and dip in gold sugar. Add 1 oz of Brandy in a cup and pour warm Gingerbread Eggnog over the top. Best served with Gingerbread cookies for dessert.
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