Warm Christmas Cocktail with coconut milk & bourbon

Today we’re bringing home our Christmas tree. Boxes of decorations will be brought up from the dusty basement. We’ll have a warm fire with some Christmas music playing, and – of course – some sort of cold-weather stew will simmer on the stove…along with a pot of this warm Christmas cocktail. I just love this season!!

I’ve made this Christmas cocktail five times over the past few weeks. The first time I made it when my folks were still visiting; my mom loves coconut and this seemed like something she’d like while we sat around the fire. Everyone loved it so much that I just kept making it! After the fourth time, I realized I’d better grab a quick photo and get this bad boy posted so that you could start enjoying it, too.

I love that this is one of those Christmas cocktails that is delicious without any alcohol added so that everyone can indulge, from age 4 to 104! My daughter Katie especially loves it. I add just 1 0z. of bourbon to mine but Alan loves his with a full shot. But keep a pot warm on the stove and everyone can make it any way they like. Cheers! {clink}

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Warm Christmas Cocktail {with coconut milk & bourbon}

Yield: 2 -3 cocktails

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Ingredients

• 2 cups whole milk
• 1 can coconut milk
• 1/4 cup light brown sugar
• 3 teaspoons vanilla extract
• 3 - 6 oz. bourbon, or to taste
• freshly grated nutmeg, to garnish

Instructions

1. Heat all ingredients (except nutmeg) in large saucepan over medium-high heat until steaming. Whisk until frothy.
2. Heat mugs in microwave. Add bourbon (I start with 1 oz. per mug and let others add more if desired). Top with milk mixture and garnish with grated nutmeg.
3. Serve immediately.

recipe adapted from Toby Cecchini for Saveur.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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