Searc
CocktailsHoliday

Festive Christmas Cocktail

Posted on

Ginger, cinnamon, apple and cranberries– pretty sure this is the MOST festive cocktail! I love this one because you can make a large batch of it ahead of the party and serve a few hours later. It actually becomes even more delicious as the cinnamon sticks, apples and cranberries have had a chance to release all of those yummy flavors. Cheers– hope you enjoy this one x

2 oz vodka 

4 oz ginger beer

4 oz hard apple cider 

1/2 of a lime, juiced

1 apple

fresh cranberries (for garnish) 

cinnamon sticks 

  1. Add vodka, ginger beer, hard apple cider and lime to your mule mugs 
  2. Add a few cubes of ice to each mug
  3. Slice apple and garnish with apple, cranberries and cinnamon sticks 
signature
Festive Christmas Cocktail

previously

Healthy New Years Eve Cocktail
Festive Christmas Cocktail

up next

Celtic V. Himalayan Salt
You Might Also Like
Fresh Thanksgiving Salad with Fluffy Quinoa, Pomegranate and Toasted Hazelnuts
Fresh Thanksgiving Salad with Fluffy Quinoa, Pomegranate and Toasted Hazelnuts
Posted on
Fresh Cranberry Sauce with Orange, Cinnamon, Bourbon and Rosemary
Fresh Cranberry Sauce with Orange, Cinnamon, Bourbon and Rosemary
Posted on
Sweet Pumpkin Cinnamon Rolls from Scratch
Sweet Pumpkin Cinnamon Rolls from Scratch
Posted on
Healthy New Years Eve Cocktail
Healthy New Years Eve Cocktail
Posted on
Easy Eggnog Bread Pudding
Easy Eggnog Bread Pudding
Posted on
Mezcal and Blackberry Cocktail
Mezcal and Blackberry Cocktail
Posted on

What do you think?

Your email address will not be published. Required fields are marked *

1 Comment

Sign up to receive exclusive content updates and recipes!

Because I’m in the kitchen each and every day, I knew one of the most important ways for me to make my house more eco-friendly was to start right here. A few years ago, I made some easy and inexpensive swaps and truly believe that if each of us did this, we would be able to drastically decrease our waste and improve the health of our planet. You don’t have to fully renovate everything in your kitchen but here are a few easy options for going green in your home: ⁣ ⁣ Hippo Sak Plant-Based Tall Kitchen Garbage Bags: I switched out my regular trash bags for fully biodegradable made of plant based ingredients (80% sugar cane). I love this brand as it doesn’t leak, smell and can fit any and all of my waste! ⁣ ⁣ Glass water bottles and a water delivery system: I switched to a water delivery service (if you’re in the Los Angeles area, I recommend Live Spring Water) which utilizes indefinitely reusable jugs to deliver fresh water. Obviously single-use bottles are a no-go, so I like to keep glass water bottles on hand (from Amazon) for guests or for my use around the house. ⁣ ⁣ TriNova Natural Organic Dish Soap: As soon as you rinse the suds from regular dish soap down the drain, they enter waterways that can harm the environment and aquatic life. Because of that, I always use a natural dish soap. ⁣ ⁣ Abeego Original Beeswax Food Storage: Made from a cotton blend fabric and beeswax, these sheets help to keep food fresh. With proper care, these will last over a year and has zero plastic waste. I no longer keep plastic wrap in my kitchen and just keep reusing these! ⁣ ⁣ Stasher Bags: Endlessly reusable and eliminates the need for single-use plastics. I use these almost everyday and love how easy they are to fill, wash and reuse. ⁣ ⁣ I’ll link the exact products on my stories and I hope you’ll start to implement some of these easy swaps for a more eco-friendly kitchen!

435 9

Because I’m in the kitchen...

Although I don’t drink often, I love a fresh cocktail every now and then. This sparkling pear and ginger cocktail is perfect for Thursday’s holiday… it’s refreshing, light and full of delicious flavors. I love the way the pear syrup combines with the apple cider vinegar, thyme and ginger to create a complex tasting (but easy!) recipe. Top it with a pour of your favorite champagne or prosecco for a festive touch and enjoy. Cheers! ⁣ ⁣ Ingredients ⁣ For the pear syrup: ⁣ 3 ripe pears, cored and chopped ⁣ 1 cup water ⁣ 1/2 cup honey ⁣ 2 tbsp grated ginger ⁣ 1/2 cup apple cider vinegar⁣ 3 sprigs thyme ⁣ ⁣ For the cocktail: ⁣ 2 oz pear syrup (recipe listed above)⁣ 2 oz vodka ⁣ 1/2 lemon, juiced ⁣ Splash of honey ⁣ 2 inch piece of ginger, skin removed and cut into chunks ⁣ Bottle of pink champagne/ prosecco (or regular if desired) ⁣ ⁣ Instructions: ⁣ 1. In a sauce pan, combined chopped pears, water and honey. Bring to a soft boil. Lower the heat to medium and simmer for 25 minutes. Remove from heat. ⁣ 2. Grate in the ginger, add in minced thyme, cover the pan and allow it to sit for about 10 minutes. ⁣ 3. Add in apple cider vinegar, bring to a low boil and simmer for about 2 minutes. Remove from heat and strain. ⁣ 4. In a shaker, muddle the ginger, honey and lemon. Add ice, 2 oz of the strained and cooled pear syrup and alcohol. Shake well. ⁣ 5. Divide the cocktail between two glasses over ice. Top with pink champagne or prosecco and garnish with a pear slice.

628 22

Although I don’t drink often,...

While Thanksgiving might look a little different this year, I know after the big day of cooking, worrying about serving your guests’ breakfast might be the last of your priorities. Enter my gooey pumpkin cinnamon roll recipe… make it ahead, and pop in the oven the morning of. It’s a delicious dairy, gluten and refined sugar-free recipe that perfect for a serve-yourself type of breakfast! Enjoy! ⁣ ⁣ Ingredients ⁣ For the rolls: ⁣ 2 cups arrowroot powder⁣ 1 cup almond flour ⁣ 1/2 cup white rice flour ⁣ 6 tsp pumpkin pie spice⁣ 1 tsp Salt⁣ 6 tbsp water⁣ 3 tbsp agave⁣ 3 tbsp ghee⁣ 2 tbsp unsweetened almond milk⁣ 1/2 cup organic pumpkin puree ⁣ 1/4 cup unsweetened coconut cream ⁣ ⁣ For The Filling:⁣ 4 tbsp ghee ⁣ 6 tbsp coconut sugar⁣ 2 tsp pumpkin pie spice⁣ 1 tsp ceylon cinnamon ⁣ ⁣ For The Frosting:⁣ 1 5.4 oz can of organic unsweetened coconut cream⁣ 1/3 cup coconut milk powder, sifted through a sifter ⁣ 2 tbsp arrowroot flour ⁣ 1/2 tsp alcohol free vanilla extract ⁣ 1 cup sugar free powdered sugar (I like the brand Swerve)⁣ ⁣ Instructions ⁣ 1. Preheat the oven to 375F. ⁣ 2. In a large mixing bowl, add the dry ingredients. ⁣ 3. In a microwave safe measuring cup, heat the almond milk, agave, dairy free butter and water until it reaches 110 degrees F. Whisk in the mixture into the dry ingredients bowl, with the pumpkin puree and the yogurt. Stir until a dough forms. If your dough is too wet, add a little bit of additional almond flour. ⁣ 4. On a light floured surface, knead the dough for about 1 minutes until it comes together. (Don’t knead for too long or it will not be as fluffy!) ⁣ 5. Place the kneaded dough back in the original bowl to rest for 10 minutes. ⁣ 6. Once rest, roll it out on a floured surface to a rectangle— I think mine was around 14 x 10 inches. ⁣ 7. Using a spatula, spread the 4 tbsp of dairy free butter over it. In a small bowl, mix together the coconut sugar, pumpkin spice and cinnamon. Spread it all over the buttered dough but make sure to leave a strip without sugar at one of the edges— this will help when you go to seal it. ⁣ 8. Tightly roll up the prepared dough and cut into rolls using a very sharp knife. ⁣ 9. Place the rolls in a pie dish.

488 19

While Thanksgiving might look a...

Fresh cranberry sauce with orange, cinnamon, bourbon and rosemary: Even this year, I’m determined to cook a full, traditional Thanksgiving meal and definitely won’t skimp out on the cranberry sauce. One of the dishes I feel is often overlooked is cranberry sauce. While it’s easier to buy the canned stuff, it doesn’t even come CLOSE to my homemade recipe. If you try any of my recipes this Thanksgiving, be sure to send me a photo or a message! ⁣ ⁣ Ingredients ⁣ 12 oz fresh cranberries ⁣ 1/2 cup freshly squeezed orange juice⁣ 1/4 tsp fresh ginger⁣ 2 whole cinnamon stick ⁣ 1/2 tsp celtic salt ⁣ 4 tbsp coconut sugar (or maple syrup, depending on preference)⁣ 3 sprigs thyme, minced ⁣ 1 tbsp rosemary, minced ⁣ 1 oz bourbon ⁣ ⁣ Instructions ⁣ 1. Remove any mushy cranberries from your 12 oz and wash well. ⁣ 2. In a 3 qt part, add cranberries, orange juice, ginger, cinnamon and salt. Cover and cook on medium for 15 minutes, stirring occasionally. ⁣ 3. Reduce heat to medium and mash cranberries slightly with a masher (or a fork if you don’t have a masher). ⁣ 4. After mashing, cook and stir until any excess liquid cooks off. ⁣ 5. Taste and add preferred sweetener. I used about 4 tbsp of coconut sugar. Add the last three ingredients and mix well. Stirring, continue cooking the sauce until it becomes thick. ⁣ 6. I prefer my cranberry sauce chunky, but if you are blending it smooth, allow it to cool before blending.

397 26

Fresh cranberry sauce with orange,...

Because my pumpkin pie recipe last year was SUCH a hit, I also wanted to share another pie idea for Thanksgiving in case pumpkin pie isn’t your fave, or if you’d like to serve two pies this year! ⁣ ⁣ Introducing my refined sugar-free, dairy-free and gluten-free old fashioned PECAN PIE. Everyone has their “perfect” version of a pie-- some are more gooey, more “butter-y”, some like a flakier crust… and I’m confident that this pie combines all of those!⁣ ⁣ Just a little note-- it has to set overnight in the fridge. I wanted to point it out here so that you are able to get it baked in time for Thursday’s meal! ⁣ ⁣ Ingredients⁣ For the crust:⁣ 6 cups organic blanched almond flour ⁣ 4 tbsp coconut sugar⁣ 1/2 tsp salt ⁣ 6 tbsp organic coconut oil ⁣ 2 large egg ⁣ ⁣ For the filling: ⁣ 6 tbsp ghee ⁣ ⅔ cup coconut sugar ⁣ 1 ¼ cups organic unsweetened coconut cream⁣ 1 ½ cups pecans ⁣ 2 large eggs ⁣ ¾ tsp salt ⁣ 1 tsp alcohol free vanilla ⁣ 1 tsp organic maple syrup ⁣ ⁣ ⁣ Instructions ⁣ 1. Preheat your oven to 350 F. Mix ingredients for crust together by hand or with a hand mixer. Press the mixture on the sides of a pie pan (about 9” in diameter) and bake until slightly golden (about 15 minutes). ⁣ 2. In the meantime, in a large high sided frying pan, melt the ghee and whisk in the sugar. Cook until the mixture is golden brown, about 5 minutes. ⁣ 3. Once golden, whisk in the coconut cream and bring to a light simmer, stirring frequently. ⁣ 4. Cook the mixture for about 8 minutes or until it begins to thicken. Remove the mixture from heat and let cool for 30 minutes. ⁣ 5. While cooling, bake your pecans on a large baking sheet until golden brown and toasted (about 10 minutes). ⁣ 6. Once the coconut milk, ghee and sugar mixture has cooled, whisk in the extract, maple, eggs and salt until smooth. Fold in the toasted pecans. ⁣ 7. Pour the filling into the pie crust and bake for about 30 minutes or until the filling feels set. Let cool, cover and refrigerate overnight.

549 33

Because my pumpkin pie recipe...

Whether you’re serving it as a side for Thanksgiving or as the main dish in the days leading up, this pumpkin, quinoa and pomegranate salad is sure to be a gorgeous, vibrant addition to any menu. Bursting with flavor, it’s filling with fluffy quinoa, tender pumpkin and fresh pomegranate. When there are lots of rich, heavier dishes on the table, I find that a light and fresh salad with an acidic dressing really helps to balance everything out. I know you’ll love this one! ⁣ ⁣ Ingredients⁣ For the pumpkin: ⁣ 1/4 of a medium pumpkin of choice (I used a red kuri squash but you can also use a sugar pie pumpkin) ⁣ 1 tsp fennel seeds ⁣ 1/2 tsp ground cumin ⁣ 1 tbsp olive oil ⁣ 2 tsp organic maple syrup ⁣ ⁣ For the salad: ⁣ 2 large handfuls spinach ⁣ 1/2 cup quinoa⁣ 1 large handful fresh mint ⁣ 1 large handful fresh basil ⁣ 1/2 pomegranate, seeded ⁣ 1/4 cup roasted pepitas ⁣ 1/4 cup roasted hazelnuts, chopped ⁣ ⁣ For the dressing:⁣ 1 tbsp olive oil ⁣ 1/2 lemon, juiced ⁣ 1 tsp sumac ⁣ ⁣ Instructions ⁣ 1. Preheat the oven to 425 F. Cut your pumpkin into chunks and toss well with the spices, syrup and oil. Roast until fork tender (about 25 minutes). Once cooked, remove from oven, set aside to cool and then heat oven to 350F. ⁣ 2. Prepare the quinoa according to directions until cooked and fluffy. Set aside to cool once prepared. ⁣ 3. Once the oven reaches 350, toast hazelnuts and pepitas until golden brown (about 10-15 minutes). ⁣ 4. Chop the spinach, mint and basil and add to a large serving bowl. Add in additional salad ingredients, chop the roasted pumpkin and prepare the dressing. Top with chopped toasted nuts, pomegranate and drizzle with dressing.

544 21

Whether you’re serving it as...

I always want to make healthy cooking easiest for you— here’s my shortlist of the 6 spices and seasonings you need for your Thanksgiving recipes! Healthy recipes do NOT have to be bland, and I usually turn to herbs and spices to bump up these delicious flavors.⁣ ⁣ Cinnamon— DUH! Its distinct flavor is found in everything from pies to mashed sweet potatoes. I usually keep an extra on hand during holiday baking just in case I run low! While you can use any cinnamon, I love the Ceylon variety as it contains more antioxidants and is easier on the liver and digestive system. Additionally, it has more benefits on metabolizing glucose and reducing blood sugar than regular cinnamon. ⁣ ⁣ Nutmeg— I like to think of this as the younger sibling of cinnamon. Great for a warm, spicy, sweet flavor in pies and desserts.⁣ ⁣ Vanilla extract— I like the alcohol-free varieties to avoid any hidden sugars from the alcohol. Again, I usually keep an extra in the pantry. ⁣ ⁣ Poultry seasoning— an aromatic blend that usually contains thyme, sage, celery seed, onion, pepper, etc. It’s an easy way to spice up any savory dish. ⁣ ⁣ Rosemary & thyme— great with roasted turkey, veggies and in the stuffing ⁣ ⁣ Sage— dried or fresh, sage is a warm spice that pairs well with most other savory ingredients. ⁣ ⁣ These are what I tend to reach for during my holiday cooking. Hope you have a very happy Thanksgiving!

323 13

I always want to make...

Few meals are as comforting as your grandma’s classic green bean casserole. This dish is exactly that— warm, cozy and feels like the real deal BUT it’s free from dairy and gluten. ⁣ ⁣ I skip over the cream of mushroom soup and French fried onions for a fresher, more flavorful take. If you happen to be preparing this dish ahead of Thanksgiving, no problem! Follow the recipe and once you get to the baking step, place covered in the fridge for up to 24 hours. Once you’re ready to serve, uncover, prepare the onions and bake as directed. PS: don’t skimp on this topping— that’s my favorite part! ⁣ ⁣ Ingredients ⁣ For the casserole: ⁣ 1 lb green beans, trimmed and ends removed ⁣ 1 1/2 tbsp avocado oil ⁣ 2 cups mushrooms, sliced ⁣ 1 cup onion, diced ⁣ 1 cup & 1 tbsp unsweetened almond milk, divided ⁣ 1 cup & 1 tbsp full fat coconut milk, divided ⁣ 1 tsp celtic salt ⁣ 2 large garlic cloves, minced ⁣ 1/2 tsp fresh thyme, minced⁣ 1/2 tsp poultry seasoning⁣ 2 tbsp tahini ⁣ 1 tbsp dijon mustard ⁣ 1/4 tsp pepper ⁣ 2 tbsp tapioca starch ⁣ ⁣ For The Onions:⁣ 1/2 cup unsweetened almond milk ⁣ 1 onion, thinly sliced ⁣ 1/2 cup avocado oil for frying⁣ 2 tbsp tapioca starch ⁣ 2 tbsp coconut flour ⁣ Pinch of celtic salt and pepper ⁣ ⁣ Instructions ⁣ 1. Preheat the oven to 350F. ⁣ 2. Rinse and trim green beans. ⁣ 3. After thinly slicing your onions, soak them in a bowl with 1/2 cup of almond milk while you prepare the casserole. ⁣ 4. In a large (and deep) frying pan, heat the avocado oil over medium high heat. ⁣ 5. Add in the onions and sauté until translucent. ⁣ 6. Add in the mushrooms and sauté the mushrooms and onions for about 3-4 minutes or until golden brown. ⁣ 7. While the mushrooms and onions cook, bring a large pot of water to a boil. Once boiling, add in the green beans and cook until fork-tender (usually about 7 minutes). Drain the beans and dry on a clean towel. ⁣ 8. Once the mushrooms and onions are cooked add 1 cup of coconut milk and 1 cup of almond milk, along with the salt, pepper, poultry seasoning, garlic and thyme. ⁣ 9. Bring this mixture to a boil. In a small bowl, mix the 2 tbsp of tapioca starch and the remaining amounts of each milk until smooth and combined. ⁣

474 28

Few meals are as comforting...

Copyrights © Shayna's Kitchen 2015-2020.All Rights Reserved. Privacy Policy
Previous
Healthy New Years Eve Cocktail
Festive Christmas Cocktail