the 3O clean s HOLIDAY COCKTAIL RECIPES

the 3O clean s HOLIDAY COCKTAIL RECIPES

HOLIDAY EGG NOG 2 eggs yolks only 2 tablespoons honey, preferably local 1/4 teaspoon clean vanilla 1/4 teaspoon cinnamon 1/8 teaspoon ground nutmeg, plus a dash 1 can coconut milk full fat 1/2 cup unsweetened almond milk (try phresh & clean homemade almond milk) 4 servings potato vodka (optional) Add the coconut and almond milk to a saucepan over medium-low heat and warm to a simmer. Reduce the heat to low. Add the egg yolks, honey, vanilla, cinnamon and nutmeg to a mixing bowl and beat them with a mixer for a couple minutes. Now it s time to temper the eggs. Turn your mixer on low and then slowly drizzle about a half-cup of the hot milk mixture into the yolks. Once the eggs have been tempered, slowly add them to the saucepan while whisking to avoid any clumps. Simmer for a few more minutes, turn the heat off and add the vodkaif you're making a cocktail. Serve and garnish with ground nutmeg.

SQUEAKY-CLEAN CHOCOLATINI 2 tablespoons coconut milk canned, full fat 1 tablespoon pure organic Grade B maple syrup, plus a little extra 1 tablespoon raw cacao powder, plus a little extra 2-3 oz potato vodka (hey now- it's a martini!) Add a splash of syrup onto a plate and a dash of cocao powder onto an adjacent plate. Dip the rim of a martini glass into the syrup and then into the cacao, coating the entire rim. Place the glass in the freezer. Add all of the ingredients, except for the ice, to a blender and blend on high for a minute. This ensures a nice creamy martini. Transfer the cocktail to a martini shaker, fill with ice and shake well. Strain into the chilled martini glass.

POMEGRANATE-JALAPEÑO SPRITZER 1 inch jalapeño sliced in half, remove seeds & core 1 serving potato vodka 1/4 cup pure pomegranate juice (Lakewood brand is an excellent choice) 1/2 lime sliced splash of soda water ice Add the jalapeño and vodka to a cocktail shaker and muddle the jalapeño. Fill the shaker with ice, add the pomegranate juice and a squeeze of lime. Shake well. Pour over ice in a tall glass, top with soda water and garnish with a slice of lime.

PUMPKIN PIE MARTINI 2 tablespoons pure organic pumpkin purée 2 tablespoons coconut milk canned, full-fat 1 tablespoon raw honey, preferably local 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1/8 teaspoon clean vanilla 2-3 oz potato vodka (hey now- it's a martini!) Chill the martini glass. Add all of the ingredients, except for the ice, to a blender and blend on high for a minute. This ensures a nice creamy martini. Transfer the cocktail to a martini shaker, fill with ice and shake well. Strain into the chilled martini glass, garnish with a dash of cinnamon and add a dollop of whipped cream- if you've made some.

WHIPPED CREAM 1 can coconut milk full-fat, refrigerate overnight 1/2 teaspoon clean vanilla 1 teaspoon honey Place a can of full-fat coconut milk in the refrigerator in advance so that the cream can separate from the milk. Chill your mixing bowl and whisk attachment in the freezer for about 10 minutes before starting. Open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes. Add the coconut cream, vanilla and raw honey to the chilled bowl and whip with a hand mixer for about 3-5 minutes. Place the bowl in the fridge until ready to serve. Store an airtight container in the fridge for up to a week. Just whisk for a few seconds before serving each time.