30 Easy Christmas Recipes + Free Christmas Menu Planner

Ingredients

• 8 oz block of cream cheese, softened
• 6 oz goat cheese
• 1 cup shredded gruyère or sharp cheddar
• 1/2 cup sliced, toasted almonds
• 2 tbsp chopped parsley
• 1 tbsp chopped fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup pomegranate seeds
• crackers of choice, I love Ritz here!

Directions

1. Add the cream cheese, goat cheese and gruyère to a large bowl and mix well with a rubber spatula.
2. Add the almonds, salt, pepper, parsley and thyme, then gently fold it all into a ball.
3. Pour the pomegranate seeds into an even layer on a large plate and gently roll the cheese ball in them to coat. Press leftover seeds into any open spots.
4. Pop it in the fridge for about 20 minutes to firm up, then serve with crackers.

Full post: Christmas Cheese Ball

Ingredients

• 1 sheet puff pastry, thawed
• 1/2-3/4 cup cranberry sauce or raspberry jalapeño jam
• 8-10 oz brie, sliced (rind on is fine)
• 1/2 cup shelled pistachios, roughly chopped
• 1 egg, for egg wash (optional)
• fresh rosemary, for garnish (optional)

Directions

1. Heat the oven to 400°F and line a baking sheet with parchment. Roll the puff pastry into a large circle on a lightly floured counter (set a mixing bowl on top and cut around it with a knife).
2. Press a smaller bowl into the center to mark a faint inner circle, then slice that inner circle into 8 to 10 wedges like pizza slices, keeping them attached at the edge.
3. Spread the cranberry sauce or jam in a ring between the two circles, sprinkle the pistachios over it, then layer the brie slices on top.
4. Lift each inner wedge and fold it outward over the filling, tucking a little to make the wreath shape.
5. Brush with egg wash if you want extra shine and bake 20 to 25 minutes, until golden and bubbly.
6. Let it cool 5 minutes, slide it onto a platter and tuck rosemary sprigs around the edge.

Good to know: Make ahead: assemble it up to 4 hours early, keep it in the fridge, then bake before serving. A little bowl of extra jam in the middle is great for dipping.

Full post: Cranberry Pistachio Brie Wreath

Ingredients

• 1 can crescent rolls
• 8 oz brie
• 1 can whole berry cranberry sauce
• rosemary
• avocado oil spray
• a little flour
• mini muffin pan and a rolling pin

Directions

1. Heat the oven to 350°F.
2. Lightly flour the counter and roll out the crescent dough, pinching the seams together with your fingertips. Lightly flour the rolling pin and roll it out until there are no seams, then cut it into 24 little squares (a pizza cutter works great).
3. Lightly grease the mini muffin tin with cooking spray and press a dough square into each cup.
4. Cut the brie into 24 even pieces and add one to each cup, then top with about 1 tsp cranberry sauce and a small sprig of rosemary. Sprinkle with a little salt if you want.
5. Bake 15 to 20 minutes until golden brown.

Full post: Cranberry Brie Bites

Ingredients

• 1 can crescent rolls
• 1 package little smokies
• everything but the bagel seasoning
• 1 egg
• 1 tsp dijon mustard

Sauce

• 2 tbsp ketchup
• 1 tbsp mustard
• 1 tbsp bbq sauce
• 1/2 tbsp honey

To serve

• 1 package rosemary

Directions

1. Heat the oven to 375°F.
2. Roll out each crescent triangle and slice it into even smaller triangles (a pizza cutter works great), then roll each little smokie in a piece of dough.
3. Line a cookie sheet with parchment and set the bowl you will use for the sauce in the center. Place the pigs in a blanket around the bowl so each one is touching, then add a second ring around the first to make the wreath.
4. Whisk the egg with the dijon, brush it over every pig in a blanket and sprinkle with everything but the bagel seasoning.
5. Take the sauce bowl out and bake 25 to 30 minutes until golden brown.
6. Mix the sauce in the sauce bowl. Cut around the parchment and slide the whole wreath onto a board, set the sauce bowl back in the middle and tuck rosemary around the wreath.

Full post: Pigs in a Blanket Wreath

Ingredients

• 8 oz block of feta (sheep's milk feta recommended)
• 1/3 cup plain Greek yogurt (full-fat for the best texture)
• 3 tbsp olive oil, plus extra for drizzling
• 1 garlic clove, minced (optional)
• 1/2 cup pomegranate seeds
• 1/3 cup chopped unsalted pistachios
• 1 tbsp honey (optional)
• pita, crackers or veggie sticks for serving

Directions

1. Blend the feta, Greek yogurt, olive oil and garlic in a food processor. Start small with the yogurt so it doesn't get too liquidy, and add a little more olive oil first when it needs loosening.
2. Blend until smooth and creamy, scraping down the sides.
3. Spread it onto a serving dish in swirls, drizzle with olive oil, then top with the pomegranate seeds, pistachios and a little honey.
4. Serve with crackers, pita or veggies.

Good to know: Make ahead: whip the feta up to a day early and add the toppings right before serving.

Full post: Whipped Feta with Pomegranate and Pistachios

Ingredients

• 1 block of cream cheese
• 1/4-1/2 cup pepper jelly or raspberry jalapeño jam
• a good cracker (Trader Joe's, Central Market, HEB and Whole Foods all carry fruit and nut crisps)

Directions

1. Place the block of cream cheese on a serving board.
2. Warm the pepper jelly in the microwave for about 30 seconds, just until it's a little loose, not watery.
3. Pour the jelly over the cream cheese and serve with crackers.

Full post: Sweet and Spicy Cream Cheese

Ingredients

• 1 package pre-toasted crostini (about 25 pieces)
• 1/2 container premade pimento cheese
• 3 slices bacon (or bacon bits)
• sliced green onions or chives, for garnish (optional)

Directions

1. Lay the bacon on a paper towel lined plate, cover with another paper towel and microwave 3 to 5 minutes until crispy. Let it cool and crumble it (or use bacon bits).
2. Spread a generous layer of pimento cheese on each crostini.
3. Bake on a sheet pan at 375°F for 2 minutes to warm the cheese.
4. Top with the bacon and green onions and serve.

Full post: Pimento Cheese and Bacon Crostini

Ingredients

• 1 lb ground breakfast sausage
• 1 1/2 cups almond flour
• 1/2 cup arrowroot powder
• 1 tsp baking powder
• 2 tsp cream of tartar
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz cheddar, shredded
• 1/4 cup milk

Directions

1. Heat the oven to 400°F and line two baking sheets with parchment.
2. Combine the almond flour, arrowroot, baking powder, cream of tartar, salt and pepper in a large bowl.
3. Add the sausage, cheese and milk and mix with your hands until combined.
4. Roll into 1-inch balls and space them at least 1 inch apart on the sheets.
5. Bake about 20 minutes until golden brown.

Good to know: Freezer: cool them, layer with parchment in a freezer bag and freeze up to 3 months. Reheat in the microwave about 30 seconds per ball.

Full post: Healthy Holiday Sausage Balls

Ingredients

Frittata

• 6 oz chorizo (or ground sausage of your choice)
• 12 eggs
• 2 tbsp flour (I like almond flour)
• 1/2 red bell pepper, diced (or 1/3 cup roasted red peppers)
• 4 oz shredded Monterey Jack
• 1 small can diced green chiles
• salt and pepper
• 1/4 tsp cayenne (optional)

Spicy potato hash

• 1 russet potato, diced into 1/2-inch cubes
• 2-3 mini sweet peppers, diced
• 1/3 white or yellow onion, diced
• 1 jalapeño, diced
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp each cayenne, onion powder, garlic powder, oregano and rosemary
• 1 tbsp avocado or olive oil
• 1 tbsp butter

Directions

Frittata

1. Brown the chorizo in a pan over medium heat, about 10 minutes, and pour it into the bottom of a 9×9 baking dish. Top with the green chiles.
2. Sprinkle the flour over the chorizo to help the frittata set, then add the red pepper and the cheese.
3. Whisk the eggs with salt, pepper and cayenne and pour them over everything.
4. Night before: cover with plastic wrap and refrigerate. Morning of: bake at 400°F for 30 minutes, until a toothpick in the center comes out clean (10-15 minutes for muffins).

Spicy potato hash

1. Heat the oil in a cast iron skillet over medium-high. Sauté the onion and mini peppers about 5 minutes until soft, then add the jalapeño and garlic for 1 to 2 minutes.
2. Add the potatoes and sauté about 15 minutes until golden. Add the butter and seasonings, cover 5 minutes to steam, then cook uncovered another 5 to 10 minutes until crispy.

Full post: Overnight Breakfast Frittata and Spicy Potato Hash

Ingredients

• 8 eggs, whisked with salt and pepper
• 4 oz shredded mozzarella
• 2 tbsp almond flour
• 1/4 cup diced roasted red peppers (jarred is fine)
• 1 lb ground Italian sausage, cooked (hot or mild)
• 1-2 tbsp sliced fresh basil (optional)

Directions

1. Heat the oven to 350°F and spray a baking dish with olive oil.
2. Layer in the almond flour, cooked sausage, roasted red peppers, mozzarella and basil.
3. Pour the whisked eggs over the top, season with salt and pepper and give it a quick stir.
4. Bake 35 to 45 minutes, until the center is set. For muffins, bake about 15 minutes.

Full post: Italian Sausage and Roasted Red Pepper Frittata

Ingredients

Pancakes

• 1 cup Simple Mills pancake and waffle mix
• 1/2 cup full-fat Greek yogurt
• 1/2 cup milk of choice
• 1 large egg
• 1 tbsp chia seeds
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Sautéed apples

• 1/2 cup diced apples
• 1 tbsp butter
• 1/2 tsp cinnamon
• 1/2 tbsp maple syrup

Topping

• 1/4 cup full-fat Greek yogurt
• 1 tsp maple syrup
• extra maple syrup for drizzling

Directions

1. Whisk the pancake mix, yogurt, milk, egg, chia seeds, cinnamon and nutmeg until just combined.
2. Cook 1/4 cup of batter per pancake on a greased skillet over medium-low, 2 to 3 minutes until bubbles form, then flip for 1 to 2 minutes.
3. Melt the butter in a small skillet over medium heat and sauté the apples with the cinnamon and maple syrup 5 to 7 minutes until soft.
4. Stack the pancakes, top with the apples and the maple yogurt and drizzle with syrup.

Full post: High Protein Apple Pie Pancakes

Ingredients

• 1/2 apple, diced
• 2 tbsp butter
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 3 tbsp brown sugar
• 1 can cinnamon rolls (Annie's or Immaculate Baking are good options)
• 1/2 cup heavy cream or half and half (coconut cream works too)

Directions

1. Heat the oven to 350°F.
2. Melt the butter in a skillet over medium heat, add the apples and stir in the cinnamon, salt, nutmeg and brown sugar. Cook down about 7 minutes.
3. Set the cinnamon rolls in a baking dish, pour the cream around them and top with the apple mixture.
4. Bake 18 to 20 minutes until golden, then drizzle with the icing packet.

Full post: Caramel Apple Cinnamon Rolls

Ingredients

• 1 cup almond flour
• 1/4 cup flax meal
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup Greek yogurt
• 1/4 cup chia seeds
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup unsweetened applesauce (or mashed banana)
• 1/2 cup fresh cranberries (or unsweetened dried)
• zest of 1 orange
• 2 tbsp fresh orange juice

Orange honey butter (optional)

• 4 tbsp butter
• 1 tsp honey
• a pinch of orange zest

Directions

1. Heat the oven to 350°F and grease or line a loaf pan.
2. Combine the almond flour, flax meal, baking powder, baking soda and cinnamon in a large bowl.
3. In another bowl whisk the eggs, yogurt, maple syrup, applesauce, orange zest and orange juice.
4. Stir the wet into the dry without overmixing, then fold in the cranberries and chia seeds.
5. Bake 50 to 60 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then on a rack.
6. For the butter, soften it in the microwave about 20 seconds, mix in the honey and zest and chill until firm.

Full post: Healthy Cranberry Orange Loaf

Ingredients

• 12 oz New York strip steak, 1 to 1 1/2 inches thick
• kosher salt and fresh cracked pepper
• 1/2 tbsp whole black peppercorns
• 1 tbsp olive or avocado oil
• 2 garlic cloves (1 smashed, 1 thinly sliced)
• 2 thyme sprigs
• 2 tbsp unsalted butter
• 1/2 shallot, finely chopped
• 2 tbsp cognac, sherry or brandy
• 1/4 cup heavy cream
• flaky sea salt

Directions

1. 15 to 30 minutes before cooking, pat the steak dry and season all over with kosher salt and a lot of black pepper. Let it rest at room temperature.
2. Put the peppercorns in a baggie and smash them with the back of a pan until coarse.
3. Get a cast iron skillet very hot with the oil and cook the steak about 3 minutes per side without moving it.
4. Turn the heat to medium-low, add the smashed garlic, thyme and 1 tbsp butter, and keep spooning the butter over the steak until it reaches 120°F. Rest it at least 10 minutes.
5. In the same pan, cook the shallot, sliced garlic, crushed peppercorns and the rest of the butter about 5 minutes until the shallot is soft.
6. Turn off the heat, add the cognac and cook about 2 minutes, then add the cream and cook over medium until it coats a spoon. Salt to taste.
7. Slice against the grain and pour the sauce and juices over the top.

Ingredients

• 2 lbs short ribs
• salt and pepper
• 1 onion, diced
• 2 large carrots, diced
• 1 celery stalk, diced
• 1 tbsp tomato paste
• 2 tbsp almond flour (or flour of choice)
• 1/2 bottle red wine
• 2 cups unsalted beef stock
• 3-4 garlic cloves, chopped
• parsley, thyme, oregano and rosemary (a lot of each)
• mashed potatoes, for serving

Directions

1. Season the short ribs with salt and pepper and sear in a large cast iron pan or Dutch oven over medium-high, about 8 minutes per side. Set them aside.
2. Sauté the onion, carrots and celery about 5 minutes until translucent, then stir in the tomato paste and almond flour.
3. Add the wine, stir, and put the short ribs back in. Bring to a boil, cover, turn the heat to low and simmer 25 minutes until the wine reduces by half.
4. Add the stock, garlic and herbs and season with a little more pepper (only add salt if your stock is unsalted).
5. Bring to a boil, cover and braise in a 350°F oven for 2 to 2 1/2 hours.
6. Serve over mashed potatoes with the jus from the pan.

Ingredients

• 4 sweet onions, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup dry red or white wine
• 4 cups beef stock (bone broth is great here)
• 2-3 sprigs fresh thyme
• 1 bay leaf
• 1 tsp balsamic vinegar
• salt and pepper
• 8 baguette slices, 3/4 inch thick
• 3/4 cup shredded gruyère
• 1/4 cup grated parmesan

Directions

1. Turn the oven to broil and toast the baguette slices 1 to 2 minutes until golden.
2. Melt the butter in a large pot over medium heat and cook the onions 30 to 40 minutes, stirring often, until deep golden brown.
3. Add the garlic and wine and scrape the bottom of the pan.
4. Stir in the stock, thyme and bay leaf, bring to a boil, then cover and simmer 15 to 20 minutes. Pull out the thyme and bay leaf.
5. Stir in the balsamic and season with salt and pepper.
6. Ladle into oven safe bowls (or leave it in the pot), top with the baguette and cheese and broil 3 to 4 minutes until bubbly.

Full post: French Onion Soup

Ingredients

• 1 bunch carrots, green tops trimmed
• 2 tbsp hot honey, plus more for drizzling (or honey with a dash of cayenne)
• 1 tbsp date syrup
• 1 tsp salt
• 1 tsp fresh cracked pepper
• 1/4 tsp dried thyme
• 1/2 tsp cumin
• 1/4 tsp dried ginger
• 1/2 tsp dried dill
• 1 tsp olive oil
• 2 tbsp pomegranate seeds
• 2 tbsp shelled pistachios, roughly chopped
• 4 oz sheep's milk feta
• 3 oz plain Greek yogurt
• fresh dill, chopped, for garnish
• 1 lemon, zested

Directions

1. Heat the oven to 400°F.
2. Toss the carrots with the olive oil, 1 tbsp honey, date syrup, salt, pepper, thyme, cumin, ginger and dried dill.
3. Roast 40 to 45 minutes until tender and a little charred. To save time, microwave the carrots 5 minutes first, roast at 450°F for 20 to 25 minutes, then broil 2 to 3 minutes.
4. Blend the feta, yogurt, 1 tbsp honey, lemon zest and a dash of salt and pepper until creamy.
5. Spread the whipped feta on a platter, top with the carrots, pomegranate, pistachios, a drizzle of hot honey and fresh dill.

Ingredients

• 2 heads broccoli, cut into bite-size pieces
• 1 carrot, shredded
• 1/3 red onion, thinly sliced
• 5 slices cooked bacon, crumbled
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/3 cup mayonnaise
• 3 tbsp apple cider vinegar
• salt and black pepper

Directions

1. Boil the broccoli in salted water 1 to 2 minutes, just until fork tender, then drain and rinse with cold water.
2. Combine the broccoli, carrot, red onion, bacon, cranberries and almonds in a large bowl.
3. Whisk the mayo and apple cider vinegar with salt and pepper.
4. Toss the salad with the dressing and chill 30 minutes before serving.

Full post: Festive Broccoli Salad

Ingredients

• 4 large carrots, peeled and shredded
• 1/4 cup dried cranberries
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tbsp fresh parsley, chopped

Dressing

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup
• 1/2 tsp dijon mustard
• salt and pepper

Directions

1. Combine the carrots, cranberries, pistachios, parsley and goat cheese in a large bowl.
2. Whisk the olive oil, lemon juice, honey, dijon, salt and pepper.
3. Toss with the dressing and let it sit 10 to 15 minutes before serving.

Full post: Holiday Carrot Salad with Cranberries and Pistachios

Ingredients

• 1/2 lb red potatoes, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp each salt and pepper
• 2 eggs
• 2 tbsp half and half
• 1 cup shredded gruyère (or Swiss)
• 2 tbsp fresh basil, chopped
• 2 garlic cloves, minced
• 1 1/2 cups baby kale, sliced
• 1/4 sweet onion, thinly sliced

Directions

1. Heat the oven to 450°F. Toss the potatoes with olive oil, salt and pepper and roast 20 to 25 minutes, stirring halfway. Turn the oven down to 375°F.
2. Whisk the eggs, half and half, salt and pepper in a large bowl, then stir in the cheese, basil and garlic. Add the kale, onion and potatoes and mix well.
3. Pour into a baking dish, cover with foil and bake 30 to 35 minutes. Uncover and bake 5 more minutes.

Ingredients

• 1 head garlic
• olive oil and salt
• 1 big box stock or broth (chicken or veggie)
• garlic powder, onion powder, sage and tarragon
• 5 lbs red potatoes, skin on, cut into small cubes
• 1 1/2 cups milk
• 1/2 cup half and half (optional)
• 8 tbsp butter
• pepper and salt to taste
• fresh chives, chopped

Directions

1. Heat the oven to 400°F. Cut the top off the garlic, drizzle with olive oil and salt, wrap in foil and roast while you make the potatoes.
2. Fill a large pot about 1/3 of the way with the stock plus water, garlic powder, onion powder, sage and tarragon and bring it to a boil. Don't overfill, it rises once the potatoes go in.
3. Lower the potatoes in with a slotted spoon, cover for a few minutes to get it boiling again, and cook about 20 minutes until fork tender.
4. Set a measuring cup under the strainer to catch some cooking liquid, drain, and put the potatoes back in the pot.
5. Add the milk, half and half, 1 cup of the cooking liquid, the butter, pepper, garlic and onion powder and sage, and mash or mix. Taste and add salt or more liquid.
6. Squeeze the roasted garlic in, mix again and fold in the chives.

Ingredients

• 12 oz bag white chocolate chips
• 1 1/2 tsp avocado oil or melted coconut oil
• 1/2 cup dried cranberries (no sugar added)
• 1 1/4 cups shelled pistachios

Directions

1. Microwave the white chocolate in a bowl in 30 second increments, stirring each time, until fully melted (about 1 1/2 to 2 minutes).
2. Stir in the oil, then the cranberries and pistachios.
3. Spread it on parchment about 1/2 inch thick (or a little thinner).
4. Let it harden at room temperature about 30 minutes, or a few minutes in the freezer if you're short on time.
5. Break it into pieces, pop it in jars or treat bags and throw a bow on it.

Full post: White Chocolate Holiday Bark

Ingredients

• 16 oz bag chocolate chips
• 1 green apple, diced and patted dry
• a handful of pretzels
• 13 oz caramel sauce (store-bought or homemade)

Directions

1. Melt about 1 1/2 cups of the chocolate chips in the microwave in 20 second increments, stirring each time. Save about 1/4 cup for the drizzle.
2. Spread the melted chocolate in a thin layer on a parchment-lined baking sheet and press the pretzels into it.
3. Pat the diced apple dry, mix it with the caramel sauce and spread it over the chocolate and pretzels.
4. Chill about 30 minutes, drizzle the rest of the melted chocolate over the top and chill another hour until hard.
5. Cut into squares or break into pieces.

Full post: Caramel Apple Chocolate Bark

Ingredients

• 1 egg
• 1/3 cup miso paste
• 1 stick room temp unsalted butter
• 3 tbsp sugar (I like coconut sugar)
• 1 cup brown sugar
• 1 tsp vanilla extract
• 2 cups flour (almond flour works too)
• 1 tsp baking soda
• 1 1/2 cups chocolate chips

Directions

1. Beat both sugars and the butter with a hand or stand mixer until creamy. Add the miso, vanilla and egg and blend again.
2. Add the flour and baking soda and blend, then fold in the chocolate chips. Cover and refrigerate 30 minutes to 1 hour.
3. Heat the oven to 375°F and line baking sheets with parchment.
4. Scoop the dough onto the sheets and press each one flat with a fork. Bake 13 to 15 minutes (I like mine crispy, so 15 to 16). Cool on a wire rack.

Full post: Miso Chocolate Chip Cookies

Ingredients

• 1 cup milk
• 1 tbsp butter, plus more for the pan
• 1 tsp vanilla extract
• 1/4 cup sugar
• pinch of salt
• 2-3 cups challah or brioche, cut into 2-inch cubes
• 1 egg, beaten

Directions

1. Heat the oven to 350°F. Warm the milk, vanilla, sugar and salt in a small saucepan over low heat.
2. Butter a baking dish and add the bread.
3. Take the milk off the heat, whisk in the egg and pour it over the bread.
4. Bake 30 to 45 minutes, until the middle is set but still a little wobbly.

Ingredients

• 1 box yellow cake mix
• 3-4 cups canned peaches, drained (save a little syrup)
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tsp cinnamon (optional)

Directions

1. Heat the oven to 350°F and grease a 9×13 baking dish.
2. Spread the peaches across the bottom and drizzle a few tablespoons of syrup over them if you like it juicy.
3. Sprinkle the dry cake mix evenly over the peaches, drizzle the melted butter over the top and sprinkle with cinnamon.
4. Bake 35 to 40 minutes until golden and bubbly. Serve warm with vanilla ice cream.

Full post: Easy Peach Cobbler Bars

Ingredients

• chocolate syrup and crushed peppermint, for the rim
• 1 oz espresso
• 1 oz peppermint schnapps
• 1 oz vodka
• 1 oz creamer
• 2 oz Kahlúa
• coffee beans, to top

Directions

1. Dip the rim of the glass in chocolate syrup, then in crushed peppermint.
2. Shake the espresso, schnapps, vodka, creamer and Kahlúa over ice.
3. Strain into the glass and top with coffee beans.

Ingredients

• 1/3 bottle sparkling pomegranate soda
• 1/3 bottle sparkling blood orange soda
• 1 small 8 oz bottle Topo Chico or sparkling water
• cranberries, orange slices and rosemary

For the cocktail version

• 3 oz elderflower liqueur (for the whole batch)
• rosé and vodka, to top

Directions

1. Add the pomegranate soda, blood orange soda and sparkling water to a pitcher with cranberries, orange slices and rosemary.
2. For a mocktail, pour it over ice.
3. For the alcoholic version, add the elderflower liqueur to the batch, then top each glass with rosé for a spritzer, or rosé plus 1 oz vodka for more of a cocktail.

Ingredients

• 1 bottle merlot or zinfandel
• 3 heaping tbsp mulling spices
• 2 large oranges, sliced
• 1/4 cup brandy
• 1/2-1 cup whiskey
• 1 cup fresh orange juice
• cinnamon sticks

Directions

1. Add the wine, mulling spices, 1 sliced orange and cinnamon sticks to a large pot over low heat. Cover and cook about 20 minutes.
2. Take the lid off, add the brandy and whiskey and turn the heat to the lowest simmer to keep it warm.
3. Serve with a slotted ladle to catch the spices and garnish with an orange slice and a cinnamon stick.

Ingredients

• 2 tsp to 1 tbsp matcha powder
• 1/4 tsp ground ginger
• 1/4 tsp cinnamon
• a pinch of nutmeg
• a pinch of cloves
• 1/2 tbsp maple syrup
• 1 cup warm milk
• 1/2 tsp vanilla extract
• whipped cream and cinnamon, to top (optional)

Directions

1. Whisk the matcha and spices with 2 to 3 tbsp warm water until smooth, or use a frother.
2. Warm the milk and froth it with the maple syrup and vanilla.
3. Pour the milk over the matcha and top with whipped cream and cinnamon.

Full post: Gingerbread Matcha Latte