Yuletide Treats: Reindeer Punch and Chocolate “Top-hats”

Merry Christmas, y’all!

If you are like us (and probably everybody else), you are eating your weight in sugar cookies – hopefully accompanied by some champagne or prosecco.

Since it’s not quite a winter wonderland on the East Coast this season (thanks El Nino!), we decided to spice things up and do something a bit different this year in terms of Christmas cocktails and sugary sweets. Enter Reindeer Punch and chocolate “top-hats”!

These light yuletide treats will satisfy your sweet tooth and give you the perfect holiday ‘buzz”!

Check out the recipes below and let us know what you think! (“Top-Hat” tip goes to Monica Dutia over at Cake & Lilies blog!)

Reindeer Punch

Makes 4-6 cocktails in “ornament glasses”

1 bottle of prosecco or champagne (we got Extra Dry, but recommend something sweeter!)
1 container of frozen raspberry sorbet
1 bag of whole cranberries or raspberries (non-frozen)
1 box of mint leaves or rosemary leaves (we used rosemary but mint would be yummy, too!)
4-6 clear, plastic ornament balls (you can grab these from Wal-Mart in the craft or holiday section!)
1 pack of decorative/festive paper straws (you can also get these at your local Wal-Mart in the birthday/craft/holiday section)
pair of scissors

1. Pop open that chilled champagne!

2. Remove the aluminum top on the ornament.

3. Take out the “tongs” that go through the middle of the top. Take some sharp scissors and cut out a hole big enough to stick the straw through.

3. Fill the ornament glass up a little less than half with champagne. (don’t put the aluminum top back on yet!)

4. Grab a 1 teaspoon measurement tool and put 4 tsp of raspberry sorbet in there (more if you like it really sweet). Give the ball a couple good swirls to help mix everything together/melt the sorbet.

5. Once everything looks combined and there are no clumps, throw in 3-4 cranberries or raspberries (or b oth), but we found the cranberries floated a bit better.

6. Top it off with a greenie garnish (a mint or rosemary leaf)

7. Carefully place the aluminum top back on with the straw already through the hole.

POP, FIZZ, CLINK, ENJOY!
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Chocolate Top-Hats

1 package of standard size marshmallows (about 25-30 mallows)
2 Sweet German Chocolate melting/baking bars
1 peppermint bark baking bar
1 container of assorted Christmas sprinkles
1/2 cup of graham cracker crumbs or cookie crumbs

1. Open up the chocolate bar and break the squares into small squares (makes it easier for melting)

2. Place the squares in a microwave-safe dish (preferably glass or ceramic), and microwave in 45 second
intervals until melted, stirring regularly to get rid of any lumps, and to prevent burning on the bottom.

3. Once melted, dip half of each marshmallow in the chocolate, slowly turning the marshmallow clockwise so any excess chocolate comes off easily.

4. As you dip each marshmallow, place on a large, flat, serving tray about 1 inch apart from one another.

5. Sprinkle with whatever candy topping you want while the chocolate is still soft and melted on the top (not after you refrigerate or nothing will stick!)

5. Refrigerate for 30 minutes to an hour or until chocolate is hardened and set. (We wrapped presents while we waited!)

Place on top of hot chocolate, coffee, or just munch on them by themselves!