homemade tortilla chips and quick salsa

gingerbread martini

Gingerbread Martini Recipe

Gingerbread Simple Syrup as follows:
1  cup sugar
1  cup water
2  tablespoons mild-flavor molasses
1-inch piece fresh ginger root, peeled, sliced
2  cinnamon sticks
1  teaspoon whole cloves


Orange wedge
Brown sugar

1  oz Gingerbread Simple Syrup (2 tablespoons)
1  oz vanilla vodka (2 tablespoons)
1  oz half-and-half (2 tablespoons)
1/2  oz coffee liqueur (1 tablespoon)



Optional garnish: a small dabble of whipped cream with a gingerbread cookie on top.

1. Make the Gingerbread Simple Syrup: mix sugar, water, molasses, ginger root, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup to discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
2. Martini:  Moisten the rim of a chilled martini glass with orange wedge. Sprinkle brown sugar onto a small plate, and dip moistened rim into the sugar to coat lightly. Fill a  cocktail shaker with ice. Add 1 ounce gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.
3. Garnish if desired and serve.

Spiked Hot Chocolate

• 2 cups milk
• 2 ounces bitter-sweet chocolate
• 1/4 cup sugar
• 2 ounces kahlua or coffee-flavored liquor
• marshmallows or whip cream

Directions

1. Finely chop the chocolate and add to the milk. Stir in the sugar and cook for 15 minutes, or until the sugar is completely dissolved and the chocolate is melted. Do not boil.
2. Divided the kahlua equally between two large mugs. Pour the chocolate mixture into the mugs and stir to combine. Top with marshmallows or whip cream. 

Spiced Pumpkin White Hot Chocolate

3 cups whole milk
1 cup canned pumpkin puree
2 cinnamon sticks, broken
12 whole cloves, crushed slightly
12 whole allspice berries, crushed slightly
2 tablespoons chopped candied ginger
2 tablespoons orange peel zest
1 vanilla bean, split lengthwise

4-6 ounces, high quality white chocolate, chopped
pinch sea salt 

optional garnish:  whip cream topped with shaved chocolate and sprinkled with cinnamon

1. In a saucepan, over medium-low heat, bring the milk to a simmer.
   
2. Lower the heat to keep the milk below the boiling point and add the pumpkin, cinnamon, cloves, allspice, candied ginger and vanilla bean.
   
3. Remove from the heat and let stand for 15 minutes.
   
4. When ready to serve, pour the milk mixture through a triple mesh strainer into a clean saucepan. Heat through -do not boil.
   
5. Add the white chocolate and stir until the chocolate is melted. Then add the sea salt.
   
6. Remove from the heat.
   
7. Serve immediately.
   
8. To store, let cool, cover, and refrigerate. Reheat to serve.
   

optional: Garnish before serving if desired.