The creamy sherbet mixed with the fruity punch and fizzy soda only has three ingredients, takes just minutes to make, and creates a sweet treat that will be remembered all year round.
Looking for other punch recipes? Try:
- Sherbet Punch
- Spiced Cranberry Punch
- Fruit Punch
- Pineapple Citrus Punch
- Mistletoe Punch
- Triple Tiki Rum Punch
- Pomegranate Rum Punch
What is Grinch Punch?
This Christmas punch gets its “Grinch” name from the green color of the character in Dr. Seuss’ How the Grinch Stole Christmas, and while there are several variations on the flavor, it is usually a fruity green punch base often with sherbet added to the top. Sometimes alcohol is added but is usually non-alcoholic.
Ingredients for Grinch Punch
- Green Berry Rush Hawaiian Punch: This green version of the classic red Hawaiian punch is the perfect fruity base for the punch. Look for it in the juice aisle at the grocery store.
- Lemon-Lime Soda: Sprite or 7Up-type sodas are the best choices for this punch. You could use ginger ale in a pinch but the more neutral Sprite and 7Up flavors work best.
- Lime sherbet: Lime sherbet adds a creamy element to the punch and it’s extra delicious when you get a scoop of it in your glass.
- Red sanding sugar (optional): Add a red sugar rim for an extra festive look!
How to Make a Sugar Rim
To make a sugar rim, simply wet the rim of your glass (either with a wet clean finger or dip it in a bowl with a shallow amount of water) and press it into red sanding sugar that you’ve poured onto a plate. Easy and pretty!
How to make Grinch Punch
- Pour: Pour half your Hawaiian punch and half of your soda into your punch bowl and gently stir to combine.
- Scoop: Scoop your sherbet into your punch bowl on top of your punch.
- Serve: Ladle your punch into your cups and serve!
Tips for Making Grinch Punch:
- Leave your sherbet out on the counter for 5-10 minutes before scooping if you want it to be soft enough to scoop more easily.
- As the sherbet melts, the punch will get sweeter, so keep some extra punch ingredients on hand if you want to pour in a little more soda and juice later on to keep the balance just right.
- Look for seasonal flavors of Sprite and 7Up (like cranberry around the holidays) to add another flavor twist on the classic.
- Make sure your soda and juices are chilled before mixing so the punch will be nice and cold.
- You can also add fresh fruit like orange or lime slices for additional color to the top of your punch bowl.
- Try adding rum or vodka to make an adult Grinch punch!
Try serving your punch with these appetizers:
- 5 Easy Crostini Appetizers (Perfect For The Holidays!)
- Pigs in a Blanket
- Buffalo Chicken Dip – 5 Ingredients
- Roasted Grape + Honey Goat Cheese Crostini
- 30+ Easy Finger Foods for a Party
FAQ
Frequently Asked Questions
How far ahead can I make Grinch punch?
Technically, you can add your punch ingredients (soda and Hawaiian Punch) to a bowl a few hours before the party and keep in your fridge until it’s time to add the sherbet and serve, but you will lose some soda fizziness by mixing it ahead of time. Ideally, it’s best to make right before serving.
Can you save leftover Grinch punch?
You can save leftover punch in the fridge in a closed container, but the fizziness of the soda will fade and the sherbet will fully melt, so it’s best enjoyed fresh.
Do I have to serve Grinch punch in a punch bowl?
No! You can also serve this in a pitcher although it can be hard to get scoops of sherbet into cups when pouring from a spout. If using a pitcher, consider scooping some extra sherbet into the cup so each person gets a scoop.
Grinch Punch
Ingredients
- 1 gallon Green Berry Rush Hawaiian Punch (chilled)
- 1 2 liter Sprite or 7Up (chilled)
- ½ gallon lime sherbet
- red sanding sugar (optional)
Instructions
- Pour: Pour half your Hawaiian punch and half of your soda into your punch bowl and gently stir to combine.
- Scoop: Scoop your sherbet into your punch bowl on top of your punch.
- Serve: Ladle your punch into your cups and serve!
Optional Sugar Rim
- To make a sugar rim, add your red sugar to a plate and wet the rim of your glass with water. Stick the wet rim onto the sugar and the sugar will stick!
Notes
Tips for Making Grinch Punch:
- Leave your sherbet out on the counter for 5-10 minutes before scooping if you want it to be soft enough to scoop more easily.
- As the sherbet melts, the punch will get sweeter, so keep some extra punch ingredients on hand if you want to pour in a little more soda and juice later on to keep the balance just right.
- Look for seasonal flavors of Sprite and 7Up (like cranberry around the holidays) to add another flavor twist on the classic.
- Make sure your soda and juices are chilled before mixing so the punch will be nice and cold.
- You can also add fresh fruit like orange or lime slices for additional color to the top of your punch bowl.
- Try adding rum or vodka to make an adult Grinch punch!
Nutrition
This recipe delivers perfect dough for cutout shapes (similar to sugar cookies) with all the cinnamon and spice flavor you love from gingerbread.
Gingerbread cookies are my husband’s favorite cookie, and I make this recipe multiple times each holiday season. I hope you enjoy it as much as we do!
Related recipes: Snowball Cookies, Pinwheel Cookies, Peanut Butter Blossoms.
Gingerbread Cookie Ingredients:
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup dark molasses
- 5 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cloves
How to Make Gingerbread Cookies:
- Mix the flour, baking soda, salt and all spices. Set mixture aside.
- In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined—about 3 minutes. Scrape down sides if needed.
- Slowly add the molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
- Add the flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
- Divide the dough into 3-5 flattened balls and cover in plastic wrap.
- Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step, your cookies may lose some shape while baking.
- Preheat oven to 350 degrees.
- Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
- Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
- Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
- Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.
Tips for Making Gingerbread Cookies:
- If you prefer crispy gingerbread, simply roll the dough thinner (1/4 inch) and bake for 12 minutes instead of 10.
- You can use light or dark molasses, but do not use blackstrap or cooking molasses or your cookies will be bitter. I used the brand Grandma’s Original Molasses, which is easy to find in the U.S.
- Here’s a link to Christmas cookie cutters I used.
More Holiday Recipes:
Other recipes you may like:
FAQ
Frequently Asked Questions
How long can you keep the dough refrigerated?
While the minimum time to chilling your dough is 30 minutes, there really is no maximum. You can keep your dough in the fridge for up to 3 days with no issues.
Can you freeze this dough?
Yes. This recipe makes a lot of dough, so if you aren’t able to use it within two to three days, freeze it for a future cookie session.
P.S. Love this post? Check out my Gingerbread House Decorating Party.
Soft & Chewy Gingerbread Cookies
Ingredients
- 1 cup salted butter room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup dark molasses
- 5 cups all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cloves
Instructions
- Mix the flour, baking soda, salt and all spices. Set mixture aside.
- In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined, about 3 minutes. Scrape down sides if needed.
- Slowly add molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
- Add flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
- Divide the dough into 3-5 flattened balls and cover in plastic wrap.
- Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step your cookies may lose some shape while baking.
- Preheat oven to 350 degrees.
- Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
- Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
- Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
- Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.
Nutrition
Snowball cookies go great with coffee, tea, or hot chocolate. But look out, as they are shockingly addictive.
Related: Gingerbread Cookies, Butter Cookies, The Best Cookie Recipes
Snowball Cookie Ingredients:
- All-purpose flour
- Pecans (or other nuts)
- Butter
- Salt
- Vanilla extract
- Powdered sugar (confectioner’s sugar)
Directions:
Snowball cookies have three main steps for success. First, toast the nuts for maximum flavor. Then, make and bake the cookies.
Last, roll the still-warm cookies in powdered sugar for that snowball effect and melt-in-your-mouth flavor. I like to roll them once, and after I’ve rolled them all, I will roll each one more time for maximum snow effect!
Tips for Making:
- Nuts – I like pecans, but sometimes snowball cookies are made with walnuts or other nuts. It’s up to your preference (or if allergies are an issue). Whatever nut you use, give them a good toasting before chopping them well.
- Roll each dough ball so it’s a 2-3 bite cookie. These don’t bake for long, so you don’t necessarily want oversized cookies.
- Roll the snowball cookies in powdered sugar while they are still warm, and then once more. The first layer will melt some (a good thing!), but for that snowy look, you’ll want a second layer.
Serving Suggestion – Coffee!
Snowball cookies go great with a hot beverage like coffee or tea (see our favorite herbal tea-it’s tastes like red hots candy!).
Here’s how to take your at-home coffee game to the next level:
- How to Brew Coffee in a Chemex
- How to Brew Coffee in an Aeropress
- Make Your Own Latte at Home (Without an Expensive Espresso Machine)
FAQ
Frequently Asked Questions
Why did my snowball cookies turn out flat?
Snowball cookies should not flatten. Since they do not contain a leavening agent, the main factor to check is that the dough is chilled before baking.
Can snowball cookie dough be frozen?
Yes. You can freeze the dough in balls to bake later. Once they are baked, you can roll them in powdered sugar.
Are snowball cookies the same as Italian wedding cookies?
They are very similar cookies. Italian wedding cookies are sometimes made with different nuts (like almonds) and sometimes shaped into a crescent moon shape before baking.
Snowball Cookies
Ingredients
- 2 ⅛ cups all-purpose flour
- ¾ cup pecans
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ teaspoon vanilla extract
- ¾ cup powdered sugar divided
Instructions
- In a dry pan, toast the pecans over medium heat until very fragrant.
- Once they are cool enough to handle, chop well.
- In a medium mixing bowl, stir together the flour, chopped pecans, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, vanilla extract, and 1/2 cup powdered sugar.
- Add the dry ingredients to the wet and stir until a dough forms.
- Cover and refrigerate for one hour, up to overnight.
- Roll into balls and place on a baking sheet.
- Bake at 400°F for 8-10 minutes. The bottoms should just begin to brown.
- Once cool enough to handle (but still warm), roll them in the remaining powdered sugar. Once you've rolled all the cookies, roll each one a second time.
Notes
Nutrition
While a classic mocha tends to me more espresso-forward (when I make it) and flavored with chocolate, the gloves come off for a peppermint mocha. While yes, this has espresso, it tastes more like a peppermint hot chocolate with whipped cream when I make it at home.
Related: Eggnog Latte, Gingerbread Latte, Pumpkin Spice Latte, Chai Latte, Pumpkin Cream Cold Brew, 35+ Coffee Recipes, Espresso Martini.
Ingredients
- Espresso
- Milk – or a milk alternative
- Chocolate syrup – or a hot chocolate mix
- Peppermint extract
- Whipped cream – optional
I also like to garnish this with a mini candy cane or crushed candy canes. Peppermint bark would be a nice addition too.
Directions
First, add the chocolate syrup to your mug. I like to add most to the bottom, as it will mix with the hot espresso. But I will also drizzle some up the sides of the mug as well. If you are using a packet of hot chocolate mix instead, you can mix this with the hot milk.
Next, make your espresso. Pour the espresso shot into the prepared mug.
Next, steam the milk. You want the milk hot and to create some foam on top. If your espresso machine has a frothing wand, you can do this all in one step. If not, you may need to heat the milk then froth by hand or use a milk frother. Add the hot chocolate mix during this step to incorporate well if using.
Pour the hot milk into the espresso; the foam will naturally settle on top. Top with whipped cream, chocolate syrup and other garnishes.
Home Espresso Machines
We’ve tried many espresso makers over the years, and here are our favorites at different price points and skill levels:
- Cafe Automatic Espresso Machine – My current machine. It uses any whole beans, so if you use high quality beans you’ll get high quality espresso. It makes espresso shots automatically (no barista skills required) and includes a milk frothing wand to heat and froth milk. I got this machine for Christmas a year ago and we use it almost every day and love it! It comes in three colors.
- Stovetop Espresso – This is the cheapest way to make espresso at home. It’s more labor intensive and you will also need a way to grind your beans for best results. But, this is a classic method that works great when done well.
- Breville Barista Touch – We bought this for a good friend as a wedding gift once and they said they love it. It’s a higher end machine that you will need some barista skills to operate, but it’s an excellent home espresso maker.
- Nespresso Vertuo – For those who want an espresso maker that uses pods, this is my favorite. Depending what pod you use, it can make espresso or coffee.
Serving Suggestions
Since this drink is so festive why not make some Christmas cookies too?
- Snowball Cookies
- Soft & Chewy Gingerbread Cookies
- Meringue Cookies
- Butter Cookies
- Pinwheel Cookies
- Peanut Butter Blossoms
Peppermint Mocha
Equipment
- espresso maker
Ingredients
- 1 shot espresso
- 1 ½ cups milk
- ½ teaspoon peppermint extract
- 3 tablespoons chocolate syrup or a hot chocolate mix
- ½ cup whipped cream
Instructions
- First, add the peppermint extract and chocolate syrup to your mug. I like to add most to the bottom, as it will mix with the hot espresso. But I will also drizzle some up the sides of the mug as well. If you are using a packet of hot chocolate mix instead, you can mix this with the hot milk.
- Next, make your espresso. Pour the espresso shot into the prepared mug.
- Next, steam the milk. You want the milk hot and to create some foam on top. If your espresso machine has a frothing wand, you can do this all in one step. If not, you may need to heat the milk then froth by hand or use a milk frother. Add the hot chocolate mix during this step to incorporate well if using.
- Pour the hot milk into the espresso; the foam will naturally settle on top.
- Top with whipped cream, chocolate syrup and other garnishes.
Notes
Nutrition
I am a big fan of custard generally. And eggnog is essentially a spiced custard drink as it is made of mostly milk and egg yolks. This classic eggnog recipe is decadent and delicious and feels absolutely perfect for the holiday season.
Related: Need more festive drink recipes? Try Coquito, Butterbeer, Peppermint Mocha, Gingerbread Latte, Medicine Ball Tea or our Gingerbread Shot.
Ingredients
- Egg yolks
- Granulated white sugar
- Heavy cream
- Milk
- Vanilla extract
- Cinnamon stick
How to make Eggnog
Separate the egg yolks from the egg whites, keeping the yolks in a small mixing bowl. Set aside.
In a medium saucepan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick. Whisk over low/medium heat until very warm and the sugar has fully dissolved.
Slowly stir 1/2 cup of the hot milk mixture in to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan. Heat until the liquid reaches 160°F (71°C).
Pour the eggnog through a fine mesh strainer to remove any sediments and the cinnamon stick. Store in the refrigerator.
Tips & Additions
- You can use an instant read thermometer or candy thermometer to check the liquid for reaching its food-safe temperature.
- If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.
- Feel free to add more nutmeg, cinnamon or other spices like cloves to this recipe! Pumpkin pie spice might be a nice addition.
- What about spiked eggnog?! You can add any liquor that goes well with cinnamon; so think bourbon, whiskey, brandy, rum or Kahlua. Add one shot (1.5 to 2 ounces) to a serving.
- To add some caffeine you can add 1 to 2 shots of espresso to serving of this and top with whipped cream!
- What to do with the egg whites? You can store them in an airtight container in the refrigerator for a couple days and use to make egg white omelets or if you love baking try making French macaroons.
More Great Recipes
Frequently Asked Questions
Is eggnog served hot or cold?
Eggnog is usually served chilled, unless added to a hot beverage like an eggnog latte.
Does eggnog contain alcohol?
Eggnog on its own does not contain alcohol. However, it’s very common for brandy, rum, or bourbon to be added to eggnog, so if you are at a party and unsure, ask the host.
Is eggnog still made from eggs?
Classic, homemade eggnog is made with egg yolks and many store-bought versions are made with pasteurized eggs as well. But you can find store-bought versions made without eggs.
How long does eggnog stay good in the refrigerator?
Homemade eggnog will keep in the refrigerator for at least 2-3 days after it’s made.
Homemade Eggnog
Equipment
- food thermometer
Ingredients
- 5 egg yolks
- ½ cup granulated white sugar
- 1 cup heavy whipping cream
- 2 cups milk
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 cinnamon stick
Instructions
- In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
- In a medium sauce pan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick.
- Whisk over low/medium heat until very warm and the sugar has fully dissolved.
- Slowly add 1/2 cup of the warm milk to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
- Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan.
- Heat until the liquid reaches 160°F (71°C).
- Strain to remove any sediments and the cinnamon stick. Store in the refrigerator.
Notes
Nutrition
You can easily make a batch of hot buttered rum “batter” to keep in your fridge so you can make this Christmas cocktail at a moment’s notice, and you can even make it without the alcohol to be a family-friendly drink. Check out our instructional video to see how easy it is to make!
Related: Wassail Recipe, Glühwein (German Mulled Wine), Mulled Wine, Homemade Hot Chocolate, Homemade Eggnog, Classic Hot Toddy, Apple Cinnamon Hot Toddy, Cranberry Spiced Hot Toddy
What’s the history of hot buttered rum?
Hot buttered rum dates all the way back to the American colonial period of New England in the 1650s. Rum was a popular drink as water wasn’t always safe to drink and the hot buttered rum was an alternative to a hot toddy as it also added some calories. The basic recipe consisted of rum, butter, spices, and sugar, which are still the main ingredients in modern hot buttered rums.
What does hot buttered rum taste like?
While the name may not sound appetizing to some, hot buttered rum has a creamy sweet taste punctuated with warm spices like cinnamon and nutmeg. The butter does give the drink a delicious buttery flavor similar to drinking a buttery cookie in a glass!
What type of rum is best for hot buttered rum?
While it’s possible to use white rum if that’s all you have on hand (and if that’s the rum you prefer), spiced rum or dark rum is a better flavor profile for this particular drink. Spiced rum will have some added caramel flavor and spices while dark rum will be a little more of a darker molasses flavor profile.
Hot buttered rum ingredients:
Unsalted butter: This is the buttery part of your hot buttered rum!
Brown sugar: You’ll get sweet notes of caramel by adding brown sugar to your batter mix.
Powdered sugar: Adding some powdered sugar gives the drink a lighter sweetness on top of the deeper brown sugar flavor.
Ground cinnamon, nutmeg, and clove: These warm spices combined together make this drink taste like Christmas in a glass! Feel free to add some ground allspice or cardamom as well for even more levels of spice.
Vanilla extract: Try and use vanilla extract rather than imitation vanilla for a more pure vanilla flavor.
Rum: A dark or spiced rum is your best choice for the perfect hot buttered rum.
Hot water: Adding hot water to your hot buttered rum batter is what gives you a warm and cozy drink.
TIP: Rather than boiling water, you’ll want to use hot water that’s just under boiling as water that’s too hot can dull the flavors a little.
How to make hot buttered rum
For the batter:
Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
Remove from heat and add in your vanilla and stir to combine. Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.
For the hot buttered rum:
Add 2 tablespoons of the butter mixture to a heatproof mug and pour in 6 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink. Stir and add more batter to taste if necessary and enjoy!
TIP: Since you are adding hot water to your drink, you don’t have to heat the rum as well, so feel free to use room temperature rum.
Tips for making hot buttered rum:
- Add a dash of salt to your batter to really bring out the flavors.
- Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
- Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.
TIP: To keep your drink warm longer, serve the hot buttered rum in pre-warmed mugs!
How do you make hot buttered rum nonalcoholic?
To make a family-friendly version of hot buttered rum, simply use just the batter and hot water to make your delicious drink. You can also add the batter into milk, apple cider, or coffee for a nonalcoholic treat.
How do you make hot buttered rum in a crockpot?
To make hot buttered rum for a crowd in a slow cooker, put the batter ingredients into the crockpot first and cook on high until all the ingredients are blended together (about 30-60 minutes).
Add in your hot water and rum and reduce heat to low until ready to serve. Ladle into mugs and garnish as desired before serving.
How long does hot buttered rum batter last in the fridge?
Hot buttered rum batter will last in the refrigerator in an airtight container for 1-2 weeks.
You can also put it in the freezer and it will last around 3 months frozen. Just let thaw in the fridge before using.
Can you use salted butter in hot buttered rum?
While most recipes call for unsalted butter so you can control the salt level to taste, you can also use salted butter with great results.
Hot buttered rum variations:
Make it with tea: Use your favorite black tea bags to brew tea with your hot water before adding it to your drink.
Play with spices: Try adding ginger, allspice, or cardamom to your batter until your reach your favorite spice combo.
Swap the rum: You can try brandy, whiskey, or cognac in place of the rum for a twist on the classic.
Make it with ice cream: It’s also popular to add some melted vanilla ice cream to your hot buttered rum batter for extra creamy sweetness.
Add notes of orange: Orange is such a popular holiday flavor as well so try some orange zest in the batter or a touch of orange extract.
Try these festive appetizers at your holiday party!
- Caprese Candy Cane
- 5 Easy Crostini Appetizers (Perfect For The Holidays!)
- Favorite Holiday Snacks and Appetizers
- Antipasto Wreath Christmas Appetizer
Hot Buttered Rum
Ingredients
Hot Buttered Rum Batter
- ½ cup unsalted butter one stick
- 1 cup brown sugar
- ½ cup powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 teaspoon vanilla extract
- pinch of salt
Hot Buttered Rum Cocktail
- 2 tablespoons hot buttered rum batter
- 6-8 ounces hot water
- 1 ounce rum
Instructions
For the batter:
- Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
- Remove from heat and add in your vanilla and stir to combine.
- Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.
For the cocktail:
- Add 2 tablespoons of the batter mixture to a heatproof mug and pour in 6-8 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink.
- Stir and add more batter to taste if necessary and enjoy!
Notes
Tips for making hot buttered rum:
- Add a dash of salt to your batter to really bring out the flavors.
- Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
- Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.
Nutrition
This homemade stuffing recipe is one of my favorite side dishes, alongside mashed potatoes. It may be a regional thing but I know some people call this dressing. However, I’ve always called it stuffing as you can also use this recipe to stuff a turkey with. Whatever you call it, this is essentially a savory bread pudding and I am here for it!
Related: Try our Green Bean Casserole, Broccoli Casserole, Corn Casserole, the Best Baked Macaroni and Cheese, or Jello Salad. And if you have leftover herbs from this recipe, try this Thanksgiving Stove Simmer.
Ingredients
- Bread – stale bread is great! Any kind: sourdough bread, Italian, cornbread, white sandwich, etc will work for this recipe. Choose your favorite.
- Butter
- Shallots
- Garlic
- Celery
- Sage
- Parsley
- Rosemary
- Thyme
- Chicken broth or stock
- Eggs
- Salt and black pepper
How to make stuffing casserole
Cube the bread the night before into bread cubes. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.
Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.
In a large skillet, melt the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes. Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.
Stir together the chicken stock and eggs until well combined.
In a large bowl, or two if needed, add the breadcrumbs, cooked shallot mixture, and the chicken stock mixture. Stir until everything is well coated and combined. Season well with salt and pepper.
Butter a 9×13 baking dish, or coat in nonstick cooking spray. Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.
Bake in the oven at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes. The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.
Tips & Substitutions
- You can substitute the shallots for a yellow onion or white onion if needed.
- Another great addition to this classic stuffing recipe is some cooked sausage. YUM!
- I like to buy the day-old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.
- If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.
- You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.
- Use the leftovers in other recipes like a Thanksgiving sandwich, burger or wrap.
Serving Suggestions
To me, this is a Thanksgiving stuffing recipe and that’s usually when I make this each year. That being said, here are some main course recipes that would be delicious alongside this.
Frequently Asked Questions
Can I make stuffing casserole ahead of time?
Yes. Simply follow this recipe up to the point of baking. Then instead of popping it in the oven, cover in foil and refrigerate for a day or two until you are ready to bake.
Can I freeze stuffing?
Yes, stuffing freezes well. Simply store it in an airtight container and it should keep in the freezer for a month or more. Rewarm in the oven or microwave.
What can I do with leftover Thanksgiving stuffing?
Add to a turkey sandwich or serve warm with a fried egg for breakfast. Thanksgiving leftovers are so good and one of my favorite parts of the holiday!
Best Stuffing Recipe
Equipment
- 1 9×13 casserole dish
Ingredients
- 22 ounces stale bread
- 1 cup butter
- 4 shallots
- 5 cloves garlic
- 1 ½ cups celery
- 2 tablespoons sage
- 2 tablespoons parsley
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 2 cups chicken stock
- 2 eggs
- salt and pepper
Instructions
- Cube the bread the night before you make this. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.
- Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.
- In a large sauce pan, heat the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes.
- Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.
- Stir together the chicken stock and eggs until well combined.
- In a large mixing bowl, or two if needed, add the breadcrumbs, cooked shallot mixture, and the chicken stock mixture.
- Stir until everything is well coated and combined. Season well with salt and pepper.
- Butter a 9×13 baking dish, or coat in nonstick cooking spray.
- Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.
- Bake at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes.
- The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.
Notes
Nutrition
Related: Green Tea Shot, Cherry Bomb Shot, Gummy Bear Shot, Pink Starburst Shot.
Ingredients
- Fireball – Cinnamon Whiskey.
- Buttershots – Butterscotch Schnapps.
- Heavy Cream – Or Half and Half.
- Gingerbread Syrup – Make homemade gingerbread syrup or pick up a bottle.
Optional Garnish: I garnished the shot glasses with a bit of buttercream icing and crumbled gingerbread cookies. You can also use festive sprinkles as your rim garnish.
Equipment Needed: I used my go-to set of tall shot glasses for this recipe. You will also need a cocktail shaker of some kind. If you don’t own a cocktail shaker, you can use a sealed jar or even a water bottle as a shaker.
How to Make
Gather your ingredients. For this recipe, you’ll need Fireball whiskey, butterscotch schnapps, heavy cream and gingerbread syrup.
Combine all ingredients in a cocktail shaker filled with ice and shake for 15 seconds until icy cold.
Pour your shot into a shot glass and serve immediately.
Next up, I will go over the garnish instructions.
If you’re planning to garnish your shot glass with a gingerbread crumb rim, go ahead and crumble one cookie. My favorite way to do this is to throw it into a plastic bag and use a rolling pin to crush it.
To rim your shot glass, use some buttercream icing to rim the top and then dip it into the gingerbread crumbles.
Tips for Making
- More garnish ideas – I think these would be so cute with a garnish of colorful sprinkles. You could save your leftover sprinkles from a cookie making session to use here.
- If you make a batch of gingerbread syrup, be sure to also try our gingerbread latte. I think it would also be delicious in tea or a gingerbread steamer for kids (milk and a little gingerbread syrup, steamed).
- If you want to make these shots ahead, you can save a pre-made mixture in a bottle in your fridge, but don’t add ice until you are ready to shake and serve them.
Frequently Asked Questions
What’s in a Gingerbread Shot?
This recipe is made with butterscotch schnapps, Fireball whiskey, heavy cream and gingerbread syrup.
What flavor is Gingerbread?
Gingerbread is flavored with spices such as ground ginger, cinnamon, cloves, allspice and nutmeg.
More Festive Recipes
Gingerbread Shot
Equipment
- 1 cocktail shaker
- 1 shot glass
Ingredients
- ¾ ounce Fireball whiskey
- ¾ ounce butterscotch schnapps
- ½ ounce heavy cream
- ½ ounce gingerbread syrup
Instructions
- Gather your ingredients. For this recipe, you'll need Fireball whiskey, butterscotch schnapps, heavy cream and gingerbread syrup.
- Combine all ingredients in a cocktail shaker filled with ice and shake for 15 seconds until icy cold.
- Pour your shot into a shot glass and serve immediately.
Notes
-
- More garnish ideas – I think these would be so cute with a garnish of colorful sprinkles. You could save your leftover sprinkles from a cookie making session to use here.
-
- If you make a batch of gingerbread syrup, be sure to also try our gingerbread latte. I think it would also be delicious in tea or a gingerbread steamer for kids (milk and a little gingerbread syrup, steamed).
-
- If you want to make these shots ahead, you can save a pre-made mixture in a bottle in your fridge, but don’t add ice until you are ready to shake and serve them.
Nutrition
In this post, not only am I sharing how to make honey butter, including an easy ratio so you can make whatever quantity your next party needs, but we will also be discussing butter boards. Have you seen this trend? As an avid butter lover, I am INTERESTED.
Related: Garlic Butter, Pumpkin Bread, Stuffing Recipe, Pumpkin Pie.
Ingredients for Honey Butter:
- Unsalted butter, softened
- Honey
- Optional additions: cinnamon, nutmeg or other spices like cayenne
How to Make Honey Butter:
In a mixing bowl (or the bowl of a stand mixer), combine all the ingredients and whip until combined. It’s truly that simple!
Honey Butter Ratio:
Honey butter is made with a 2:1 butter to honey ratio.
For example, you could use 1/2 cup (1 stick) of butter to 1/4 cup honey. Or 1 cup of butter (2 sticks) to 1/2 cup of honey. You can make larger or smaller batches based on this ratio.
You will also want to adjust any other mix-in ingredients you use like cinnamon or nutmeg.
Serving Suggestions:
What is a Butter Board?
A butter board is a cutting board that has softened butter spread over the top with other ingredients either mixed into the butter or sprinkled over the top.
You can use a knife to remove some butter and spread over bread or crackers, or you can dip directly into the board. I like to think of it as the butter version of a cheese plate—it’s a great appetizer or accompaniment to a meal.
There are so many different ways to create a butter board! I decided to take some of the honey butter from this recipe and add a few drops of food dye to create this artist palette-inspired butter board.
Click to shop each item below:
Frequently Asked Questions
What is the best method for softening butter?
The easiest way to soften butter is to set it out of the refrigerator the night before you plan to use it so it becomes room temperature.
If you need to soften butter in a hurry, you can do so in the microwave in short increments (15 seconds on high, then check it before another 15 seconds) so it doesn’t melt.
How do you make a butter board?
Spread softened butter over the surface of a serving tray or cutting board, then sprinkle with sea salt or other ingredients (like everything bagel seasoning) for a fun party tray.
Does honey butter need to be refrigerated?
No. But if you want to store honey butter for periods longer than a day, I would refrigerate it and then bring to room temperature before serving.
Can honey butter be frozen?
Yes, honey butter can be frozen for at least two months or more. Allow to thaw in the refrigerator and then bring to room temperature before serving.
Instead of mixing all the ingredients together to make this honey butter recipe, you could instead spread the butter and then lightly drizzle it with honey and sea salt for a honey butter board option.
You can serve any kind of toasted bread or crackers with a butter board. Some items I like include: toasted bagels, naan bread, and croissants.
Honey Butter – Recipe & Ratio
Ingredients
- 1 cup unsalted butter softened
- ½ cup honey about 6 ounces
- ⅛ teaspoon cinnamon
- flaky sea salt for serving
Instructions
- In a mixing bowl, combine the softened butter, honey, and cinnamon.
- With an electric mixer, whip until well combined.
- Spoon into your serving bowl and top with flaky sea salt.
Notes
- You can add other spices for more seasonal or different flavors such as nutmeg or a little bit of cayenne for heat.
- Store unused honey butter in the refrigerator for a longer shelf life, and simply bring to room temperature before serving.
Nutrition
This hot wassail recipe is the perfect drink to serve at holiday parties or to pour into mugs before you go caroling, tree lighting, or any outdoor holiday activity. It’s easy to make and you can make larger batches of it to serve a crowd. Check out our video below to see how easy it is to make!
Related: Glühwein (German Mulled Wine), Hot Chocolate Bar Ideas, Hot Buttered Rum, Nutella Hot Chocolate, Coquito, How to Make Mulled Wine, Classic Hot Toddy, Apple Cinnamon Hot Toddy, Cranberry Spiced Hot Toddy
“Here we come a-wassailing
Among the leaves so green;
Here we come a-wand’ring
So fair to be seen.”
What is Wassail?
Wassail is a more complex and layered version of apple cider as it adds in other citrus and spice notes and is often paired with a shot of alcohol as well. Traditional wassail was hot mulled cider made with spices, hard liquor, apples, and brandy. It is slow simmered on the stove to release the flavors and is served hot to warm you from the inside out.
What’s the history of Wassail?
The word “wassail” comes from the old Anglo-Saxon phrase “waes hael,” which means “good health.” This spiced warm cider was usually spiked with dark rum or sherry and had fruits like baked apples and oranges studded with cloves floating in the cider. Tempered eggs were added to the mixture and small piece of toast was laid on top, which is still where we get the tradition to raise our glasses to “toast” each other or the occasion.
The tradition of making Wassail goes all the way back to the English middle ages to help ensure a good apple harvest on Twelfth Night (January 17). Villagers would bring wassail to drink as they encircled the biggest apple tree and sing in the orchards to ward off evil spirits that could impair the harvest. As Christianity began to spread across the region, the drink was moved to the Christmas holiday where it has stayed ever since and became associated with Christmas carolers drinking it as they went from door to door.
What’s the best alcohol to use for Wassail?
While it’s up to your personal taste which alcohol you want to add, the most popular choices are brandy, rum, whiskey, or bourbon.
Why you’ll love Wassail:
Nostalgic: Drinking this classic drink connects you to how people have celebrated the holiday for centuries so you can participate in the storied ritual.
The aroma: No Christmas candle can compare to a fresh batch of Wassail being heated on your stove—it smells amazing!!
Crowd-pleaser: Since you can serve this with or without alcohol, you don’t need to make separate party drinks for different ages … just add in a shot for those who want it!
Ingredients for Wassail:
Apple cider: This drink has mostly apple cider for its base, so if you are an apple cider fan then chances are you will love this drink too! Some wassail recipes have you add whole apples or apple slices to the pot as it simmers, so feel free to add those as well.
Oranges and orange juice: The juice adds some sweet citrus notes to the wassail and the halves and slices of whole oranges bring out the oils in the zesty peel and give you something to stick your whole cloves into.
Lemon juice: A small amount of lemon juices adds a tart note and gives it a bit of a zing.
Spices: Whole spices like cinnamon sticks, cloves, and star anise make this drink taste and smell amazing, and the addition of ground nutmeg and ginger add another deeper level of flavor. Feel free to leave out out if you’re missing one or do a ground option if you don’t have a whole spice available.
Sugar: While you can use regular sugar, brown sugar adds a bit of a caramel sweetness.
Hard alcohol (optional): For your adult guests, you can choose to a shot of brandy, rum, whiskey, or bourbon to your Wassail to help it warm you from the inside out.
Frequently Asked Questions
Should I use apple cider or apple juice for Wassail?
While you can use either for Wassail, apple juice may be a better choice for those who like their Wassail on the “plainer” side as it doesn’t have added spices like cider usually does. You can also check the spices already added to your cider and tone down adding more of that particular spice if you don’t want your blend to become too spice heavy.
How to make Wassail:
How to Make Wassail
Add Ingredients: Combine all your ingredients (except alcohol if using) in a large pot and bring to a gentle boil. You can either stick your whole cloves into your orange halves or just let them float in the pot.
Simmer on Low: Bring your wassail down to a low simmer and let it gently cook for 30-45 minutes.
Serve: Strain any floating spices and fruit out of your drink and pour into heatproof cups (you can pour it through a fine mesh strainer). Add a shot of alcohol to spike the drink if desired!
Frequently Asked Questions
Can I store leftover Wassail?
Yes, you can store leftover wassail in an airtight container in the fridge and just warm it up again to drinking temperature the next day.
TIP: You can also put all your whole spices into a little sack made from cheesecloth and tie it with bakers twine so you can pull them all out together once you’re ready to serve.
Tips for making Wassail:
- Try substituting some of the cider for brown ale for an alcoholic option or cranberry juice for a kid-friendly change.
- Serve with a dollop of whipped cream on top!
- The drink’s garnish can also make it a work of art and add note of spice as you drink so consider larger whole spices like cinnamon sticks or star anise, and floating fruit like half slices of oranges, apples, or whole cranberries.
- The longer the spices sit in the Wassail, the stronger the spices become, so take them out after the initial cook time if you don’t want the flavor to get stronger and stronger but you want to keep it warm on the stove.
Can you make Wassail in a crock-pot?
Yes! It’s really easy to make Wassail in a crock-pot as a make-ahead option. Just add all your ingredients (except hard alcohol if using) to a slow cooker, stir well, and leave on high for 2.5 hours or low for 4 hours. Leave on the warm setting after that if you aren’t ready to serve just yet (take out the spices if you don’t want the spice flavor to keep getting stronger) and add a shot of liquor if desired when you serve.
Can you make Wassail ahead of time?
You can absolutely make Wassail a day or two ahead of your party. Follow the directions to make the Wassail (leave out the hard alcohol if using) and allow the Wassail to cool to room temperature. Strain out any fruit or whole spices and put the Wassail in the refrigerator in an airtight container. When you’re ready to heat it back up again, use a large pot or slow cooker to warm back up to desired temperature.
More Classic Cocktail Recipes:
- Gimlet Cocktail Recipe
- Vodka Martini Recipe
- Mint Mojito Recipe
- Cosmopolitan Recipe
- Blue Hawaiian Recipe
- Classic Hot Toddy
Wassail Recipe (with alcoholic and non-alcoholic options)
Ingredients
- 8 cups apple cider
- 2 cups orange juice
- 2 oranges halved and/or sliced
- ¼ cup lemon juice
- 10-15 whole cloves or ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 tablespoon brown sugar
- 3-4 star anise
Instructions
- Add Ingredients: Combine all your ingredients (except alcohol if using) in a large sauce pot and bring to a gentle boil. You can either stick your whole cloves into your orange halves or just let them float in the pot.
- Simmer on Low: Bring your Wassail down to a low simmer and let it gently cook for 30-45 minutes.
- Serve: Strain any floating spices and fruit out of your drink and pour into heatproof cups (you can pour it through a fine mesh strainer). Add a shot of alcohol to spike the drink if desired!