Christmas Archives - A Beautiful Mess

Grinch Punch

Laura Gummerman — Wed, 24 Dec 2025 14:07:00 +0000

The holidays are all about special memories, food, and drinks, and this Grinch Punch is a fast and easy way to make a delicious punch that is sure to delight both kids and adults at your next Christmas party.

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:

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!

Looking for a punch bowl? Check out these options!

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:

FAQ

Frequently Asked Questions

How far ahead can I make Grinch punch?

Soft Gingerbread Cookies

Elsie Larson — Tue, 23 Dec 2025 14:00:00 +0000

This classic gingerbread cookie recipe is soft and delicious. While I love crisp gingerbread for a gingerbread house, my preference for cookies is soft and chewy.

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.

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?

Snowball Cookies

Emma Chapman — Sun, 21 Dec 2025 14:00:00 +0000

Snowball cookies are such a fun and delicious seasonal baking project. If you’ve never had them before, here’s what you need to know: They look like snowballs, they have a nutty buttery flavor, and they are melt-in-your-mouth amazing!

Snowball cookies go great with coffee, tea, or hot chocolate. But look out, as they are shockingly addictive.

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:

FAQ

Frequently Asked Questions

Why did my snowball cookies turn out flat?

Peppermint Mocha

Emma Chapman — Sun, 23 Nov 2025 14:03:00 +0000

A peppermint mocha is probably the holiday drink I have the most nostalgia for. To me, this is the beverage I sip as I drive around town and finish up my holiday shopping. This annual ritual feels like living in a cozy Nancy Meyers’ movie to me. And while, sure, you could absolutely make this drink daily, I tend to reserve it for special moments, which is probably why my peppermint mocha recipe tends to be more on the decadent side.

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.

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?

Peppermint Mocha

Course Drinks

Cuisine American

Keyword chocolate, espresso, peppermint

Prep Time 5

Total Time 5

Servings

Calories 467kcal

Author Emma Chapman

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

I also like to garnish this with a mini candy cane or crushed candy canes. Peppermint bark would be a nice addition too.

You can use whole milk or any percentage; also, alternative milks will work well here too.

Nutrition

Homemade Eggnog

Emma Chapman — Fri, 14 Nov 2025 14:01:00 +0000

While there is nothing wrong with store-bought eggnog, it might surprise you to know that homemade eggnog is VERY easy to make and in my opinion so much better. You can customize the sweetness level as well as make this creamy drink more or less spiced to your preferences.

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?

Hot Buttered Rum

Laura Gummerman — Sun, 09 Nov 2025 14:00:00 +0000

When it comes to wintertime drinks, cozying up by the fire with a hot buttered rum is the top way to pass the time on a cold winter’s night. While the name may sound odd, this hot buttered rum recipe is actually a delicious drink that combines sweet, creamy, and buttery flavors with winter spices and a dose of rum to warm you from the inside out.

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!

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!

Hot Buttered Rum

This hot buttered rum recipe is sweet, creamy, and buttery with warm winter spices and a dose of rum.

Course cocktail

Cuisine American

Keyword hot buttered rum, hot buttered rum recipe

Prep Time 10

Total Time 10

Servings drinks

Calories 394kcal

Author Laura Gummerman

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

Store in the fridge in an airtight container.

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: 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.

TIP: To keep your drink warm longer, serve the hot buttered rum in pre-warmed mugs!

Nutrition

Best Stuffing Recipe

Emma Chapman — Fri, 07 Nov 2025 14:14:00 +0000

This is my all-time favorite stuffing recipe. It’s a classic with pretty basic ingredients and it’s chock full of fresh herbs which not only give this recipe tons of flavor, it makes your whole kitchen smell like Thanksgiving or Christmas too.

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?

Gingerbread Shot

Elsie Larson — Wed, 05 Nov 2025 14:05:00 +0000

This shot recipe tastes just like a gingerbread cookie. It’s the perfect blend of butterscotch schnapps, fireball and heavy cream. Mix all that with some gingerbread syrup for a sweet, spiced shot recipe.

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?

Honey Butter

Emma Chapman — Sat, 01 Nov 2025 14:26:00 +0000

Nothing quite says holiday meal like HONEY BUTTER. Although this is such a simple recipe, it really elevates any special meal, and it will always remind me of Thanksgiving dinner at my great-aunt Ina’s house growing up.

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.

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?

Wassail Recipe

Laura Gummerman — Mon, 20 Oct 2025 13:15:00 +0000

Wassail is a traditional drink that is warm and comforting in the fall and holiday season. It’s sweet and spicy notes of apple and fresh oranges mixed with spices like clove and cinnamon will warm you from the inside out and you can make yours alcoholic or kid-friendly as needed.

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!

“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.

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