December 18th is National “I Love Honey” Day. As versatile and unique as it is delicious, there are so many reasons and ways to celebrate everyone's favorite natural sweetener. Whether you're using it to sweeten and extend the shelf life of Santa's cookies or fuel your holiday gift-wrapping marathon, honey may be the holiday sidekick you didn't know you needed.
Looking to host the perfect holiday gathering but not sure where to start? The National Honey Board has got you covered! Award-winning mixologist Julia Momose knows a thing or two about creating crowd-pleasing cocktails and spirit-free beverages that are sure to delight family and friends during the holiday season.
Mexican Hot Chocolatet Honey Mocha
Yield: 2
Ingredients
3 oz Spicy Honey Syrup (recipe below)
2 shots espresso
Chocolate milk, as needed
Whipped cream, for garnish
Cocoa nibs, for garnish
Method
- Combine Spicy Honey Syrup & espresso at the bottom of a glass mug.
- Top with steamed chocolate milk.
- Follow with whipped cream and cocoa nibs.
Ingredients for Spicy Honey Syrup
8 oz Honey Simple Syrup (recipe below)
¼ tsp chili powder
1/8 tsp cloves, ground
1/8 tsp cayenne pepper
¼ tsp cinnamon, ground
Method
- Combine Honey Simple Syrup and all other ingredients in a bowl until fully integrated. Bottle and set aside for service.
Ingredients for Honey Simple Syrup
Honey
Hot water
Method
- Heat 2 parts honey to 1 part hot water in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool. Store at room temperature or refrigerate as desired.
- Lasts 4 weeks in the refrigerator.
Honey Cardamom Pear Sangria
Yield: 8
Ingredients
1 (700ml) bottle Pinot Grigio
½ cup elderflower liqueur
½ cup pear liqueur
2 cups pear juice
½ cup water
½ cup honey
1 tsp cardamom bitters
2 ea. pears, sliced
1 cup fresh cranberries
Ginger ale for serving
Method
- Add honey and water to a saucepan. Bring the mixture to a boil over medium-high heat. Remove the pot from the heat and allow the mixture to come to room temperature.
- In a large pitcher add all ingredients, except the ginger ale. Refrigerate for 4 hours or up to 3 days. Serve with a splash of ginger ale.
Honey'D Coffee G&T
Yield: 1
Ingredients
2 cups ice cubes, divided
2 oz cold brew coffee
2 tsp orange blossom honey, or 1 T orange blossom honey simple syrup
1 oz gin
1 cup tonic water
Fresh orange rind, for garnish
Method
- Chill glass with one cup of ice; remove once adequately chilled and discard
- Measure cold brew coffee, orange blossom honey and gin into chilled glass
- Stir to incorporate; fill glass with one cup of remaining ice
- Top with tonic water
- Garnish with fresh orange rind
Bright One
Yield: 1
Ingrredients
1 cup ice cubes, divided
½ oz lemon juice
1 T clover honey, or 1 ½ T clover honey simple syrup
1 oz yuzu juice
½ oz spirit-free gin
1 cup ginger beer
Method
- Chill glass with ½ cup ice; remove once adequately chilled and discard
- Combine lemon juice, clover honey, yuzu juice, and spirit-free gin in cocktail shaker
- Shake with ½ cup remaining ice until chilling and dilution are achieved
- Fine strain into a chilled stemmed glass
- Top with ginger beer and garnish with mint leaves
The Berries and Bees
Yield: 1
Ingredients
3 ea. blackberries
¾ oz cynar amaro
¾ oz lemon juice
1 T buckwheat honey
2 oz Japanese whisky
1 cup ice cubes
Lemon peel/twist, for garnish
3 ea. blackberries, for garnish
Cracked black pepper, for garnish
Grated nutmeg, for garnish
Method
- Combine ingredients in a cocktail shaker
- Shake with ice cubes until the blackberries incorporate and chilling and dilution are achieved
- Fine strain into glass
- Garnish with lemon peel/twist, 3 blackberries, cracked black pepper, and grated nutmeg
Spiced Honey Toddy
Yield: 1
Ingredients
½ tsp allspice, whole
½ tsp pink peppercorns, whole
½ tsp cinnamon bark
1 ½ cups filtered water
5 g chamomile flowers, or 1 chamomile tea bag
2 tsp buckwheat honey
1 ½ oz rum
Method
-
Before toasting spices, lightly crack with a mortar and pestle, or on a cutting board by tapping with the end of a rolling pin
-
Toast allspice, pink peppercorns and cinnamon bark in an ungreased pan/skillet on low heat until aromatic, about 2-3 minutes
-
Pour filtered water directly into pan over toasted spices and bring to a simmer over medium heat; simmer for 5 minutes
-
Add chamomile flowers or tea bag and steep for five minutes
-
Combine buckwheat honey and rum in mug
-
Strain spiced chamomile tea and pour into mug containing buckwheat honey and rum; stir to combine
-
Garnish with a cinnamon stick, if desired
