12 Days of Christmas Cocktail

This 12 Days of Christmas cocktail recipe would be ideal as the signature drink for a Christmas. 

Ingredients

2 tablespoons powdered sugar

1 teaspoon water 
3 tablespoons Christmas Candy Sprinkles, crushed 
3 oz. cranberry juice 
1 oz. Malibu® Cranberry-Cherry Rum 
1/2 oz. grenadine (1 tablespoon)

Candy cane

Directions

Mix powdered sugar and water together on a small saucer or plate until smooth. 

Spread the coconut on another saucer. 

Dip the rim of a Martini glass in the sugar until the rim is coated. 

Then, dip the sugared rim into the sprinkles. 

Use a spoon to pack the sprinkles on to the sugar coating so it stays on the rim.

Add the cranberry juice, cranberry-cherry rum, and grenadine into a cocktail shaker with ice. 

Shake and strain into the coconut rimmed Martini glass and serve. 

Garnish with a candy cane. 

Break off the top hook of the candy cane if desired.

Enchantment Ice Coffee Cocktail

Add a few incredible Enchantment Ice Coffee Cocktails to your evening, but be careful they sneak up on you and before you know it everybody starts looking fabulous.

Ingredients

3 oz. Baileys Vanilla Cinnamon Irish Cream Liqueur

1 oz. Goldschlager Cinnamon Schnapps

6 oz. cold coffee

Coffee Ice Cubes

Edible gold flakes or Nutmeg

Directions

Mix ingredients in a cocktail shaker with ice.

Strain into a 12 oz. glass.

Sprinkle with gold flakes or nutmeg.

Serving size: One Serving

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!

Ingredients 2 sheets refrigerated Pillsbury pie crust 1 brownie mix (18 oz.) 1/4 cup oil 1/4 cup water 1 Tablespoon  instant coffee 2 eggs 1 package cream cheese (8 oz.) 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 2 Tablespoon flour 3/4 cup pumpkin puree 1/4 cup plain Chobani Greek Yogurt 1 container Cool Whip (8 oz.) Directions Roll out the refrigerated pie crusts.  Place one sheet in a 10 inch glass pie plate.  Cut small shapes out of the second pie crust with tiny cookie cutters.  Arrange around the top of the pie crust in the pan. In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.  Beat until combined. Carefully spread in the bottom of the pie crust.  Bake for 30 minutes at 350*. While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth.  Add the egg and pumpkin and cream again.  Slowly beat in the cinnamon, nutmeg, allspice and flour. When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.  Place back in the oven and bake another 20-25 minutes.  Remove from the oven and set on a cooling rack.  Let cool for an hour.  Place in refrigerator and cool completely.  Spread the cool whip on top and sprinkle with cinnamon if desired.