I’ve partnered with got milk? to share two new fun mocktail recipes with you today. It’s the season for entertaining, so why not try something new – Milk Mocktails are where it’s at. These really are fun for the whole family. For your next get together, I suggest skipping dinner and serve mocktails and appetizers. These recipes are jam packed with flavor.
On the menu:
- Earl Grey and Lavender Milk Steamers
- Iced Gingerbread Milk
- Mini Cranberry Baked Brie
- Sage Shortbread Cookies and Wensleydale with Cranberries
Earl Grey and Lavender Milk Steamers
- 2 earl grey tea bags
- 1 tbsp dried lavender
- 1tsp. vanilla
- 1 cup water
- 1 cup sugar
- steamed whole milk
Bring the water to a boil. Add the tea bags and lavender, allow the it to steep for an hour. Strain the tea and lavender. In a small pot, bring steeped water and sugar to a boil. Boil for one minute. Remove from heat and cool completely.
In a mug combine 2 tbsp. of the syrup with a cup of steamed milk. If you don’t have a milk steam or frother, milk can simple be heated in pot to the point just before it boils.
Top each milk steamer with a sprinkling of dried lavender.
I’ve never met a guest that didn’t love baked brie, and how can you resist then adorable mini versions. Warm Earl Grey and Lavender Milk Steamers served with a piping hot baked brie is the perfect combination to warm you from the inside out on a chilly winter evening.
Mini Cranberry Baked Brie
- pre-made puff pastry
- mini brie or a large brie cut into 2 inch cubes
- cranberry sauce (or any other fruit preserve)
- 1 egg
Cut the brie in half and spoon 1 tsp. cranberry sauce into the middle on the brie. Cut 5 inch. circles of puff pastry. Place the brie in the center of the pastry and wrap the pastry around the cheese. Beat the egg with a fork, using a pastry brush, brush a generous amount on the pastry to glue to edges together. Cut a small star shaped pieces of the the pastry and top each brie with a star. Brush the entire pastry wrapped brie with the egg wash. Bake at 400 F for about 18 mins. or until golden brown.
A savory sage shortbread is a surprising treat. Paired with Wensleydale Cheese with Cranberries, this pile of cookies and block of cheese was gone in no time. It’s a rich bite, so icy cold, spicy Gingerbread Milk is a perfect match.
Sage Shortbread Cookies
- 1 cup butter (room temperature)
- 2/3 cup powdered sugar
- 1 3/4 cup flour
- 2 tbsp. finely chopped fresh sage
- a pinch of salt
With an electric mixer, beat the butter on high for a minute. Add the powdered sugar and beat until smooth. Add the flour and salt and beat again until smooth. Add the sage a mix until it is incorporated evenly.
Wrap the dough in plastic wrap and refrigerate for at least one hour. Roll out the dough to 1/4″ thickness on a well floured surface. Cut out 2 inch circles. Place the cookies on parchment lined baking sheet. Place the cookies in the freezer for at least 30 mins. Preheat the oven to 350 F, bake the cookies until just golden brown on the edges, about 12 mins.
Iced Gingerbread Milk
- 1 cup water
- 1 cup sugar
- 2tsp. ginger
- 1tsp. cinnamon
- 2-3 tbsp. molasses
- 1/4 tsp. nutmeg
- 1/2 tsp. allspice
- 1/4 tsp. cloves
- whole milk
In a pot, combine the first 8 ingredients, bring to a boil and cook for 4 mins on high. Cool and store in an sealed jar or bottle. Keeps up to 2 weeks in the fridge.
In a glass filled with ice and cold milk, stir in 1-2 tbsp. gingerbread syrup.
This post is sponsored by got milk? (Food Loves Milk!) Thanks for supporting the companies that help make this blog possible.