I have been using Nielsen-Massey extracts in my cooking for a while now. I love the quality of their products and the way they taste. They carry a variety of flavors of extract but it is the season for Peppermint.
There are so many ways you can use peppermint extract. Cookies, cakes, brownies, hot chocolate, tea and cocktails. November and December are very busy months for parties. I have a few tips from Nielsen-Massey to help you throw a fun cocktail party this holiday season.
Visit your local thrift shop to pick up new or vintage mismatched cocktail glasses. No need to adorn each glass with a marker. Throw a party where each glass has a unique and fun look. The glasses can even serve as party favors for guests when the evening is over.
Stick with the theme. Create a menu of bite-sized indulgences. Your menu can be an array of appetizers that lead right into a fun dessert spread. Nielsen-Massey’s Peppermint Mocha Pana Cotta can be served in mini cocktail glasses or small juice glasses, making it easy for guests to continue mingling while they enjoy a bite or two.
Serve one signature yet versatile drink that pairs with your appetizers and dessert. Set up a drink table or bar with Nielsen-Massey flavors, bitters, and special tonics so that your guests can experiment, but choose one drink to highlight the night. This Peppermint Mocha cocktail (recipe below) made with Pure Peppermint Extract, Amaro, Vanilla Syrup and espresso-infused vodka pairs with soft cheeses, savory pork and is a delicious finish matched with even the richest chocolate dessert.
Peppermint Mocha Cocktail
8 drops Nielsen-Massey Pure Peppermint Extract
1/4 fl. oz. CH Amaro
1/2 fl. oz. Vanilla Syrup (see below)
2 fl. oz. Espresso-Infused CH Vodka (see below)
Chocolate shavings for garnish
Combine all ingredients in a shaker, add ice and shake vigorously. Strain and pour in a cocktail glass. Garnish with chocolate shavings.
Makes 1 cocktail
Espresso-Infused CH Vodka
1 cup espresso beans
1-750ml bottle of CH Vodka
Toast espresso beans on foil-covered baking sheet for 3-5 minutes at 450 degrees F, until you smell the classic coffee aroma. Beans should look oily and dark brown, not black. Steep beans in vodka for 20 minutes and then strain.
Makes 750 ml
Tip: With our flavors, no need to chop, zest or juice–simply measure and pour.
Makes 1 cup
1 cup sugar
1 cup water
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
In a saucepan over medium heat, combine water and sugar and bring to a boil. Stir until sugar fully dissolves. Split the vanilla bean, scrape the seeds and add the bean and seeds into the saucepan. Remove from heat. Steep for 30 minutes. Remove bean.
Please visit the Nielsen-Massey website for more product information and additional recipes.
One reader will win a 2oz bottle of Nielsen-Massey Pure Peppermint Extract
Nielsen-Massey Peppermint Extract Giveaway