Written by Sabrina Newell
Deck the halls & get into the holiday spirit with St. Nick’s Nightcap.
This fun cocktail is sweet and slightly chocolatey with just a hint of peppermint and cinnamon. A dessert cocktail made with vodka, chocolate liqueur, Kahlúa, homemade cinnamon syrup, and heavy cream, all mixed together for a cocktail that is festive and delicious. Garnished with a fun crushed peppermint rim, decadent cinnamon whipped cream, and who could forget a cute chocolate Santa to finish. This Christmas cocktail will surely bring happiness to all who partake.
Christmas cocktails are so much fun to make and enjoy. Usually, I steer my parties and get-togethers to lighter fare, but every once in a while I love to create a delicious dessert cocktail to end the night. I named this creation St. Nick’s Nightcap because it’s the perfect cocktail to enjoy while relaxing by the tree, sitting by the fire playing board games, or just watching a good Christmas movie. It’s also a great alternative to a heavy dessert after a much heavier meal (we all know that tends to happen during the holidays).
This cocktail is so easy to make. Start with your favorite vodka. I used Yellowfin Vodka (a vodka made in Louisiana) because it is naturally sweeter, being made from Louisiana Cane Sugar. I then added some delicious Godiva Chocolate Liqueur, Kahlúa, and a small serving of homemade cinnamon syrup. (All of the syrups that I use are now available on loulousucre.com.) This cocktail gets its creaminess from a small amount of heavy cream (or use whole milk if you prefer).
St. Nick’s Nightcap
2 ounces vodka (I used Yellowfin)
1 ounce chocolate liqueur (I used Godiva)
½ ounce Kahlúa
1 bar spoon of cinnamon syrup
1 ounce heavy cream
Garnish with crushed peppermint for the rim of the martini glass, cinnamon whipped cream, a crushed peppermint stir stick, and a chocolate Santa candy.
This cinnamon syrup is great in this cocktail and also for rimming your martini glass before the crushed peppermint.
1 cup water
1 cup sugar
Combine water and sugar in a small saucepan and bring to a boil. Allow the mixture to boil for 3-5 minutes until the syrup begins to thicken.
Turn off the heat and add the cinnamon stick. Allow the cinnamon stick to remain in the syrup until cooled. Remove the cinnamon stick and store in a sealed container in the refrigerator for up to 2 weeks. (It’s important not to allow the cinnamon stick to boil or the syrup will take on a woody characteristic.)
NOTE: If you want to make a much more intense cinnamon syrup, try using a Sous Vide for 2 hours at 145°.