Take your holiday parties to the next level with these eight new and creative cookie and drink pairings.
These clever combinations feature elements like snickerdoodle shot glasses, firecracker cookies, a Hawaiian Christmas mocktail called Mele Kalikimaki and more. They include five mocktail-cookie pairings that will work for all ages, plus a beer, wine and a RumChata cookie pairing for the 21-and-up crowd.
These unique pairings and five original mocktail recipes come from the creative culinary mind of Meijer chef Chad Beuter, an accomplished chef who worked in top restaurants and pastry kitchens around the country before joining the Meijer team. He also offers his chef’s take on exactly why these pairings will tantalize your taste buds.
Pick your favorites and prepare to wow your guests with cookie-drink pairings they haven’t seen anywhere else.
Christmas Ale with a cookie of sea salt, oatmeal, and dark chocolate chips.
Why it’s delicious: The oats will match the ale’s grain-forward flavor, Beuter said. The chocolate adds sweetness, and the salt balances the bitterness.
Oaked Chardonnay with a shortbread cookie.
Why it’s delicious: Oaked Chardonnay has that buttery flavor, and pairs well with a shortbread, which is made of equal parts butter, flour and sugar. To kick it up a notch, Beuter likes to add lemon zest and lavender to shortbread. It brings out the floral notes.
RumChata with a snickerdoodle cookie, or better yet, make your snickerdoodle into a shot glass and pour the RumChata inside it (recipes available online).
Why it’s delicious: Both Snickerdoodles and the popular drink RumChata are “cinnamon-forward,” Beuter said. Alternatives to a shot glass made of snickerdoodles: a Kahlua cookie or a brownie cup filled with Kahlua or Bailey’s Irish Cream.
A Pumpkin Pie Horchata mocktail with the South American cookie called cinnamon alfajores.
Why it’s delicious: Cinnamon alfajores are a delicate butter cookie with a dulce de leche filling. It’s a creamy, rich and delicious cookie, Beuter said. A snowball cookie is another option, with its rich nutty flavor and crunch. Either pairs well with the pumpkin pie horchata mocktail and its flavors of pumpkin pie spice and almond milk.
Pumpkin Pie Horchata mocktail:
o 2 Cups Unsweetened, Vanilla Almond Milk
o 1 Slice Pumpkin Pie, crust removed
o 1 Tsp Pumpkin Pie Spice
o 1 Cup Ice
o Garnish: Whipped Topping, Cinnamon, Small Piece of Pumpkin Pie
*Makes 4 Mocktails
Directions: Combine all ingredients into a blender, blend until well combined, then pour into glasses and garnish with desired toppings.
Espresso Eggnog Martini and an Almond Biscotti.
Why it’s delicious: The almond extract and eggnog in the martini nicely mirror the almond flavors in the biscotti.
Espresso Eggnog Martini
o 4oz Meijer Eggnog
o 1 tsp instant coffee
o 2 drops almond extract
o 1 tbsp Meijer chocolate syrup
o 1 vanilla wafer
o Cocoa powder as needed
*Makes 1 Mocktail
Directions: Fill a cocktail shaker half full with ice. Add eggnog, almond extract and instant coffee and shake until completely dissolved. Pour chocolate syrup around the inside of a martini glass. Pour the eggnog mixture over the syrup. Drop the vanilla wafer in the center of the glass to resemble an egg yolk. Dust with cocoa powder and enjoy.
When the cocktail you’re serving is called Ginger Snap Cider, you know there’s only one natural fit: a ginger snap cookie.
Why it’s delicious: This drink is both spicy from ginger beer and sweet from the salted caramel. The ginger snap cookie is a natural fit for that contrast.
Ginger Snap Cider
o 2oz Apple Cider
o 2oz ginger beer
o 1 ginger snap cookie
o 2 tbsp granulated sugar
o 1 tbsp Salted caramel (optional)
o 1 cinnamon stick
*Makes 1 Mocktail
Directions: Crush the ginger snap cookie with the coarse sugar to make cookie sugar. Wet the rim of a rocks glass and dip in the cookie sugar. Drizzle salted caramel on the inside of the glass. Fill the glass half full with ice and pour the apple cider over the ice. Top with the ginger beer and garnish with a cinnamon stick. Tip: for added elegance, burn one end of the cinnamon stick before garnishing for a smoky sweet aroma
A pineapple-milk mocktail called Mele Kalikimaka and a rich buttery white chocolate macadamia nut cookie.
Why it’s delicious: The refreshing acidity of lime balances the buttery richness of the cookies. It’s also a nice pairing of flavors from Hawaii. As the saying goes, what grows together goes together.
o 3 cups Fresh Pineapple
o 1 can Coconut Milk
o ½ Lime, juiced
o 1 cup Pineapple Juice
o 1 cup Ice
*Makes 1 Pitcher
Directions: Combine all ingredients in a blender and blend until smooth. Pour into tall glasses. Garnish with pineapple leaves, limes slices and/or skewered pineapple.
A Cranberry Rosemary Fizz cocktail with classic sugar cookies iced with a festive green frosting.
Why it’s delicious: This drink’s bright cranberry color will look spectacular and festive next to a green-frosted cookie. And pairing a fizzy drink with a fizzy cookie – what’s not to like? For an extra kick, put sprinkles of Pop Rocks candies on top to make it a firecracker cookie.
Cranberry Rosemary Fizz
o 1 Bag (12 oz) Fresh Cranberries
o 1 Cup Water
o 1 Cup Sugar
o 24 oz Lime Sparkling Water
o 4 Rosemary Sprigs
o Garnish: Cranberries, lime wedges
*Makes 4 Mocktails
Cranberry Simple Syrup: Process cranberries in a blender or food processor until well chopped. In a medium saucepan, add water, sugar, and chopped cranberries. Cook over medium heat until sugar has dissolved, about 2 minutes. Remove from heat and strain the mixture in a fine metal strainer to remove cranberries. Place cranberry simple syrup in the refrigerator to cool.
Cranberry Rosemary Fizz Mocktail: Fill four tall glasses with ice. Add 2 Tbsp cranberry simple syrup to each glass. Top with 6 oz lime sparkling water. Garnish with a rosemary sprig. Add additional cranberries or a twist of lime, if desired.
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