Ah, winter. Or as I like to call it, Indulgence Season. Thanks to all the festivities in the colder months (Thanksgiving, Christmas, Hanukkah, and New Year’s Eve to name a few), we are often blessed with a bevy of food, including my favorite: cookies. As a child, my favorite beverage to have with any and all types of cookies was milk. Of course those were simpler times. Now, with student loans to pay, deadlines to meet, and presents to buy, sometimes we adults need a little more than just milk. Here is a compilation of my top five favorite cookie and cocktail combos; enjoy!
1. The Cookie: Chocolate Chip
What goes great with chocolate? More chocolate! I have tried many a chocolate martini in my day, and this one is by far my favorite. If you like your drink a little stronger, substitute a shot of the half-and-half for Bailey’s. Want to make it fancy? Coat the rim of the glass in chocolate syrup and garnish with a chocolate curl.
The Cocktail: Chocolate Martini
Mix ingredients in shaker with ice and strain into a martini glass.
2. The Cookie: Peanut Butter
Chunky or creamy, these cookies are sweet and addictive! With such a smooth taste, sometimes it’s best go with something simple. Try Scotch. Though technically not a cocktail, the flavors of a nice Scotch whiskey will complement the creamy peanut butter cookie. There is a wide range of Scotches to choose from, but I recommend the top shelf; something that goes down smooth. It brings out the taste of the peanut butter even more.
The Cocktail: Scotch
– Johnny Walker (My fave, I prefer red)
3. The Cookie: Oatmeal Raisin
With its heartiness and tang, it is best paired with something creamy and spiced, like eggnog. Of course if you’re not a fan of the egg-based drink, a spiced rum by itself is really great to sip on as well.
The Cocktail: Spiced Eggnog
– 4 cups milk – 5 whole cloves – 1 ½ cups sugar
– ½ tsp vanilla – 2 ½ cups spiced rum – 12 egg yolks
– 4 cups cream – 1 tsp cinnamon – ½ tsp nutmeg
– 2 tsp vanilla
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight and stir well before serving.
*Makes roughly 12 servings. Can also be made alcohol free if desired.
4. The Cookie: Sugar Cookie
With a cookie as sweet and innocent as sugar, I like to have something with a little fruit and a little tang. It offsets the sweetness of the cookie itself, and makes the cocktail go down nice and easy…almost too easy. Be careful with these! One can easily turn into five when you’re not paying attention.
The Cocktail: Cranberry Limoncello Martini
– 3 ounces of Vodka (I prefer Absolut if you don’t have a favorite)
– 1 ounce of cranberry juice
– 1 ounce of Limoncello
Mix together in shaker with ice and serve in chilled martini glass.
5. The Cookie: Gingerbread
Now this is the kind of man that is the absolute perfect combination of sweet and spice! Not only are they fun to decorate, but they are also great for dunking. If you’re looking for something a little harder than pure milk to go with such a treat, a Rumachata Chai is the way to go.
The Cocktail: Rumchata Chai (Hot or Chilled)
A beautifully simple recipe:
– 1 coffee mug of chai (premade or powder, your choice)
– 2 ounces Rumchata
Stir well and enjoy!
(As always, BE. and the author encourage responsible drinking)
Cassidy Pittman was born in McConnellsburg, Pennsylvania, and has lived in various parts of the United States and China. She graduated from Indiana University of Pennsylvania with a Bachelor’s in Literary Studies and Writing Skills in May of 2012. Cassidy has worked as a ghost writer and editor for international companies.