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Holiday Recipes and John & Kira’s Root Chocolates – Now Available!!
The holiday season has already been kicked off and finding those perfect gifts for you loved ones can be exciting yet stressful at the same time. Here at Art in the Age we have some perfect holiday treats that anyone on your shopping list will enjoy. (Art in the Age Gift Guide)
One of our favorite items this year began with Root’s recent collaboration with local chocolatiers, John & Kira’s, who have created a unique chocolate for Art in the Age. John and Kira’s is a local chocolate company that creates some of the tastiest, most unique sweets and strive to use all local and fresh ingredients. The care and time they put into each batch of there work surely shows with every piece they create. Only a small batch have been made and are available for purchase at the Art in the Age store and the Headhouse Farmers’ Market on December 20th.
Watch Part I of out Root Chocolate Videos:
Gift giving aside, planning those perfect holiday parties doesn’t have to get you down. Root is the perfect gift and a great accompaniment to the holiday bar. Root combines well with others but can surely stand up on its own. Check out some of our Root recipes and get creative with your holiday cocktail parties.
Rootnog
6 eggs
2 + ½ cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
½ cup ROOT
½ cup dark rum
½ teaspoon vanilla extract
½ teaspoon nutmeg, ground or grated (fresh is best)
Begin with pre-chilled ingredients for the greatest end result. In a medium bowl, beat the eggs together hard until they’re very frothy. Add sugar and continue beating. Sprinkle in nutmeg and vanilla.
Continue beating. A little at a time, add in the whipping cream, continuing to beat. Again, only a little at a time, beat in the milk. Finally, beat in the rum and Root. Chill for 1 – 2 hours. Serve cold.
(Adapted from Eggnog.net)
***OR add ROOT to any pre-made egg nog.
Spiced Cider
2oz Root
4oz apple cider
cinnamon
nutmeg
Heat apple cider and add to serving glass. Add Root and garnish with cinnamon stick and fresh nutmeg. Enjoy!
Hot Buttered Sailor
1.5 oz. Sailor Jerry Spiced Rum
.75 oz. Root liqueur
.5 oz. Grand Marnier
2 strips of orange peel, removed with a vegetable peeler
4 oz. boiling water
1 cinnamon stick for garnish
1 Tbs. Spiced Brown sugar butter
* *Spiced Brown Sugar Butter
1 stick unsalted butter, softened at room temperature
3/4 cup brown sugar
1 level tsp. Chinese Five Spice powder
Cream butter with sugar in food processor or with an electric hand mixer and add five spice powder until well incorporated and fluffy. Turn creamed butter out onto a sheet of wax paper and roll tightly into a 1″ circumference log. Freeze until ready to use. Cut into 1/2″ coins for serving. Add rum, Root liqueur and Grand Marnier to a heat proof mug or Irish Coffee mug. Twist orange peel strips and add to mugs. There’s a dash of bitters of your choosing (either Angostura, Fee Brothers Old Fashioned or Aztec Chocolate bitters) that should be included after the Sailor Jerry, Root and Grand Marnier and incorporated into the mug at the same time, before adding the boiling water…Top with boiling water. Add butter and stir with cinnamon stick until melted and well incorporated.
Created by Katie Loeb of Oyster House
ROOT Hot Toddy
1.5oz ROOT
½ tsp. sugar
2 whole cloves
1 cinnamon stick
1 slice of lemon
Add all ingredients to glass. Pour in boiling water. Stir, serve and enjoy!
Milk Punch
The New York Times recently had some great recipes from two designers and cooks from Lamberville, NJ. Their Milk Punch recipe sounded so amazing, but take out that bourbon, substitute ROOT and you have yourself a fantastic holiday drink to serve to your friends and family.
Time: 5 minutes plus time to chill
1 quart whole milk
1 cup half-and-half
1 1/2 cups bourbon, other whiskey or brandy ROOT
1 cup powdered sugar, sifted
1 tablespoon vanilla extract
Freshly grated nutmeg, for garnish.
In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to 24 hours. Stir well and serve in chilled glasses, sprinkled with nutmeg.
Yield: 10 to 12 servings.
Adapted by Art in the Age from NY TIMES article in 12/2/09
Chocolate ROOT Soda
10 dashes of chocolate bitters
2 oz of ROOT liqueur
Cola
Combine above ingredients and serve on the rocks with a chocolate straw for garnish
Created by Warren Bobrow
Royal ROOT Flip
3/4 oz Root
3/4 oz apple brandy
1 whole fresh egg
1/4 oz thinned honey
1/2 oz orange curacao
1/2 oz stout
Add all ingredients to mixing glass and shake once dry to incorporate egg into liquids. Add ice and shake a second time. Strain into martini glass and top with nutmeg or cocoa powder.
Created By Stephen Siebert
