Candy cane cocktail and eggnog martini are some holiday cocktails. The first recipe is from Sandra Lee and makes 1 serving. The second recipe is from Martha Stewart and makes 8 servings.
For the candy cocktail recipe, add 1 shot of vanilla rum, 1 shot of white chocolate liqueur and 1 shot of peppermint schnapps to a cocktail shaker filled with ice. Shake the mixture well and strain into a martini glass. Garnish the cocktail with a candy cane and serve.
For the eggnog martini recipe, set a large fine-mesh sieve over a large bowl, placing the bottom of the bowl in an ice bath. Whisk together 1 cup of sugar, 1/4 cup of cornstarch, 1 teaspoon of ground nutmeg and 1 teaspoon of pumpkin pie spice in a medium saucepan that is not over heat. Gradually whisk in 4 cups of milk and then 6 large egg yolks.
While whisking constantly, cook the mixture over medium heat for about 10 to 12 minutes, until the first bubble sputters. Reduce the heat to low, and then cook, whisking constantly, for another minute. Remove from heat, and then immediately pour through the sieve into the bowl. Stir in 4 more cups of milk. Let this mixture cool completely, leaving the bowl set in the ice bath.
Just before serving, stir in 3 cups of brandy and ladle the mixture into glasses. Garnish each glass with a little pumpkin pie spice and serve.