Holiday Food | Eating in Andiland

Rainy winter days beg for an excellent cup of hot coco. Granted we have only had rainy days with no winter in sight in Texas, however hot coco is really pretty darn good at any time of the year. My love of hot coco was elevated upon tasting my friend K-bear’s happy hour drink at Shady Grove last week – hot coco with Rumplemintz (peppermint Schnapps). It tasted like a Thin Mint. I nearly died – how have I never indulged in this before? I remedied this serious void in my life last night as a surprise for D, who loves Rumplemintz (Rumplemintz was frequently ordered when we first started dating, but has since been a rarity due to my desire to not have persistent headaches) and chocolate. I believe I will also continue filling the void tonight and tomorrow….and you can see Pandora’s box has been opened. I have not tried it – yet – but I think that these would be excellent with a homemade peppermint marshmallow floated into them.

Note: My dad makes wonderful hot coco with steamed milk. I go an opposite direction due to a pseudo-dairy issue and just used good ole Swiss Mix or 365 Organic Hot Chocolate Mix. Use whatever type of hot chocolate you prefer, just be sure to leave enough room for the liquor. Also, this drink will sneak up on you quickly so please be careful and leave your keys elsewhere.

Hot Peppermint Coco

Serves Two

Two Packets Swiss Mix (or favorite hot chocolate)
Steamed Water or Milk (enough to almost fill two coffee cups)
Two Shots Rumplemintz Peppermint Schnapps, divided

Prepare Hot Coco according to package instructions. Add a shot glass full of Rumplemintz. Mix well and allow to cool before (hiding your keys) and drinking.

In addition to noodles and sausage balls, rum balls have been part of my family’s Christmas tradition for decades. The funny thing is that I do not remember loving rum balls (though I am sure that I was reprimanded more than once for sneaking them around the holidays) before my Granny passed away. The past few Christmases it seems that there have not been many rum balls for various reasons. This year, as I was decorating my tree with my lifelong collection of ornaments (my Granny gave me one per year since birth), I had a strong nostalgic urge to have rum balls lying around. So I bought corn syrup for the first time in my life and proceeded to the liquor store with my passport (lost my license around Thanksgiving) and my gigantic dog to buy Rum. Overall, everything was successful – of course, I am judging success based on D’s refusal to share any rum balls – and Christmas is a little sweeter for me with the edible memory of Granny in the house.

Note: These make a great edible present or office treat. They are fairly cheap and pretty darn simple to prepare and keep well. You can also make these well in advance and freeze them to lighten your workload during the holidays.

Granny’s Rum Balls

Makes between 25- 35 balls (depending on how big you make yours)

Two and a half cups vanilla wafers, finely ground
One cup powdered sugar
Three to Four tablespoons cocoa powder
One and one-half cup chopped walnuts and macadamia nut (optional or use other nuts of choice)
Half Cup shredded coconut (optional and adjust according to taste)
Three to four tablespoons white Karo Syrup
Half pint (or more if desired) Rum
One Cup Powdered Sugar, plus a few tablespoons sanding or raw sugar and extra Cocoa powder for dusting

Finely grind vanilla wafers in a food processor. Quickly pulse the nuts so that they are chopped but not finely ground. Combine the wafers, sugar, buts, coconut, and cocoa powder in a large bowl – mix well. Add a heavy three tablespoons of white Karo syrup ( I think I went with about three and a half – add more after mixing if necessary). Add rum to mixture and mix well, until all elements are combined and pliable. Make balls about a half-inch in diameter and reserve. Pour powdered sugar (and whole sugar and a bit of extra cocoa powder) on a baking sheet or wax paper and roll the prepared rum balls through it, coating well.