Kitchen 56
Spice up your cocktail with gourmet eats
M&M&M&M&M cookies
Peanut Butter Glaze
1 cup powdered sugar
1 ½ tbsp Jägermeister Cold Brew Coffee
2 tbsp hot water
2 tbsp peanut butter
- Melt peanut butter in the microwave
- Mix hot water, powdered sugar, and cold brew
- Fold in the peanut butter
Cookie Recipe
2 ¾ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup unsalted butter, softened
1 cup packed dark brown sugar
¼ cup molasses
¼ cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp Jägermeister Cold Brew Coffee
2 ½ cups M&M's
- Sift the flour, baking powder, baking soda, and salt into a large bowl
- Beat the butter, molasses, brown sugar, and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes
- Beat in the eggs one at a time until smooth, then beat in the vanilla extract.
- Reduce the mixer speed to low. Add the flour mixture and beat until combined
- Reserve ¼ cup of the chocolates, then stir in the remaining 1 ¾ cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour
- Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
- Preheat the oven to 325 degrees.
- Roll the dough into 24-30 balls, each about 3 tablespoons. Place dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through 12 minutes.
- Remove from the oven, let cool on the baking sheets, and then transfer to large cool plates to cool completely. Repeat with the remaining dough and chocolates
- After the cookies have cooled, drizzle with the glaze and top with M&M pieces, and enjoy
2x 750 ML Fruity Red Blend Wine
9 Parts Jägermeister Cold Brew Coffee
3 Parts Jamaican Rum
2 Whole Oranges
2 whole Lemons
1.25 Cups Sugar
1.25 Cups Water
8 Mulling Spice Teabags*
*you can also make D.I.Y. Teabags using the following:
- 12x Cloves
- 2x Cinnamon Sticks
- 5x Cardamom Pods
- 4x Star Anise
Instructions:
- Peel Fruit and add zest to large Pan
- Juice Fruit into Pan
- Add Water, Sugar, and Spice Bags to Pan
- Cook on High until all Sugar is Dissolved
- Reduce to simmer and reduce by 1/3rd
- Add Wine, Rum, and Jägermeister Cold Brew and simmer for 5 min
- Remove from Heat and Discard spice Bags
Serve:
Serve Hot
Garnish: Star Anise, Orange Slice, Cinnamon
Tips & Tricks:
- Trying to figure out what to do with all those partial open bottles of wine at your home or bar? Well, here's your answer.
- Make it Ahead! I like to have mulled wine ready to roll in my fridge during the winter months. A quick heat up on the stove, in the microwave, an electric kettle, and you're off to the races.
- Travel with it hot. Are you heading to family dinner? Going to a friend for a fireside chat? Lowkey potluck with a neighbor? Heat this
Chef Santos' Cookies are decadent and rich, so I wanted a cocktail that could help cut through that sweetness while accenting those flavors and creating a moment and celebrating the season. Something with maybe some fortified wine to accent those spices, Acidity to cut through the sweetness, perhaps some rum to tie back to the molasses, and of course some Jägermeister Cold Brew to round it all out. Then it hit me; we should just make Mulled wine! Served hot, mulled wine is one of my favorite things about these winter months, and when paired with these cookies, it takes it all to another level. As you take a bite of the cookie, you get the salty kick of the peanut butter before getting the rush of the rich, decadent sweetness of the molasses and chocolate. Then as you take a sip of your mulled wine, you're immediately given relief as the mulled wine gains sweetness from the lingering cookie flavor in your mouth but still cuts through and gives you a nice dryness from the wine and spices with an excellent backing of molasses from the rum, and bold finish from the J.M.C.B.
