Every year, for as long as I can remember, Christmas morning has been all about coffee, cocktails, and chocolate. As an extremely liberal blended family of Jews and Christians, we shamelessly celebrated both Christmas and Hanukkah, focusing more on the food and drink than on any other significant aspects of these holidays.
First thing on Christmas morning, my grandfather would make top-notch espresso, and the adults would get their daily dose of caffeine as the kids dumped out their stockings and sifted through Santa’s gifts. Once the initial rush had mellowed, my grandfather would disappear into the kitchen again and return with the family’s signature cocktail: White Minx.
This cocktail appeared at a Christmas cocktail party my grandparents went to in the late 1970s. It was so incredible that my grandmother demanded the host give her the recipe, which was then jotted down on a large Christmas napkin. This napkin lived in a drawer in my grandparents’ kitchen through my entire childhood, and eventually became permanently enshrined in a large Ziploc bag. I eventually made a photocopy of the storied napkin and took the recipe with me to every Christmas party I attended in college. White Minx is now a legend; the people in my life have been delighted (and sometimes gently over-served) by this delightful concoction.
In our house, White Minx is served with dark chocolate See’s Candy, a West Coast favorite (I recommend the nuts and chews mix). White Minx tastes the way you imagine snow would taste, if it were a frothy, boozy cocktail. After a couple rounds of White Minx and decadent chocolates, the kids are done opening presents, at which point the adults always seem to disappear for an early afternoon nap. When everyone wakes, there is a spread of bagels and lox, followed by a long debate over where we should order Chinese take-out from for dinner.
Mix ingredients in a blender and blend until frothy and smooth. Serve in dainty tea cups or short rocks glasses. Makes 4-6 servings.
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