For years, I worked as a freelancer from my home, where I had total control of what treats came into the house and, thus, went into my face. That arrangement no longer exists, and my self-control has gone straight out the window for another festive season.
Our office is blessed with very generous listeners and clients who drop by almost daily this time of year with a tray of fresh baking and bits n’ bites in hand, leaving our small work kitchen overflowing with goodies of the sweeter variety. At which point, I, being focused on a task and not hungry in the slightest, divert from my path to the photocopier in order to grab a handful of whatever the treat of the day might be.
I’m sure you can relate, and if you can’t, I’m sorry but we can’t be friends.
Everybody has their favourites, of course. The chocolate haystacks didn’t last long, the shortbread is just crumbs by now, and to whomever dropped off the sour cream and onion bits n’ bites, thank you, and please leave the recipe next time.
Speaking of recipes, some people believe in taking their secret formulas to their graves, but not me. I believe in sharing those recipes with all who care to ask. That’s how traditions get passed along, after all, and why my boys now know the joys of my Grandma’s Cherry Surprises, whipped shortbread, and the incredibly difficult to eat but impossible to resist Snowballs. And, that spirit of sharing is why I’m about to give you my recipe for the one treat requested by friends and family year after year — my Homemade Irish Cream Liqueur.
But, before I do, take note: There are raw eggs involved. There’s also alcohol, whipped cream and almond extract in the mix. So, knowing all that, I’ve changed my mind. Not wanting to be responsible for giving your family the unwelcome gift of salmonella, a deadly allergic reaction or nasty hangover for Christmas, I will instead offer my recipe for Coffee Punch.
Combine 2 quarts of cooled strong coffee with 2 cups of milk, 2/3 cup of sugar, and 1 Tbsp vanilla extract. Stir it up and chill. Put a gallon of soft vanilla ice cream in a large punch bowl — National Lampoon Moose Head bowl is ideal if you have one — and pour the coffee mixture over top, stirring gently until the ice cream has dissolved. Top each glass with a generous dollop of whipped cream and a sprinkling of nutmeg, and enjoy!
It’s a super easy and delicious option for the non-drinkers and designated drivers in the crowd, or add a splash of Irish cream (homemade or otherwise) for an extra bit of delicious in every sip.
Whatever your beverage of choice, let us all raise our moose mugs and cheers to the people, traditions and treats that make this season so very sweet.
Chrissy Cruickshank is a creative writer at 105.3 ROCK. You may hear her from time to time with comments on Poncho and Cassie’s morning show. Listen at 105.3 ROCK.
