Firefly Spirits, a local spirits brand that offers over 10 flavors of Sweet Tea Vodka, moonshines, and Southern vodkas, recently shared three boozy recipes to bring you some cheer for the upcoming holiday season.
Enjoy some of these festive beverages:
Spiked Hot Cocoa
A favorite winter-weather drink with a twist: make a cup of your favorite hot cocoa and add a (generous) splash of Firefly Caramel Moonshine for some sweetness with a kick. Top with mini marshmallows and a light caramel drizzle.
Need help making hot cocoa from scratch? You’ll need:
● 2 tablespoons cocoa powder
● 1 to 2 tablespoons sugar (the more you use, the sweeter it will be)
● A pinch of salt
● 1 cup whole milk
● ¼ teaspoon vanilla extract
Whisk together cocoa powder, sugar, salt and 2 tablespoons of milk in a saucepan over medium-low heat until dissolved. Whisk in the rest of the milk and heat over medium heat until hot. Still in vanilla (and moonshine) and serve!
A festive way to spice up your next winter gathering (socially-distanced, of course), this powerful punch uses not one but TWO of Firefly’s favorite beverages: Firefly Cherry Moonshine and Firefly Lemonade Vodka.
Combine 12 ounces of frozen lemonade concentrate with one cup of Firefly Lemonade Vodka and ½ cup Cherry Moonshine in a large bowl or pitcher. Add a generous splash or two of lemon or cherry soda (Cheerwine is a great go-to!) of your choosing and stir together. Garnish with sliced lemons, frozen cherries, or any frozen berries of your choice.
“Better Than Grandma’s” Moonshine Pie
There’s no such thing as skipping dessert around the holidays, especially when there’s booze in it. To make this boozy pie, you’ll need 1 cup light brown sugar, ¼ cup and 1 tablespoon flour, 1 ¼ cups milk, 2 eggs, 2 tablespoons butter, 1 tablespoon Firefly White Lightning Moonshine, 1 (9-inch) pie crust, and 1 cup unsweetened coconut flakes.
Combine ¾ cup sugar, flour and salt in a double boiler. Add milk and cook until thickened, around 20 minutes. The Firefly White Lightning Moonshine offers a kick without overpowering the other ingredients.
Place coconut flakes in a large pan over medium heat and toast until golden brown, around 7 minutes. Beat egg yolks until thick. Gradually stir ¼ of the hot mixture into yolks before adding them back to the pot. Cook for 15 minutes, stirring constantly. Remove from heat, stir in Moonshine and butter, and let cool.
Beat egg whites until foamy. Gradually add remaining ¼ cup sugar, beating until soft peaks start to form. Fold egg whites into mixture and spoon filling into pie crust. Sprinkle with toasted coconut flakes and chill until set, about four hours.