From the award-winning Pennsylvania Dutch Egg Nog (Gold Medal at 2022 San Francisco World Spirits Competition) and Peppermint Bark (Double Gold Medal at 2022 San Francisco World Spirits Competition) to the newest release of Salted Caramel (Gold at the Beverage Testing Institute, Platinum at the SIP Awards), there’s a festive option for all types of cold-weather sipping, as well as delicious and decadent desserts.
America’s Favorite Eggnog
Next to Mariah Carey’s All I Want for Christmas is You, there’s nothing quite as festive as Pennsylvania Dutch Egg Nog. It’s a delicious, easy cocktail for holiday entertaining, as it only needs to be poured over ice to enjoy. Made with fresh, locally sourced dairy cream from Pennsylvania, Egg Nog lovers & naysayers alike can equally appreciate the quality and thoughtfulness behind this Pennsylvania Dutch best-seller.
Festive Spiked Coffee
Pennsylvania Dutch adds a kick to festive coffee drinks, perfect for après-ski sipping, long winter walks or just hanging by the fire with friends. Pumpkin Spice Lattes and Iced Caramel Lattes are given a boozy twist, and the coffee-chain-favorite “cold foam” lattes are reimagined in this Iced Latte with Pumpkin Spice Foam. And for tea lovers, this Pumpkin Spice Chai Tea Latte is about as cozy as it gets.
Level-Up Your Espresso Martini
The easiest way to turn any espresso martini into a holiday espresso martini is by adding in a splash of Peppermint Bark Cream Liqueur or Pumpkin Spice Cream Liqueur. Salted Caramel is also a decadent addition to your espresso martini that can easily be enjoyed around the holidays or year-round!
Boozy Baking
Pennsylvania Dutch isn’t just for cocktails— The team has thoughtfully curated holiday recipes using all their seasonal flavors. With Pumpkin Spice Cream Liqueur, there’s pancakes, loaf cake, donuts w/ boozy pumpkin glaze, & cupcakes. These gorgeous Peppermint Bark Brownies use Peppermint Bark Cream Liqueur, and their famous Egg Nog is baked into Mini Egg Nog Cheesecakes. They also have a decadent crème brulee recipe with Salted Caramel Cream Liqueur.
Pumpkin Spice Donuts with Boozy Pumpkin Glaze
Total Time: 25 minutes
Prep Time: 10 minutes
Cook/Bake Time: 15 minutes
Ingredients
For the donuts:
● ½ cup of melted butter (salted)
● 3 eggs
● 1 cup of white sugar
● ½ cup brown sugar (or sub for ½ cup more white sugar)
● 1 ½ cup of pumpkin puree
● 1 ¾ cup of flour
● 1 tsp of pumpkin pie spice
● 1 ½ tsp of baking powder
● 1 tsp of vanilla
For the glaze:
● 2 cups of powdered sugar
● 2 tbsp of Pennsylvania Dutch Pumpkin Spice Cream Liqueur
● 3 tbsp of pumpkin puree
● 1 tsp of pumpkin pie spice
● ½ tsp of vanilla
Process
Step 1. Preheat your oven to 350 degrees and grease your donut shaped baking pan. Set
aside.
Step 2. In a bowl, mix together melted butter, eggs, sugar, pumpkin puree, and vanilla.
Step 3. In a separate bowl, mix together flour, pumpkin pie spice, and baking powder.
Incorporate the dry mixture into the wet mixture until there are no clumps.
Step 4. Use a piping bag to fill the donut pan. Make sure to fill each donut to ¾ full because they will rise.
Step 5. Bake for 15 minutes until a toothpick comes out clean.
Step 6. To make the Pumpkin Spice Glaze: In a bowl, combine the powdered sugar, pumpkin
puree, pumpkin pie spice, Pennsylvania Dutch Pumpkin Spice Cream Liqueur, and vanilla. If
you desire a thinner glaze, add 1 additional tbsp of Pennsylvania Dutch Pumpkin Spice Cream
Liqueur at a time until the glaze reaches your ideal consistency!
Step 7. Dip your donuts into the glaze or use a piping bag to drizzle the glaze on top! Enjoy!
Iced Latte with Pumpkin Spice Foam
Ingredients
● 2 espresso shots (sub iced coffee or cold brew!)
● 2 tbsp of pumpkin puree
● ¼ tsp of pumpkin pie spice
● ¼ tsp of vanilla
● ¼ cup of Pennsylvania Dutch Pumpkin Spice Cream Liqueur
● 2 tbsp of heavy cream
● Ice (as much as you like!)
Process
Step 1. Brew 2 shots of espresso. Set aside to cool while you prep your Pumpkin Spice Foam.
Step 2. Combine pumpkin puree, pumpkin pie spice, vanilla, Pennsylvania Dutch Pumpkin
Spice Cream Liqueur, and heavy cream.
Step 3. Froth or blend for at least 45 seconds until your milk reaches your desired consistency.
Step 4. Pour your espresso over a glass of ice and top with your fluffy Pumpkin Spice Foam!
Enjoy!
Mini Egg Nog Cheesecakes
For Spiced Graham Cracker Crust:
6 sheets graham crackers crushed
1 1/2 tablespoons (18 grams) granulated sugar
3 tablespoons (42 grams) unsalted butter melted
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
For Egg Nog Cheesecake:
2 blocks (454 grams) cream cheese room temperature
3/4 cup (150 grams) granulated sugar
2 large eggs room temperature
1/3 cup Pennsylvania Dutch Egg Nog room temperature
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
For Whipped Cream:
1/3 cup (75 grams) heavy cream
1 tablespoon powdered sugar
pinch ground nutmeg
pinch ground cinnamon
For Spiced Graham Cracker Crust:
Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set aside.
In a small bowl combine the graham cracker crumbs, salt, sugar, melted butter, ground nutmeg, and ground cinnamon. Mix until fully combined. The mixture should be the texture of wet sand.
Use the bottom of a clean cup to firmly press about 1-1 1/2 tablespoons of the crumb mixture into each liner.
Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow them cool completely.
For Egg Nog Cheesecake:
Turn the oven down to 300 degrees (F).
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
Add the egg nog, vanilla, ground nutmeg, and ground cinnamon. Mix until fully combined.
Fill each liner up almost to the top.
Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow sit until cooled to room temperature.
Transfer cheesecakes to the fridge until ready to serve.
For Whipped Cream:
In a medium bowl using a hand mixer beat the heavy cream and powdered sugar until stiff peaks form. Be sure not to overmix. You can add the nutmeg and cinnamon into the whipped cream or sprinkle it on top. I sprinkled it on top.
You can add a dollop of whipped cream to each Mini Egg Nog Cheesecake or you can add the whipped cream to a piping bag with a piping tip and pipe your desired amount on top.
Salted Caramel Iced Latte
Ingredients
2oz Pennsylvania Dutch Salted Caramel Cream
6oz Cold Brewed Coffee
Ice
Add ice and coffee to a glass.
Top with Salted Caramel Cream. Stir and enjoy!
Pumpkin Spice Chai Tea Latte
Ingredients
1oz Pennsylvania Dutch Pumpkin Spice Cream
1 Black Tea Bag
5oz Boiling Hot Water
¼ cup Milk
Instructions:
Add hot water and tea bag to a mug.
Let steep for 2 minutes, then remove tea bag.
Add in Pumpkin Spice Cream and sugar, if desired.
Froth milk and add to mug. Enjoy!
Peppermint Bark Brownies
Ingredients:
For Fudgy Brownies:
12 tablespoons (170 grams) unsalted butter melted
1 1/4 cup (266 grams) brown sugar packed
2 large eggs
2 teaspoons vanilla extract
3/4 cup (90 grams) all-purpose flour
1/2 cup (42 grams) cocoa powder
1 teaspoon salt
1 cup (170 grams) chocolate chopped
For Peppermint Bark Ganache:
1 cup (170 grams) white chocolate chopped
1/4 cup (56 grams) heavy cream
1/4 cup (56 grams) Pennsylvania Dutch Peppermint Bark Cream Liqueur
peppermint as needed
For Fudgy Brownies:
Preheat oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape. This will make it easier to lift the brownies out of the pan once cooled.
In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing will create tough brownies.
Fold the chocolate into the mixture and pour into the prepared baking dish.
Bake the brownies for 17-20 minutes, longer if you would like a firmer brownie
Remove from oven and allow to cool.
For Peppermint Bark Ganache:
Place the white chocolate in a medium sized bowl and set aside.
In a small saucepan combine the heavy cream and Pennyslvania Dutch Peppermint Bark Liqueur over medium heat until it comes to a low boil. Remove from heat and pour directly over the white chocolate. Allow the mixture to sit for five minutes.
Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
Cover the surface of the ganache with plastic wrap and allow to cool completely.
For Peppermint Bark Brownie Assembly:
When the ganache is fully cooled and thickened pour it over the cooled brownies. Use a spatula to spread it evenly.
Sprinkle your desired amount of crushed peppermints over the top.
Remove the peppermint bark brownies from the pan and cut into 16 bars.