Looking to be this year’s “hostess with the mostest”? We’ve rounded up a list of seasonal cocktail and food recipes made with (or paired with!) the iconic Coca-Cola Original Taste or Coca-Cola Zero Sugar for all your holiday gatherings. If you fancy sipping an Espresso Eggnog Martini paired with potluck favourite Spinach Asiago Artichoke Dip, we have you covered this holiday season. —Vita Daily
Espresso Eggnog Martini
Espresso martinis work any time of the year! For a festive take on this trendy cocktail, try the irresistible combination of Coca-Cola, Bacardi Spiced Rum, a shot of espresso and creamy eggnog poured into a chilled cocktail glass with a dash of nutmeg.
2 fl oz Coca-Cola
1 ½ fl oz Bacardi Spiced Rum
2 fl oz eggnog
1 fl oz espresso shot
½ fl oz simple syrup
3 coffee beans
1 dash of nutmeg
Combine Coca-Cola, rum, eggnog, espresso shot, and simple syrup into a cocktail shaker half-filled with ice. Stir until chilled, then pour into a cocktail glass. Garnish with coffee beans and a dash of nutmeg.
Kiss Under The Mistletoe
Enjoy this Christmas-inspired cocktail combining classic Coca-Cola, fresh orange, grenadine, and warming notes of Bacardi Spiced Rum. Served over ice and garnished with rosemary skewered cranberries.
3 fl oz Coca-Cola
1 ½ fl oz Barcardi Spiced Rum
½ fl oz grenadine
1 orange wheel (fresh)
1 sprig of rosemary (fresh)
4 cranberries (skewered)
Fill a rocks glass with ice. Add rum and grenadine. Stir to combine. Top off with Coca-Cola. Garnish with orange wheel, rosemary, and skewered cranberries.
Spinach Asiago Artichoke Dip
Spinach dip has been a holiday potluck favourite for years. Try this trendy, spin on an old crowd pleaser—asiago and artichoke—and pair it with a Coca-Cola cocktail. It’s deliciously rich and creamy, surprisingly cheesy, and overflowing with fresh tasting spinach and artichokes. Plus, this version is simple to make, oven-baked and served warm and melty. Try it at home with family or share it with friends.
240 ml herb cream cheese, well softened
60 ml sour cream
60 ml lite mayonnaise
1 clove roasted garlic (15 ml)
160 ml finely shredded asiago cheese
120 ml finely shredded mozzarella cheese
60 ml diced yellow onion
30 ml finely diced green onion
45 ml all-purpose flour
Pepper, to taste
120 ml roasted red peppers (drained, dried, and chopped)
1 x 420 ml can quartered artichoke hearts (squeeze to drain excess liquid, squeezed to drain excess liquid, and chop into small pieces
180 ml frozen spinach, thawed, squeezed to drain excess liquid, and chop into small pieces
4 slices of bacon, sliced into short, thin strips
Preheat your oven to 180 °C. Spray a 23 cm pie plate or 23 cm cast iron skillet with non-stick cooking spray and set aside. Add artichoke hearts to a strainer and press to remove any excess liquid. Transfer artichokes to a cutting board and chop. Set aside. Place bacon in a small skillet and cook over medium heat until crispy. Remove to a plate and keep the bacon drippings. Add diced yellow onion to the skillet with the bacon drippings. Cook 3-5 minutes at medium heat until soft and caramelized. Add spinach and roasted garlic to the skillet and cook another minute until spinach is wilted. Set aside. In a large mixing bowl, add sour cream and flour. Stir and add the lite mayo, chopped artichoke hearts, roasted red peppers, bacon, cooked spinach and onion mixture. Then fold in the mozzarella cheese and 120 ml of asiago cheese, and black pepper. Transfer the mixture to the prepared baking dish/skillet and top with remaining 60 ml of asiago cheese. Bake, uncovered for 30 minutes until heated through and lightly browned. Serve with toasted baguette slices, pita chips, tortilla chips or veggies and enjoy with an ice-cold Coca-Cola or cocktail.