Photo by Annabelle Breakey; styling by Karen Shinto
6 of 9Photo by Annabelle Breakey; styling by Karen Shinto
Make it a snap
Hold a potluck. Assign a recipe to each friend. The booze, cream pies (in pan), and beignets (frozen) are easiest to transport.
Simplify the bar. Set out hot chocolate in a thermos, with nut- flavored or peppermint liqueurs so guests can serve themselves.
Cherry-pick. Choose one or two recipes (beignets should be on your list) and supplement with store-bought truffles.
Plan. Do a little each night. Each recipe can be prepared ahead and baked or set out on the day of the party.
Photo by Annabelle Breakey; styling by Karen Shinto
7 of 9Photo by Annabelle Breakey; styling by Karen Shinto
Choctails
Why stop with the desserts? Add chocolate to your cocktails. To serve 12 guests, stock your bar with 1 bottle of ruby port, 1 bottle of chocolate liqueur, and 3 bottles of sparkling wine.
Photo by Annabelle Breakey; styling by Karen Shinto
8 of 9Photo by Annabelle Breakey; styling by Karen Shinto
Ruby Port Sparklers
For each cocktail, pour 2 tbsp. eachchocolate liqueur (such as Godiva) and ruby port into a Champagne flute. Top with sparkling wine. Garnish with a lemon-zest strip.
Photo by Annabelle Breakey; styling by Karen Shinto
9 of 9Photo by Annabelle Breakey; styling by Karen Shinto
Chocolate and Port Sippers
For each drink, pour 2 tbsp. each chocolate liqueur (such as Godiva) and ruby port in a 4 oz. highball glass filled with ice. Garnish with a lemon wedge.