Photo/Marshall Gordon

Japanese green tea powder makes an appealing visual counterpoint to the red cranberry juice in this savory mix of creamy, Christmasy flavors from Mary Lou amd Robert J. Heiss' Hot Drinks, (Ten Speed Press, 2007).

"Replace the fresh cranberry garnish with an old- fashioned candy cane if you wish," says Mary Lou Heiss, who also co-owns a gourmet store in Northampton, Mass. with her husband. "Either way, a dusting of matte green matcha adds an elegant finishing touch."

It's also important to use 100-proof peppermint schnapps, she says. "The 40-proof version doesn’t provide the desired balance of flavors."

Serves 4

Ingredients:

12 fresh cranberries for garnish
1 1/2 cups cranberry juice (100 percent juice)
1/4 cup (2 oz.) white creme de cacao
1/4 cup (2 oz.) ces) 100-proof peppermint schnapps
1/4 cup heavy cream lightly whipped with 1 tsp. sugar for garnish
pinch of Matcha powder for garnish

Instructions:

1. Spear three cranberries each onto four bamboo skewers or heatproof swizzle sticks.
2. Pour cranberry juice into a small saucepan over medium heat and bring to a simmer.
3. Lower heat, add creme de cacao and peppermint schnapps and stir to blend and release some of the alcohol. Continue to cook over low heat for exactly 1 minute.
4. Pour the hot beverage into footed glass mugs and place a small dollop of whipped cream in each.
5. Garnish with cranberry skewers and use a fine-mesh sieve to gently tap a light dusting of matcha over the whipped cream. Serve hot.

Reprinted with permission from Hot Drinks (Ten Speed Press, 2007) by Mary Lou Heiss and Robert J. Heiss, www.tenspeed.com

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