Hello loves!

I hope this is finding you on Christmas Eve in a jolly mood. I can’t believe it’s Christmas already! I also can’t believe I’ve been completely done and ready for Christmas several days early! That never happens! I guess work being super slow this December made it a lot easier to get things done.

What are your holiday traditions? Do you celebrate Christmas on Christmas Day or Christmas Eve? Do you have traditions for both days? Christmas Eve is pretty laid back around here. It’s mainly doing any meal prep for Christmas Day dinner. One tradition I’m holding tight to is ordering Chinese takeout for Christmas Eve dinner. That way the kitchen stays clean and ready for the morning.  On Christmas morning I cook a breakfast and make mimosas. This year I’m making eggs, bacon, and cinnamon rolls with homemade buttercream frosting AND I’m letting you in on my Christmas Mimosa recipe! After breakfast it’s getting ready and start throwing things into the oven because my family always have had a holiday lunch than dinner. At least time wise (1:30p) because otherwise it’s a big dinner with all the fixins. After linner (lunch/dinner) we open presents, eat sugary delights, and everyone heads home. We always round out the night by watching Christmas Vacation.

Let’s get back to these mimosas! I started this because for a couple years I made a champagne mustard crusted roast beef and I needed to use up the rest of the champagne so naturally I went with mimosas. This year even though I’m preparing a stuff pork loin I’m still keeping the mimosa tradition alive. Because… champagne. I like to call this the Christmas Mimosa because it’s a festive twist on the traditional Mimosa. This one includes cranberry apple juice and champagne. That’s it. Unless you want to go the extra mile and make it fancy by garnishing it with sugared cranberries and rosemary sprigs. That will certainly make it pretty but honestly I’m just drinking it in my kitchen as I cook dinner. Out of respect for the elders we have dry holidays. Whoops, I knock back the Christmas cheer before they get here.

To make the Christmas Mimosa add 1 ounce cranberry apple juice (you could also use pomegranate juice or just cranberry juice) to a champagne flute and top the rest with champagne of your choice, I use either a local bubbly or my favorite national brand Korbel. Cheers and enjoy!

xoxo,

Amy