Dave Hill just finished writing his second book, Ben is spending his first Christmas away from his folks, and Chris tells a story about the time he ruined Christmas for his little sister.
Blend all the ingredients together.
Heat milk and cinnamon to just below simmer (must not boil). Remove from heat, cover and let stand for 15 minutes. Add the coffee liqueur to the milk and mix. Place plastic wrap on top of the milk so that no skin forms and refrigerate for about 4 hours. Dip the glass rim into some of the coffee liqueur and then press against the sugar to coat the rim of the glass. Place a heaped tablespoon of caramel sauce in the bottom of the glass. Gently pour the cinnamon milk up to .75 of the glass. Spoon a scoop of vanilla ice cream on top and sprinkle with some nutmeg and serve.
Soak the cookies in the milk until soft, then blend the cookie mixture with the ice cream. Serve topped with crushed up cookies.
Banks Milk Punch
1.5 oz Whole milk
1 oz Banks 5-Island Rum
1 oz Rémy Martin VSOP Cognac
.75 oz Honey syrup
1 dash vanilla extract
Add all the ingredients to a shaker and fill with ice. Shake, and strain into two chilled punch cups. Garnish with freshly grated nutmeg.
Peppermint Bark Milkshake (via)
2 cups vanilla ice cream
1 cup milk
1/3 cup chopped peppermint bark
Toppings: whipped cream and extra chopped peppermint bark
Put the the ice cream, milk, and chopped peppermint bark in a blender and blend until smooth. Pour into glasses, and garnish with whipped cream and extra peppermint bark. Serve immediately.