The 'Cinnamon Sky' cocktail is a creamy, cinnamon-scented alcoholic drink perfect for winter parties and New Year's Eve evenings. The combination of delicate milk, thick cream, natural honey, and vodka creates a velvety texture, while the addition of ground cinnamon and vanilla gives the drink a spiced-sweet depth. Served over crushed ice, garnished with a cinnamon stick and orange peel, it looks elegant and festive — it has a creamy color with light brown cinnamon swirls. This drink combines the comforting taste of homemade eggnog with the simplicity of cocktail preparation, making it perfect as an aperitif for New Year's Eve 2025 or as a dessert cocktail after a festive dinner. Serve chilled in low, wide glasses, with the option to prepare a non-alcoholic version (by replacing vodka with more milk or plant-based drink).
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Chill 4 low, wide glasses (old-fashioned) by placing them in the freezer or filling them with ice for 5–10 minutes. After chilling, remove the glasses and discard the ice just before serving.
On a small plate, spread out the powdered sugar. Moisten the rim of each glass with a piece of orange (rub with the peel) or a slightly damp cloth, then turn the rim in the powdered sugar to create a thin, even layer of sugar.
In a jug or large bowl, combine milk (400 g/ml), cream (80 ml), honey (60 g), vanilla extract (10 g), and 4 g of ground cinnamon (save 2 g for sprinkling). Whisk with a hand whisk for 1–2 minutes until the honey is completely dissolved and the mixture is smooth.
Fill the shaker halfway with crushed ice (about 100 g of ice per serving; a total of ~400 g divided into 4 portions). Pour 1/4 of the prepared mixture (about 140 ml) into the shaker, add 40 ml of vodka and 1.5 g of ground cinnamon (1/2 teaspoon of dried). Cover the shaker and shake vigorously for 12–15 seconds — you will feel the metal cooling and condensation forming on the outside. Repeat for each of the 4 portions.
Take out the chilled glasses. Fill each glass evenly with crushed ice (about 100 g). Strain the contents of the shaker into the glass through a sieve to separate the fine ice and ice chunks. Shake the remaining mixture again and pour it into the next glasses until you divide the liquid into 4 portions.
Sprinkle each serving with the remaining ground cinnamon (about 0.5 g per serving — 2 g in total) and gently grate a thin strip of orange peel over the surface to release the essential oils. Place one cinnamon stick in each glass as a stirrer and decoration.
Serve immediately while the cocktail is still very cold and slightly frothy. If you are preparing more servings, keep the milk and cream mixture in the refrigerator, but blend with vodka and ice just before serving to maintain the creamy texture.
Cinnamon was so valued in ancient times that it was used as a gift for monarchs and gods. In European cuisine, cinnamon began to be widely used in desserts and beverages only after centuries of spice trade.
Serve in low glasses with a cinnamon stick as a stirrer. For an elegant effect, use a thin strip of orange peel and a delicate rim of powdered sugar. You can offer guests an extra portion of cinnamon and honey to season the cocktail to their taste.
The prepared milk and cream base can be stored in a closed container in the refrigerator for up to 24 hours. Do not mix with vodka and ice earlier than 30 minutes before serving — longer storage after adding ice will dilute the drink. Ready-served cocktails should be kept in the refrigerator for a maximum of 6 hours (due to the cream), but it is best to serve them immediately.
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