Aloha

aloha

Come Get Lei’d 

Y‘all know I love a good party and in my opinion most good parties have a theme to make the party super #epic! Being that summer is almost over I think you should all throw an epic summer bash…luau style! My mom and I threw one at the beginning of summer for her birthday and it was an absolute blast! Everyone had a great time! Now, I can’t give you all my secrets but check out my Luau guide & pics below. If you’re inspired to throw your own Luau bash make sure to take pics and share ’em with me!

Luau Guide:

  1. Lei’s (an abundance of colors for your guest, you should have triple the amount of lei’s as you do guest so your guest can layer up)
  2. Ankle Lei’s – these are super cute Oriental trading has some nice ones.
  3. Bar – We did ours Tiki Style
  4. Fun Drink-ware – Fun, bright, vibrant colors of margarita glasses, tiki cups, daquari glasses, and fun drink stirrers. (we used plastic drink-ware of course.)
  5. Drinks – Have a fun bar with 2-3 hawaiian themed alcohol drinks and of course some Jell-O Shots to top it off. In addition make sure you have some non-alcoholic beverages for the kiddos and those who don’t drink alcohol.
  6. SN: I made a killer Jungle Juice lol so I took keys from anyone who was having a drank!!!
  7. Food – Pot luck style is the best for your budget. Have each guest bring a Luau themed side dish and/or dessert. You can handle the main dish…the meat. Have 2 or 3 meat options, we had pork and chicken.
  8. Photo Booth – You have to have a designated area with a cool Luau back drop and lots of photo props to make your party truly epic!
  9. Music – Make a bangin playlist the whole party can enjoy!
  10. Finally – Make sure your guest list is #epic with all your fave friends & family that love to have a good, safe, drama free time.

Check below for the recap from my Luau! 🙂 

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Xoxo,

Destinee Milian 

#HashtagLunchbagPDX

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I had an amazing time hosting my first #HashtagLunchbag event. Thank you to all of the volunteers who came out to help assemble and/or pass out the lunch bags. I appreciate all your help tremendously and I’m sure the 150+ individuals we fed appreciate your help also! You did an amazing job and it did not go unnoticed. I also want to thank Cooks Security Group for allowing us to use their facility to set up our lunch bags. 🙂

The next #hashtaglunchbagPDX will be on Saturday, November 12, 2016. In addition to the lunch bags we will also be providing hygiene packets and set up a soup stand in downtown Portland as well. I hope to see you all there as well as some new faces! RSVP here for the November #giveback and take a look at what will be needed.

Take a look below for a recap on our event 🙂

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StayFresh

Hey Guys,

The Destinee Milian car air fresheners are back in stock on my Big Cartel site & they currently come with free shipping! They currently come in two amazing scents: Calvin Klein Splash and Cranberry-Orange…super yum! And my #Wake&BakeCo. air fresheners will launch during the first live stream show in August!

Also 25% of proceeds go to charity for toys for sick infants, children, and toys with long hospital stays during the holidays.! So keep your car fresh for a good cause! Click here to buy your air freshener now #StayFresh.

Xoxo,

Destinee Milian

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Wake&BakeCo. New Logo

#Wake&BakeCo.

#Wake&BakeCo. is entering the final stages of launching the Youtube show & the cook book. Just a few more months and it should be ready to launch. Check out the new #Wake&BakeCo. logo below, and stay tuned for yummy recipes that will posted here on my site, under the tab “Wake and Bake!” Also stay connected with my Facebook and Instagram pages so you can get quick and easy DIY recipes for your hair and skin; all with ingredients from the kitchen! 🙂

Xoxo,

Destinee Milian 

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#WomenWithVision Tea Party

Destinee Milian’s #WomenWithVision Tea Party

I had my first #WomenWithVision party this past Sunday; which ironically happened to by International Day of Happiness. For my first #WomenWithVision party I decided to have a tea party, I felt the setting would be great for a table discussion, icebreakers, and introductions.

I provided each guest with a welcome packet that included important life concepts and ideas that I believe are critical to success. The packet also included a book list, a #wakeandbakeco meal plan guide, and since it was a tea party I also included life lessons you can learn from Alice in Wonderland. The point of my #WomenWithVision parties is for women to empower one another to be successful, to be hungry, to be a goal digger, and to show gratitude for the blessings we have; at our table discussion we discussed ideas, dreams, current projects, money, and goal setting.

To thank and motivate my guest, I gifted each of them with their own gratitude/blessing jar. The main attraction for this particular #WomenWithVision party was my vision board station; equipped with poster boards, fancy papers, stickers, magazines, glue sticks, scissors, and lots of positive affirmations.

At my tea I served an array of tea options, coffee, punch, and added a mimosa bar. I served fruit in cute martini cups, tea sandwiches, cupcakes, scones, and my infamous hand made candied apples.

After we sipped our tea and had our table discussion we popped some bubbly and made vision boards.

I had an amazing time and I’m sure my guest did too! I can’t wait for my next #WomenWithVision party which I’m planning for June.

Check out the some photos from the event below!!

Xoxo,

Destinee Milian

(P.S. My romper in the photo below is from HotMiamiStyles)

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#MyVisionBoard

#MyFaveCandles

A must have in my house is an abundance of candles. Candles are definitely something I’d like to add to the #DestineeMilianBrand one day. I absolutely love them! I go to Bath & Body Works and Henri & Bendel and stock up every couple of months. I grab a few Yankee Candles every time I’m in Target, and I grab about five from Victoria Secret when they have their signature scents in candles during Christmas time. But one candle I must have in my house at all times is Crisp Champagne by Voluspa Candles. This is my absolute fave candle and I have one in my online Nordstrom’s shopping cart right now as I type. Voluspa Candles are the crème de le crème of candles in my opinion; and they’re not too pricey.

Voluspa Candles:

Crisp Champagne – $27

Purchase at Nordstrom.com

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Champagne Rose – $25

Purchase at Voluspa.com

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Le #Mimosa Bar

Mimosas are the perfect edition for any brunch, breakfast, lunch, gathering, and event. You can make a traditional Mimosa or you can get a little jazzy and spruce ‘em up with different juices and fruit. I recently had a #MimosaBar at my last event and it was a major hit. I plan on having one at every event from here on out, from teas to brunches to extravaganzas, every one loves a good #Mimosa. Take a look below at some ideas to have your own Mimosa bar.

*Champagne Tip – With Mimosas it’s not necessary to get the top tier champagnes (Dom Perignon, Ace of Spades, Veuve Cliquox, Moet, etc.) because the juice you mix in your Mimosa takes away the flavor of the champagne; kind of like if you put a little water in your Pepsi to dilute the carbonation a little. I find it better to purchase a brut champagne that runs about $10 – $15 a bottle rather than $60 and up a bottle, especially for large events.

My Mimosa Faves

Traditional: ½ Champagne & ½ Orange Juice
Apple Cider: ½ Champagne & ½ Apple Cider
Cranpagne: ½ Champagne & ½ Cranberry Juice
Tropical Fizz: ½ Champagne & ½ Pineapple Juice
Cream Cicle: ½ Champagne & a scoop of Orange Sorbet
Cotton Candy: ½ Cotton Candy topped with Champagne

My Fruit Garnish Faves– (fresh or frozen)

Strawberries
Blueberries
Raspberries
Blackberries
Oranges
Grapes

You can a little more fancy and wet the rims of the champagne flutes and roll them in sugar or edible glitter and place pretty paper straws in the glass.

Whether you go traditional or get jazzy all you need to do is pour up some bubbly and let your guest choose their juices and fruit garnishes.

Champagne, Juice, Garnish, and Enjoy! #InThatOrder

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#DestineeMilianToyDrive 2015 Recipes

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So I’m proud to say that #WakeandBakeCo. finally made it’s first appearance at my 5th annual Toy Drive. I’m even more proud to say, that all of my party guest thought the event was catered by another company because of how delicious the food was and how impressive the treats looked. Much to their surprise my entire event was catered by myself, on behalf of my #WakeandBakeCo, which as you know has just been a blog up until this point. I can’t wait to incorporate a cookbook, webisodes, and merchandise. #StayTuned

The menu for my toy drive included: Truffle Mac & Cheese, Garlic Mashed Potatoes, Corn on the Cob, and Italian Herb Meatballs. The dessert menu included: Candied Applies, Sugar Cookies, Oreo Rice Krispy Treats, Chocolate Covered Pretzels, and a two layer Red Velvet Cake. I made all of the food and desserts from scratch!

Since you all loved the food so much, it’s only right that I provide you with a few of the recipes! So below are the four recipes y’all loved the most!

ThePerfectTruffleMac

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This was a big hit at my toy drive; it is a little pricey to make but totally worth it for big events, special occasions, and holiday dinners. You can use any cheese, along with the Parmesan. I used Sharp Cheddar, Colby jack, and Parmesan.

Here’s Whatcha Need:
Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick)
Salt, to taste
1 lb. elbow macaroni
2 tsp. truffle oil
1/4 cup all-purpose flour
1/2 tsp. sweet paprika
1/2 tsp. Dijon mustard
2 cups milk
1 cup half-and-half
Freshly ground pepper, to taste
1 1/2 cups shredded Gruyere cheese
1 1/2 cups shredded white cheddar cheese
2 Tbs. minced fresh chives

Here’s Whatcha Do:
1. Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.

2. Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.

3. Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyere and cheddar. Stir until smooth.

4. Pour the cheese sauce onto the macaroni, add the chives and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.

CC: Williams-Sonoma One Pot of the Day

#Destinee’sInfamousItalianHerbMeatBalls

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Okay, these meatballs were everyone’s favorite! I should keep it to myself lol, but I suppose I’ll share. Now below is a list of what you need and the directions, however, I don’t usually measure I had the seasonings to the liking of my taste, which is a little more than what the recipe calls for. I also spoon more marinara over the meatballs once they are finished baking, and I allow them to bake and additional 5-10 minutes once they marinara is spooned on.

Here’s Whatcha Need:
1 pound lean ground beef
½ cup Italian breadcrumbs (or more)
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)

½ small onion, grated (or minced)

2 tablespoons marinara

1 tablespoon rosemary, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon basil, chopped

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

1 large egg, lightly beaten

Here’s Whatcha Do:
1. Preheat oven to 375°.  Prepare a baking sheet by lining with parchment paper.

2. In a large mixing bowl, combine all ingredients. Mix well; do not over mix or you will have tough meatballs.

3. Spoon out about 1 tbsp. portion out meat, roll, and place on baking sheet, (I put foil over a cookie sheet and baked on that.

4. Bake for 20-22 minutes.

#CandiedApples

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This was my first time making candied apples, like the ones you get at the fair. They were so beautiful & loved so much that I think I’ll make them at more of my events! The main tip I have for this recipe is to use an old pot and soak it in hot water after you’ve made your apples, refill with hot water and dump continuously until all of the candy is out of your pot. For my toy drive I made teal and silver apples!

Here’s Whatcha Need:
6-8 medium apples (washed, dried & stems removed)
3 cups of white sugar
½ cup light corn syrup
1 cup water
1 tsp. vanilla extract
2 tbsp. white food coloring (I recommend AmeriColor Bright White, I had to order this on Amazon)
2 tsp. of gel coloring (I used Wilton teal, but you can use any gel food color, just remember it has to be gel food coloring not regular food coloring – the more color you use, the brighter the apples will be!)
Candy Apple Sticks (or craft sticks, make sure they have a sharp point on one end.)
Cookie Sheet lined w/ Parchment Paper (not wax paper!!)
Non-stick Spray
Heavy Duty Boiler or Sauce Pan
Candy Thermometer
Rubber Spatula

**For the Silver Apples I use the same recipe, but I don’t use the gel color. I only use the AmeriColor in Bright White. Once the apples are set I used Wilton Silver Spray Mist & silver sugar sprinkles.

Wilton Spray Mist – the trick is to spray in light doses so it doesn’t run. Once you reach your desired color of silver (or which ever spray color mist you choose) your apples are all set. If you want sprinkles, paint the apple with white corn syrup and sprinkle the sprinkles on or roll the apple in the sprinkles if you can do so w/out breaking the sticks.

Here’s Whatcha Do:
1. Insert the candy thermometer inserted into the mixture but not touching the bottom, if it’s touching the bottom of the pot it will not read accurately.

2. Coat the ½ cup with non-stick spray and pour in corn syrup, then pour corn syrup into pot.

3. Add the sugar water, and food coloring (both the white and color you want the apples to be) in a heavy pot. Lightly stir with spatula. Turn on medium to high heat and let the mixture come to a boil.

4. Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. Monitor mixture closely; if temperature goes over 302 your apples with have a lot of air bubbles.

5. While that’s going on… make sure your apples are ready – washed, dried, and on the sticks; also make sure your cookie sheet is lined with parchment paper.

6. When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla. Stir it gently and don’t allow too much air to get in.

7. You must work quickly because the candy will start to cool immediately. As soon as the flavor is evenly mixed in, begin dipping your apples. To dip your apples, slightly tilt the pot, dip & spin the apple as close to the top of the apple as you can. Set coated apple aside on parchment paper and dip your next apple.

8. After all your apples are dipped, run hot water in your pot immediately. Apples will set very quickly; I let mine sit for 15 minutes before moving them to the display table.

*If you’re going to use a spray mist for your color, let white-coated apples sit for 30 minutes.

#RedVelvetCake

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I made my cake from scratch, but I’m going to tell you an easier, quicker way to make a red velvet cake, simply by adding to a white box cake! I also made my Cream Cheese Butter Cream Frosting from scratch, you can buy some premade or email me for the recipe.

Here’s Whatcha Need:
1 white cake mix (Betty Crocker, Duncan Hines, Pillsbury etc.)
1 cup (8 oz.) sour cream
½ cup buttermilk
⅓ cup oil
3-4 eggs (4 eggs will make the cake more moist)
1 oz. red food coloring (or less depending on the color you’re going for.)
½ tbsp. vanilla extract
1 tbsp. vinegar
2 tbsp. cocoa powder
1 box instant vanilla pudding

Here’s Whatcha Do:
1. Spray your pan with nonstick spray and sprinkle a little flour inside the pan as well. I used two small round cake pans for my cake.

2. Thoroughly mix all ingredients together in blender or Kitchen Aid. Bake at 325° for about 35-45 minutes (for 8″ or 9″ round pans). Allow to cool for 10 minutes in the pan, then flip out and completely cool on a cooling rack.

3. Once cake is cool spread frosting over the top of the bottom layer of cake and then stack the other cake on top and frost completely.

4. Hope you enjoy these recipes, they’re super fun & yummy, and your family and friends will rave about them until the end of time! I pinky promise

Xoxo,

Destinee Milian

#WakeandBakeCo

#DestineeMilianToyDrive 2015 Ugly Christmas Sweater Party

Every year for my birthday I throw a toy drive for the local children’s hospital. I started this toy drive when I moved to Miami, FL about five years ago. I got the idea to start the toy drive when a few of the friends I met in my new city asked me what I wanted for my birthday. I truly couldn’t think of anything that I wanted (other than food lol) because I’m blessed enough to have everything I need and fortunate enough to provide myself with everything I want. So, when friends ask me what I want I can never think of anything.

When reflecting on my blessings, I realized that not everyone is as fortunate as I am. I thought about the homeless, the sick, and the poor. I thought about the millions of children who have to spend their holidays in hospitals, and the parents who are knee deep in hospital bills, many of them with other children to take care of as well.

And one day it hit me, I knew what I wanted for my birthday; I wanted to bring a smile to a child’s face and relief to a parent during the holidays, my birthday is two weeks before Christmas so there’s no better time to donate toys. I called my local children’s hospital (which was Miami Children’s Hospital at the time) and asked them how I could help. Once I got the information I needed I told all my friends to bring a new and unwrapped toy for a child of any age to my birthday dinner. I purchased a few toys myself and donated the toys to the hospital. It was so rewarding and the hospital was so grateful that I’ve been doing it every year since. It truly is my favorite time of year! It feels good to bless other people.

This year the #DestineeMilianToyDrive was the biggest one yet and toys were donated to Doernbecher Children’s Hospital in Portland, OR at OHSU. The toy drive was an Ugly Sweater themed party and I catered the entire event to introduce my #WakeandBakeCo. brand; I made all types of desserts and a nice dinner with Truffle Mac, Italian Herb Meatballs and more! You can get these recipes and more in my blog section!

There was also lots of fun stations at my party: a photo booth station, a toy donation station, a card signing station for the children & staff at Doernbecher, and a game station; there was a mimosa bar and a hot chocolate bar! The toy drive was so much fun and so successful, take a look at all the treats and fun we had!

P.S. Stay tuned for #DestineeMilianToyDrive 2016 which will be a Masquerade Ball theme birthday party/toy drive. Save the date 12/17/16 #thegiftofgiving


#TheToys

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#WakeandBakeCo

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#PhotoBoothFun

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BehindTheScenes (short vids)

Tis’ the Season to #WakeandBake

#Christmas season is my absolute #fave season! I look forward to it each and every year. As you know I love to cook & #bake so I always make a big feast with lots of treats, it’s like Thanksgiving 2.0 in the Milian house.

I’m big on three items on Christmas Day: a delicious side, a delicious dessert, and a wonderful adult drink. Whether you’re throwing your own Christmas dinner, or attending one these three categories are a must. Here are three of my favorite options to make on Christmas Day; sweet potato soufflé, peach cobbler, and of course coquito.

SN: I always make a red velvet cake, what’s more Christmas than red velvet desserts? My fave #RedVelvetCake recipe will be posted in my next blog post titled #DestineeMilianToyDrive Recipes so stay tuned.

#ADelicousSide – Sweet Potato Sou-What???

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Sides are important for any dinner, especially on holidays where there’s an abundance of food. Sides complete the meal and keep you coming back for more. My Christmas sides always include; mashed potatoes, collard greens, green beans, rice, cranberry salad, pasteles, and my personal fave #sweetpotatosouffle. I have a major sweet tooth so sweet potato soufflé is the perfect solution to add something sweet to your dinner. In fact, it’s so sweet last year my good friend ate the soufflé with dinner and then later as a dessert with vanilla ice cream.

#Here’sWhatchaNeed:

6 sweet potatoes
1 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
Topping:
1 cup dark brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecan

#Here’sWhatchaDo:

*Prep 20m – Cook 1h – Ready In 1h 20m

1. In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, cool and remove skins.

2. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2-quart dish.

3. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

4.Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the dish.

5. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle & spread mixture over potato mixture and bake for 40 minutes. (I usually double my topping mixture because I like it thick and extra sweet.)

#ADelicousDessert – #OldFashionedPeachCobbler

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I thrive on delicious desserts, it’s what motivated me to start #WakeandBake my grandpa started my passion for baking when I was around 8 and one of the first desserts I remember making with him is an old fashioned peach cobbler. Peach Cobbler is tradition in my house, make it on Christmas for your family and friends and top with old-fashioned vanilla ice cream! #Yum

#Here’sWhatchaNeed:

8 peaches (fresh, peeled, pitted and sliced)
¼ cup white sugar
¼ cup brown sugar
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tbsp. Lemon juice
½ tsp. vanilla extract
2 tsps. cornstarch

Topping:

1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
¼ cup boiling water
3 tbsps. white sugar
1 tsp. ground cinnamon
Vanilla ice cream, for serving

#Here’sWhatchaDo:

1. Preheat oven to 425 degrees. In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla or almond extract, and cornstarch.

2. Toss to coat peaches evenly and pour into a 2-quart baking dish or 5-6 individual baking dishes. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a medium bowl, combine flour, 1/4 cup white sugar, 1/4-cup brown sugar, baking powder, and salt. Blend in butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in boiling water until just combined. In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.

4. Remove peaches from oven, and drop spoonful’s of topping over them. Sprinkle the cinnamon and sugar mixture evenly over the topping. Bake for 25-35 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.

#ADeliciousDrink – #Coquito (Puerto Rican Eggnog)

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I would drink #coquito year round, it’s absolutely delicious. I keep it made fresh from Thanksgiving through New Years! I love to sip on it while decorating the Christmas tree and jamming out! Coquito also makes an excellent Christmas gift! There are many different recipes for Coquito; everyone in my family has there own spin on it, this recipe is one of my favorites, and it’s made without egg

#Here’sWhatchaNeed:

12oz can evaporated milk
14oz can sweetened condensed milk
15oz can sweetened cream of coconut (such as Coco Lopez or Goya)
14oz can coconut milk
3 cups white rum (dark rum can be substituted)
2 tsps. vanilla extract
1 tsp. ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise

#Here’sWhatchaDo:

1. Combine evaporated milk, condensed milk, coconut cream, and coconut milk in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in.

2. Pour into a pitcher or glass bottles with sealed lids, drop in vanilla beans. (I like to pour my coquito in clean, empty liquor bottles such as: a Bacardi, Hennessy, Dusse, or Patron bottle. Especially if I make it as a gift.)

3. Chill in refrigerator for at least 2 hours or until very cold. Pour into small glasses, garnish with ground cinnamon and/or cinnamon sticks. Enjoy!

Merry Christmas & Happy Holidays!

Xoxo,

Destinee Milian #wakeandbakeco