Disneyland Resort Food and Beverage Makes the Holiday Season, Even More Merry and Bright


Holidays begin here at the Disneyland Resort, and no holiday celebration is complete without themed food and beverage. Adding to the seasonal storytelling this year are new items like the sugar cookie churro, and returning favorites like the holiday dinner pizza.

There’s something for everyone to celebrate this Holiday season, from Nov. 8, 2019 through Jan. 6, 2020. Guests visiting Disneyland Resort can use the mobile ordering feature on the Disneyland app* to save time and order some of their favorite holiday treats, from the peppermint Mickey shake at Schmoozies! to the guest-favorite candy cane beignets at the Mint Julep Bar.

Here are some of California Life’s favorite recipes!

1.25 ounces vodka
4 ounces pear nectar
1 ounce vanilla syrup
2 ounces ginger beer
1 edible orchid, garnish
Combine vodka, pear nectar, and vanilla syrup in cocktail shaker with ice.
Shake well and strain into 16 oz. copper mule mug over fresh ice.
Fill with ginger beer.
Garnish with edible orchid.
1/2 cup mayonnaise
1 1/2 tablespoons ketchup
1/8 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
1 1/2 teaspoons dill pickle relish
1 1/2 teaspoons chopped parsley
1 1/2 teaspoons chopped onion
1/4 teaspoon ground chipotle pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
2 cloves garlic, chopped
1/2 teaspoon salt
2 slices rye bread, cut into 1/2-inch cubes
1 pound tots, cooked according to package directions
1/4 pound corned beef, diced
1/2 cup sauerkraut
1 bunch chives, chopped
Blend all ingredients in a blender. Refrigerate until ready to serve.
Preheat oven to 300°F.
Melt butter and garlic in small saucepan over low heat. Add salt.
Toss rye cubes in butter and place on baking sheet.
Bake for 8 minutes, stir bread crumbs and bake additional 5 to 8 minutes, until toasted.
Cool for 20 minutes.
Pulse in food processor to make coarse crumble.
Divide tots evenly among 4 dishes. Top with corned beef and sauerkraut.
Drizzle Russian dressing on top. Sprinkle rye crumble and chives on top of dressing.
2 cinnamon sticks
1 cup jasmine rice
2 cups filtered water
¾ cup whole milk
¾ cup condensed milk
¾ teaspoon vanilla syrup
¼ cup water
Dollop whipped cream
Pinch of ground cinnamon
1 Mexican cinnamon galleta (cookie)
For rice base:
Combine cinnamon sticks, jasmine rice, and water in container and cover with lid.
Allow to sit, in refrigerator, overnight or for a minimum of 8 hours to ensure cinnamon sticks and rice are softened.
Blend and strain through cheesecloth and set aside.
For Horchata:
Combine whole milk and condensed milk in large container and stir  in rice base. Add vanilla syrup; stir.
Add ice to serving cup and pour Horchata over ice.
Garnish with whipped cream and sprinkle cinnamon on top.
Cut Mexican cinnamon galleta in half and place on whipped cream to create Mickey “ears.”

All around the resort, guests can make their hearts – and stomachs – happy this holiday season with sweet and savory menu items inspired by different holiday celebrations and favorite Disney characters. More information can be found in the holiday food guide on the Disneyland app and on the Disney Parks Blog.