In a saucepan bring the milk to a simmer. Add the chocolate and the
crushed peppermint candies and whisk until smooth. Divide hot cocoa between
four mugs garnish with whipped cream and serve with a candy cane stirring
1 medium navel orange, skin left on, cut into large chunks, plus 8 thin orange slices for garnish
4c. apple cider
4c. cranberry juice
2 cinnamon sticks plus 8 more for garnish
2tsp light brown sugar
Put orange chunks in a food processor fitted with a metal blade or a blender, and pulse several times until coarsely chopped, or coarsely chop with a knife by hand.
Place chopped orange, cider, cranberry juice cocktail, 2 cinnamon sticks and brown sugar in a large, heavy saucepan over medium-high heat. Cook, stirring often, until hot, 8 to 10 minutes. Using a large sieve, strain mixture and return to saucepan.(If not using immediately, cool, cover and refrigerate for up to 1 day. Reheat before serving. Cider can also be frozen, defrosted and reheated.)
To serve, pour into mugs or cups and garnish each serving with 1 cinnamon stick and 1 orange slice.
Lemon and Orange Punch
juice of 3 oranges (1c.)
juice of 1 lemon
1 can (6 oz.) unsweetened pineapple juice, chilled
1 can (6 oz.) apple juice, chilled
1 can (12 oz.) lemon-lime soda, chilled
orange and lemon wheel slices
In pitcher, combine fruit juices and soda. Add ice, orange and lemon wheel slices; stir well. Makes four, 8 oz. servings
1 qt. apple cider
1 qt. pineapple juice
1/4 c. sugar
2 sticks cinnamon
1/2 tsp. whole allspice
1/2 tsp. whole cloves
1/2 c. lemon juice
1 bottle (4/5 qt.) sauterne
5 sm. apples
In a large pan, combine the first 6 ingredients. Simmer for 15 minutes. Add lemon juice and wine. Heat but do not boil. Pour into a large punch bowl. Stud apples with cloves and float in punch bowl.
Sugar Free Holiday Nog
1 pk(.9 oz) sugar-free instant vanilla pudding mix
7 c Skim milk, divided
1 tsp(to 2 tsp.) vanilla extract or rum flavoring
2-4 packets sugar substitute
1 c Evaporated skim milk
Combine pudding mix, 2 cups of milk, vanilla and sugar substitute in a bowl, mix according to pudding directions. Pour into a half-gallon container with a tight-fitting lid. Add 3 cups milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill. Makes 8 servings.
Hot Scotch Toddy
2c. apple cider
1 cinnamon stick, broken
2 lemon slices
4 whole cloves
1/c. whisky (Macallen is the best)
cinnamon sticks for garnish
In a medium saucepan over high heat, heat apple cider, broken cinnamon sticks, lemon slices and cloves to boiling. Reduce heat to low; cover and simmer 20 min, stirring constantly. Stir in The Glenlivet. If desired, garnish with cinnamon sticks.
Hot Buttered Cider
7 cups Apple cider OR apple juice
1/3 cup Brown sugar -- packed
4 stick cinnamon
1 teaspoon Whole allspice
1 teaspoon Whole cloves
1 Lemon peel -- cut into strips
1 1/2 cups Rum
Butter or margarine
Thin apple slices
Combine apple cider or apple juice and brown sugar in a large
saucepan. For spice bag, tie cinnamon, allspice, cloves, and
lemon peel in a 7 inch square of 100 percent cotton cheesecloth.
Add spice bag to cider mixture. Bring cider mixture to boiling.
Reduce heat and simmer, covered, for 15 minutes. Remove and discard
spice bag. Stir in rum. Pour cider mixture into mugs. Float about
1/2 tsp butter or margarine on each. Top each serving with one
or two thin apple slices. Makes about 10 (6-oz) servings.
Hot Cranberry Punch
2 48oz bottles cranberry juice cocktail (12C)
1 C brown sugar
9 whole cardamom pods, shelled
4 inch sticks cinnamon
2 C brandy
1 C bourbon
In a large kettle or Dutch oven mix cranberry juice and
sugar, stir until sugar dissolves add spices, heat to
boiling; reduce heat and simmer 15 min remove from
heat. strain through to sieve. remove whole spices stir
in brandy and bourbon serve in small mugs add a pat of butter if desired
Makes 20 5oz Servings
Peppermint Eggnog Punch
1 pint peppermint stick ice cream
2 cups eggnog
1-28 ounce bottle of club soda, chilled
A few drops of red food Coloring
1 cup of whipping cream, whipped
16 small candy canes
2 tsp. Peppermint extract
Spoon ice cream into punch bowl. Add eggnog and club soda; mix well. Add peppermint extract. Tint pink with red food coloring. Spoon whipped cream over top. Place candy cane in each cup. Ladle eggnog into cups.
Spice of Yuletide
1/4 brown sugar
3 c. cranberry juice
1/3 c. red cinnamon candies
3 Cups unsweetened pineapple juice
1 to 2 cinnamon sticks
6 to 8 whole cloves
3 to 4 Cups water
Put the brown sugar, cinnamon candies, cinnamon sticks and cloves in a coffee pot basket Pour the cranberry juice, pineapple juice and waterintothe coffee pot. Percolate the mixture.
Spiced Yule Tea
4 parts whole cinnamon
4 parts whole allspice berries
2 parts nutmeg
2 parts lemon peel
2 parts whole cloves
1 part bay leaf
2 parts chamomile
50 parts black tea
Heat until well steeped. Serve with thinly sliced apples.
Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.
Wassail Jello Shooters
1 small box of Cranberry Jell-O
1 Cup hot Apple juice
1/3 Cup fine ale
1/3 Cup Wine
3 tablespoons Lemon juice
pinch of Pumpkin Pie Spice
Pour:boiling Apple juice into Cranberry gelatin until completely dissolved.
Add: the Beer, Wine, Lemon juice, Pumpkin Pie Spice and stir until mixed.
Pour:into 2-3 oz.(60-90 ml) cups.
Refrigerate: until firm.
1 40 oz bottle cranberry-apple juice
4 oranges studded with 2 cloves each
1/2 tsp or 1 stick of cinnamon
1/2 tsp cardamom (optional)
Combine all ingredients in a medium saucepan. Let stand 1 hour or overnight. Bring to a boil then simmer 30 minutes. Serve hot.
4 large cooking apples
1 tablespoon packed brown sugar
4 cups apple cider
2 cups sherry
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Heat oven to 350°F.
Core the apples and arrange them in a shallow pan. Sprinkle the brown sugar and bake until the apples are tender (20 to 25 minutes). Set aside.
Heat the cider in a saucepan over low heat, bringing it up to a boil. Add the sherry, sugar, spices and lemon slices. Stir until the sugar dissolves, then cover tightly and let stand over very low heat for 3 or 4 minutes. Do not boil.
Remove the lemon slices and pour into a punch bowl. Garnish with baked apples.
Makes 6 servings.
48 oz cranberry juice
3 cups Port wine
1 orange, thinly sliced
1 lemon, thinly sliced
Combine all and chill for at least 3 hours
1 (32oz) bottle cranberry juice cocktail
1/2 of a 6oz. can frozen pineapple-orange juice concentrate, thawed
6 inches stick cinnamon
2 whole cloves
orange peel strips(opt)
stick cinnamon (opt)
In a large saucepan stir together first 5 ingredients. Bring to boiling; reduce heat. Cover and simmer for 10 min.
Using a slotted spoon, remove cinnaon and cloves from juice mixture. Transfer juice to a serving container. Cool slightly.
Cover and refrigerate up to 7 days.
To reheat: heat in saucepan or crockpot until warm. Pour into a heat proof bowl (or serve in crockpot).
Garnish each serving with orange peel strips and cinnamon sticks.
1/4 c. sugar
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 qt. vanilla ice cream (softened)
6 c. orange juice
1/4 c. lemon juice
1 qt. chilled ginger ale
Ice ring (optional)
Ground nutmeg (optional)
Beat eggs on low speed of mixer until blended.
Add sugar and spices; beat at medium speed until sugar is dissolved.
Beat in slowly ice cream. Add juices; cover and chill.
To serve, pour ice cream mixture into large punch bowl.
Slowly add gingerale with up and down motion. Add ice ring if desired.
To serve, sprinkle nutmeg atop and add cinnamon stirrers.
Yield: 17 cups.
Hot Spiced Wine
1 Bottle of good red wine
several teaspoons/tablespoons of sugar
3-4 whole cloves
2-3 sticks of cinnamon
Add the wine to a pot and heat gently on the stove.
Peel and slice one orange into slices and add them, along with the juice of the second orange.
Add several whole sticks of cinnamon and the cloves.
Bring the pot to a boil for a few seconds, then turn the heat back down so it is barely simmering.
Add the sugar (to taste) and brandy and serve in thick mugs.
Irish Galway Wassail
1 1/2 cups water
1/2 cup heavy cream
6 whole baked apples -- cut into small pieces
5 whole egg white
1 1/4 cups sugar
1/2 teaspoon nutmeg
2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
8 whole clove
1 quart ale
1 cup cooking sherry
1 cup irish whiskey
Bring the water and cream to a slow boil and remove from heat.
Beat egg whites well.
Thoroughly mix in all the remaining ingredients except the alcohol.
Allow mixture to cool slightly, so that it will not crack your punch bowl.
Blend in the alcohol just before serving.
**Be sure to offer the traditional toast to the old apple tree**
Yule Spicy Apple Eggnog
2 beaten eggs
3 cups milk
2 cups light cream
1/3 c. sugar
1/2 tsp. ground cinnamon
3/4 cup apple brandy
In saucepan, combine eggs, milk, cream, sugar, cinnamon and salt. Cook and stir over medium heat until slightly thickened and heated through. Remove from heat; stir in brandy. Sprinkle with nutmeg. Serve hot.