Christmas Beverages
Just Click on Name & it will take you to recipe
Viennese Coffee
Spiced Apple Tea
Mulled Wine
Hot Spiced Cider
Hot Mulled Cider
Egg-Nog
Mock Irish Coffee
Coffee-Nog
Christmas Punch
Holiday Kid's Punch
Wassail
Christmas Tea
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Viennese Coffee
You make this in a crock pot.....and the whole house smells great!
INGREDIENTS;
3 cups strong coffee (fresh brewed or instant, whichever you can actually make)
3 tablespoons chocolate syrup
1 teaspoon sugar
1/3 cup heavy cream
1/4 cup Irish cream or creme de cacao (if you want....)
whipped cream
chocolate shavings (for garnish)
INSTRUCTIONS;
Put coffee, chocolate syrup and sugar in crockpot, cover and cook on LOW 2 to 2 1/2 hours. Stir in cream and creme de cacao. Cover and cook about another 1/2 hour, or until heated through. 3-Ladle it into coffee cups, top with whipped cream and the chocolate shavings.
About 4 servings
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Spiced Apple Tea
You make this in a crock pot.....and the whole house smells great!
INGREDIENTS;
3 herbal cinnamon tea bags
3 cups boiling water
2 cups apple juice-unsweetened
6 whole cloves
1 cinnamon stick
INSTRUCTIONS;
Put tea bags in crock pot.
2-Pour boiling water over them.
Cover and let stand 10 minutes. Take out the tea bags ans throw them away. Add the apple juice, cloves and the cinnamon stick. Cover and cook on LOW 2 to 3 hours. Take out the cloves and the cinnamon stick and throw away. Serve this is warmed mugs. 4 servings
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Mulled Wine
INGREDIENTS;
3 strips lemon peel
4 to 6 strips orange peel
Juice of one lemon
Juice of one orange
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup water
1/2 cup sugar (or to taste)
2 bottles hearty red wine
1 cup brandy
INSTRUCTIONS;
Simmer juices, spices, water and sugar together for about 15 minutes.
Add wine and bring to just below boiling. Turn off heat and add brandy. Serve in mugs.
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Hot Spiced Cider
INGREDIENTS;
1 quart cider
2 cups cranberry juice
4 to 5 strips of orange peel
Juice of one orange
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cinnamon sticks(optional)
INSTRUCTIONS;
Make the orange peel strips with your vegetable peeler before squeezing the orange for its juice. Put everything into a pot and heat to the boil then simmer for 10 minutes. Serve in mugs with the cinnamon sticks, if desired.
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Hot Mulled Cider
You make this in a crock pot.....and the whole house smells great!
INGREDIENTS;
1/2 gallon apple cider
1/2 cup light brown sugar, packed
1 1/2 teaspoons cider vinegar
1 teaspoon vanilla
1 cinnamon stick
6 whole cloves
1/2 cup applejack or bourbon
INSTRUCTIONS;
Put everything in the crock pot.
Cover and cook on LOW 5 to 6 hours.
Take out cinnamon stick and cloves and chuck them out. Serve in hot mugs.
16 servings
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Egg-Nog
INGREDIENTS;
8 eggs, separated
3/4 cup sugar, superfine recommended (it will blend in easier)
1 pint heavy whipping cream
1 pint milk
5 ounces rum
8 ounces brandy
Nutmeg
INSTRUCTIONS;
Beat egg yolks with 1/2 cup sugar.
Pour into a saucepan with heavy cream and milk.
Stir constantly over low heat until the temperature reaches 160°F (71°C). Immediately place the pan in a bowl of cold water to stop the cooking and cool.
Add the rum and rye to the yolks and stir together until the mixture is smooth.
Beat egg whites to soft peaks. Gradually add the remaining 1/4 cup of sugar. Fold into the egg yolk mixture and refrigerate until thoroughly chilled.
Sprinkle with nutmeg and serve.
Makes 2-1/2 quarts.
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Mock Irish Creme
INGREDIENTS;
1 cup half-and-half
1 cup milk
2 tablespoons chocolate-flavored syrup
2 teaspoons instant coffee
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/8 teaspoon coconut extract
1 can (14 ounces) sweetened condensed milk
INSTRUCTIONS;
Place all ingredients in blender.
Cover and blend on medium speed about 30 seconds or until well blended. Serve over ice, or refrigerate until chilled and serve topped with whipped cream and chocolate shavings, if desired. Store tightly covered in refrigerator up to 1 week. Stir before serving
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Coffee Nog
INGREDIENTS;
1 egg beaten
4 teaspoons instant coffee
2 Tablespoons sugar
Dash of salt
2 cups cold milk
1/4 teaspoon vanilla extract
INSTRUCTIONS;
Combine egg, coffee, sugar, salt and beat until sugar and coffee are dissolved. Add milk and vanilla extract and beat again.Chill, sprinkle with nutmeg and serve. Serves: 2
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Christmas Punch
INGREDIENTS;
2 quarts cranberry-juice cocktail
juice of 4 lemons (about 3/4 cup)
1 quart orange juice
1/2 cup sugar
2 quarts ginger ale, chilled
thin orange slices
halved maraschino cherries
INSTRUCTIONS;
Mix juices and sugar.Pour into punch bowl over ice.Add chilled ginger ale, pouring slowly down side of bowl.Place slices and cherries
as floaters on surface of punch.
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Holiday Kids Punch
INGREDIENTS;
1 Small bottle of Sunny Delight or (1/2 cup of frozen orange juice)
2 Pixy sticks (any flavor)
1 bottle of strawberry Mistic Drink (or 1/2 cup of frozen strawberry juice)
1 bottle of grape Mistic drink (or a 1/2 cup of frozen grape juice)
INSTRUCTIONS;
Pour the Sunny Delight into a bowl.
2-Pour in as much of the Mistic drinks
as you like then place in the pixy sticks.
3-Stir it up and drink.
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WASSAIL
INGREDIENTS;
(Pronounced Waasul)
6 cups apple cider
3 cinnamon sticks or more (or powdered cinnamon to taste)
1/4 teaspoon nutmeg
1/4 cup honey
1 teaspoon lemon rind and/or orange rind or juice
15 to 20 whole cloves
INSTRUCTIONS;
Bring ingredients to a boil and then simmer for 10 to 15 minutes.
For a full gallon, triple measurements. All ingredients can be added to or subtracted from, per taste. Pineapple juice (4 ounces) or rum or wine can be added to taste.
Serving suggestion: Stud 3 whole oranges with cloves, 1 inch apart. Put in baking pan with water to cover bottom.
Bake 30 minutes. Float oranges on top of Wassail in punch bowl. Serve Wassail with 1 cinnamon stick in each cup.
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CHRISTMAS TEA
INGREDIENTS;
1 qt. hot tea (made with 4 tea bags steeped for 3 minutes)
1 qt. cranberry juice
1 qt. apple juice
3 sticks cinnamon
10 whole cloves
1 cup sugar
2 cups orange juice
1 orange, sliced
1 lemon, sliced
INSTRUCTIONS;
Mix hot tea, cranberry juice, apple juice, cinnamon,
cloves, sugar and orange juice in a large kettle; float lemon
and orange slices on top of wassail. Simmer 20 minutes.
Strain spices off. Pour into mugs and serve. Yields 4 quarts
or about 20 servings. This is a must for Christmas!
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