HOMEMADE EGGNOG
6 eggs, separated
Beat egg yolks together with 1/2 cup of sugar until thickened. Beat the egg whites in a second bowl with 1/4 cup of sugar until thickened. Whip cream separately, then add to yolks and fold in the egg whites. Add milk, bourbon (optional) and vanilla. Chill well before serving and top with a sprinkle of nutmeg if desired.
HOT CIDER PUNCH
4 cups apple cider
Place cider, cloves, cinnamon and a pinch of salt in a saucepan, then add the juice and peel from one orange and heat to simmering. Remove from heat and allow to steep for 10 minutes, then strain and chill for a few hours. Reheat and serve in a punch bowl or festive mugs.
HOLIDAY PUNCH
2 6 oz cans of frozen pink lemonade concentrate
Prepare lemonade concentrate according to directions on can, then mix with cranberry juice and refrigerate to chill. To serve, place in punch bowl and stir in gingerale. Add thin slices of lemon, lime and/or orange to punch bowl if desired.
MULLED CIDER
1 cup brown sugar
Combine sugar, allspice, cloves,and cinnamon to cider amd simmer for 15 to 20 minutes. Serve hot in punch glasses or mugs.
MULLED WINE
750 ml bottle red wine
Heat the wine in a saucepan; bring to a simmer but do not boil. Add sugar, sliced fruit, brandy, allspice and cloves to the wine. Adjust spices to your own taste. Allow to stand for about 15 minutes before serving. Pour into heat resistant punch glasses or mugs and garnish with cinnamon sticks or slices of orange or lemon.
COFFEE LIQUEUR
2 cups water
Bring water and sugar to a boil, then cool. Add coffee, chopped vanilla beans and vodka. Pour into glass bottles, seal and store for about three weeks. Strain.
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