Santa’s Bells Seltzer
- 2 cups cranberry-raspberry juice
- 2 cups seltzer
- 2 tablespoons lime juice, plus 4 wedges for garnish
- 1/2 cup fresh or frozen raspberries, for garnish
If using fresh raspberries, freeze them in a single layer for about 1 hour (or overnight) before proceeding. Combine cranberry-raspberry juice, seltzer and lime juice in a pitcher. Divide among 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges.
Mrs. Claus’ Salted Caramel Milk
- 1 cup granulated sugar
- 1/4 teaspoon lemon juice
- 4 cups room temperature milk
- Big pinch salt
In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant. Place a medium saucepan over medium heat and let it preheat for several minutes until the pan is hot. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously. Because the pan was preheated, the sugar will start cooking very quickly. Soon after it liquefies it will start to take on color. Stir constantly, until it is a medium amber color.
Continue to stir while you stream in the milk. The caramel may seize and form small chunks of sugar, but continue to stir and heat the mixture, and by the time the milk is piping hot, the caramel will have melted and you will have a smooth liquid. Add a pinch of salt, taste the milk, and add more salt if desired.
Serve with whipped cream, marshmallows, a drizzle of caramel sauce, or even a scoop of ice cream! Salted Caramel Milk can be made ahead of time and stored in the refrigerator. Reheat in the microwave or on the stovetop. (Four 1-cup servings)
New Year’s Mock Champagne Punch
- 1 liter chilled sparkling mineral water
- 1 liter chilled ginger ale
- 3 cups chilled white grape juice
In a large glass jug or carafe, combine sparkling water, ginger ale and grape juice. Serve immediately in champagne flutes.
Spiced Pomegranate Delight
- 1 (2 1/2-inch-long) cinnamon stick
- 5 whole cloves
- 5 thin fresh ginger slices
- 2 (16-oz.) bottles refrigerated 100% pomegranate juice
- 4 cups white grape juice
- 1/2 cup pineapple juice
- Garnishes: pineapple chunks, orange rind curls
Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.
Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Serve warm. Garnish, if desired.
Holiday Sunset Mock Sangria
- 7 cups chilled cranberry juice
- 5 cups club soda
- 6 small peaches or nectarines, cut to small chunks
- 1 lemon, sliced
- 4 cups ice cubes
In a large pitcher, mix cranberry juice and club soda. Add fruit and ice cubes. Makes 24 1/2 cup servings
Rudolph’s Salted Caramel Chocolate Chill Chaser
- 1 cup milk
- 3 tablespoons cocoa powder
- 2 teaspoons caramel topping
- 1/8 teaspoon course sea salt
- 1/2 teaspoon sugar
- Canned whipped cream
Pour caramel topping into mug.
Heat milk and cocoa powder in a small sauce pan and heat until hot and frothy, stirring occasionally. Pour heated cocoa mixture into mug, add sugar and stir.
Top with whipped cream. Sprinkle with sea salt and drizzle with additional caramel topping if desired.
Snow Plow Party Punch
- 2 – 32 ounce bottles cranberry juice cocktail
- 2 cups brewed tea
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 small lemon thinly sliced
In a 4 quart saucepan over high heat, heat cranberry juice and next five ingredients until sugar dissolves and punch is hot. Move to punch bowl and garnish with lemon slices. Makes 20 1/2 cup servings.
Winter Morning Tomato Refresher
- 2 1/2 cups tomato juice
- 1/2 teaspoon grated onion
- 1 teaspoon grated celery
- 1/2 teaspoon horseradish
- 1 1/2 tablespoons lemon juice
- Dash of Worcestershire
Combine all ingredients well and heat through. Do not bring to a boil. Garnish with a celery stick and a few sprinkles of tarragon and parsley. Makes four servings.
Snowdrift Espresso Eggnog
- 1/4 cup instant espresso coffee powder
- 2 cups boiling water
- 1 quart prepared eggnog
- 1 pint coffee ice cream
- Grated chocolate for garnish
In a medium bowl stir coffee powder with boiling water until dissolved. Refrigerate until chilled. About 30 minutes before serving, remove coffee ice cream from freezer and let soften. In a 3 quart punchbowl, combine espresso mixture, egg nog and coffee ice cream. Stir until blended. Lightly sprinkle with grated chocolate. Makes 12 1/2 cup servings.
- 7 cups fresh coffee, chilled
- 2 cups whipping cream
- 2 quarts chocolate ice cream
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- grated nutmeg or chocolate
Whip cream until stiff. Pour chilled coffee into a large chilled bowl. Add half of the ice cream. Beat until cream is partly melted. Add almond extract and salt. Fold in the remaining ice cream and all but a cup of whipped cream. Pour into tall glass and garnish with remaining cream. Sprinkle with grated nutmeg or chocolate. Makes 20–30 servings, depending on glass size.
Tropical Holiday Cheer
- 4 cups unsweetened pineapple juice
- 1 (12-ounce) can apricot nectar
- 2 cups apple cider
- 1 cup orange juice
- 1 teaspoon whole cloves
- 3 (6-inch) cinnamon sticks, broken
- Garnishes: orange wedges, whole cinnamon sticks
Bring first 6 ingredients to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Pour through a wire-mesh strainer, discarding spices. Serve hot. Garnish, if desired.
- 2 quarts apple cider
- 3 3-inch cinnamon sticks
- 2 teaspoons whole allspice
- 2 teaspoons whole cloves
- 1 small orange, sliced for garnish
- 1 small lemon, sliced for garnish
- 1 6 ounce can frozen orange juice concentrate
- 1 6 ounce can frozen lemonade concentrate
- 3 1/4 cups white grape juice
- 4 cups water
- 3/4 cup packed brown sugar
In a 5 quart pan over high heat, heat cider, cinnamon, allspice and cloves to boiling. Reduce heat to low, cover and simmer for 15 minutes. Place lemon slices in a heat safe 5 quart punch bowl, set aside.
To the heated cider mixture, add orange concentrate, lemon concentrate, grape juice, water and brown sugar. Heat to boil. Pour hot mixture over fruit slices in bowl. Makes 32 1/2 cup servings.
- 1 cup water
- 1/2 cup sugar
- 1 2-inch piece fresh ginger, peeled and sliced
- 3 pears, chopped into bite-size pieces, divided
- 2 quarts apple cider
- 1 lemon, halved and sliced
- 1 tablespoon ground allspice
- 1 cup fresh cranberries
- 2 tablespoons vanilla extract
Combine water, sugar, ginger and 1 pear in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Strain out the solids and return the mixture to the pan. Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 minutes. Add cranberries and vanilla and reduce the heat to medium-low (the liquid should be simmering, not boiling). Let simmer for 10 minutes more. Makes approximately 25 servings.