Frozen, Cold or Hot Beverages for the Holidays: Thirteen Recipes

 

holidaypunch

Having a party and need a good old-fashioned holiday recipe for a beverage? Here are thirteen recipes to serve to your family and friends that are colorful, sweet, spicy, hot, cold, chocolaty, non-alcoholic or alcoholic.

I hope these recipes are helpful to you as your entertain this festive time of year.

Holiday Cranberry Shakes

3 cups vanilla ice cream
½ cup cranberry juice
¼ cup orange juice
½ 7-UP

Combine ice cream, cranberry juice and orange juice in a blender. Process until smooth. Pour into glasses and top with 7-UP. Yield: six servings.

Ever Green Punch

2 packages lemon-lime Kool-Aid
2 cups of sugar
1 quart of ginger ale
1– 48 ounce can pineapple juice
2 quarts water
ice

Combine all ingredients except ginger ale. Add ginger ale and ice just before serving. Serves 50.

Holiday Punch

1 ½ cups fresh orange juice
1 cup pineapple juice
½ cup lime juice
½ cup sugar
1 quart ginger ale
1 pint lime sherbet
orange slices
maraschino cherries

Combine chilled fruit juice and sugar. Stir. Add ginger ale and sherbet.
Mix lightly and garnish with cherries. Serve immediate.

Peppermint Punch

1 pint soft peppermint ice cream
2 cups eggnog
1 quart of 7-UP
a few drops of red food color

Spoon ice cream into bowl. Add eggnog and 7-UP. Mix well. Add food color to make soft pink color. Serve with small candy cane stirs.

Citrus Punch

2 cups orange juice
1 cup grapefruit juice
2 cups pineapple juice
1 cup lemonade
2 cups ginger ale

Chill all ingredients; mix gently in a punch bowl. Makes 2 quart about 12 servings.

This recipe is found in Country Woman Christmas, Volume 1. It was submitted by Dianne Conway, London, Ontario

Hot Cider Punch

8 cups apple cider
2 cups fresh orange juice
1 cup fresh lemon juice
5 cups pineapple juice
1 teaspoon whole cloves
2 cinnamon sticks

Mix all ingredients in large pot. Bring to a simmer over medium heat. Remove from heat: strain and serve hot.

Makes 20 servings.

This recipe can be found in the cookbook, “The Joy of Apples by Theresa Millang”

Spiced Hot Cider

1 gallon sweet apple cider
juice of 2 lemons
4 cinnamon sticks
1 pint water

Combine all of the ingredients in a large cooking pot. Heat, but do not boil. Serve piping hot. Serves 25

Hot Cider Punch

8 cups apple cider
2 cups fresh orange juice
1 cup fresh lemon juice
5 cups pineapple juice
1 teaspoon whole cloves
2 cinnamon sticks

Mix all ingredients in large pot. Bring to a simmer over medium heat. Remove from heat: strain and serve hot.

Makes 20 servings.

This recipe can be found in the cookbook, “The Joy of Apples by Theresa Millang”

Julglogg

2 cups apple juice
1 cup grape juice
2 tablespoons sugar
1 stick cinnamon
4 cloves
Peel of one orange (orange colored peeling only: no white membrane)
1/3 cup raisins

Simmer 30 minutes

This recipe is found in: Our Beloved Sweden, Food, Faith, Flowers and Festivals.

White Hot Chocolate

3 cups half-and-half or light cream
2/3 cup vanilla-flavor baking pieces
3 inches stick cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla
¼ teaspoon almond extract

Combine ¼ cup of the half and half or light cream, vanilla-flavored pieces, stick cinnamon, and nutmeg in a medium-sized saucepan. Whisk over low heat until the vanilla-flavor pieces are melted. Remove the stick cinnamon.

Add the remaining half and half or light cream. Whisk till heated through. Remove from the heat. Stir in the vanilla and almond extract.

Serve the hot chocolate warm in mugs. Garnish with peppermint sticks, if desired.

Make 5 (6 ounce) servings.

This recipe comes from Better Homes and Gardens Christmas All Through the House.

Chocolate Caliente

6 cups of milk
6 ounces of milk chocolate chips
6 ounces of semi-sweet chocolate chips
½ teaspoon vanilla
dash of cinnamon
In a medium-sized saucepan heat the milk over medium heat. You must be very careful not to scorch the milk, as it will ruin the taste of the milk. When the milk begins to steam, add chocolate pieces and stir constantly until chocolate is dissolved. Increase heat and let the mixture slowly boil. DON’T SCORCH!!! Add the vanilla and cinnamon. Beat until frothy and serve immediately.

Yield: 6 servings

Hot Buttered Apple Rum

4 inches stick cinnamon, broken
1 teaspoon whole allspice
1 teaspoon whole cloves
7 cups apple juice
1 to 1 ½ cups rum
1/3 cup packed brown sugar
Butter

Make a spice bag by tying up the cinnamon, allspice and cloves in a 6-inch square of doubled thickness 100% cotton cheesecloth. In a 5 or 6-quart crockery cooker combine spice bag, juice, rum, and sugar. Cover. Cook on low-heat setting for 7-8 hours or high heat for 3-4 hours. Float a small slice of butter atop each serving. Makes 9 cups.

Hot Spiced Wine

1 quart of apple cider
4 cinnamons sticks
4 whole cloves
1 quart of port wine
1 cup honey
1 cup brandy

Simmer cider, cinnamon stick and cloves for ½ hour. Add wine, honey and brandy. Heat and serve.

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