Non-Alcoholic Christmas Drinks
Choosing the right drink is a difficult issue. For all those who don’t take alcohol it is worse as the choice becomes limited.
The decision has become even more problematic by the fact that the traditional Christmas lunch of roasted bird and boiled veggies is slowly giving way to an array of new dishes.
So if selecting right drink seems like a next to impossible task, why not seek out some interesting alternatives for the perfect accompaniments to the changing mind and palate.CRANBERRY PUNCHIngredients:
2 cups cranberries
2 cups water
1 cup sugar
juice 3 lemons
juice 1 limeProcedure:
Cook cranberries, water and sugar to a pulp, then strain. When cool, add juice of lemons and lime.CAFE MEXICANOIngredients:
4 t. chocolate syrup
1/2 C. heavy cream
3/4 t. cinnamon
1/4 t. nutmeg
1 T. sugar
1 1/2 C. strong hot coffeeProcedure:
In four coffee cups, pour 1 teaspoon chocolate syrup in each.
In large mixing bowl, combine heavy cream, 1/4 t. cinnamon, nutmeg and sugar, and whip until soft peaks form.
Stir remaining 1/2 t. cinnamon into hot coffee. Divide the coffee evenly between the 4 mugs and stir each to blend the coffee with chocolate syrup.
Top each cup with spiced whipped cream and serve immediately.CANDY CANE COCOAIngredients:
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes Procedure:
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.YULETIDE SPICED TEA MIX RECIPEIngredients:
1 1/2 C. sugar
1 C. sweetened lemonade mix
1 C. powdered orange drink mix
1 C. dry, sweetened instant tea
4 packets (individual serving size) instant spiced cider mix
3/4 t. ground cinnamon
3/4 t. ground clovesProcedure:
Blend ingredients together. Store in an airtight container. Package into gifts and give along with directions for use. CROCKPOT HOT MINT MALTIngredients:
6 chocolate covered peppermint patties
5 cups milk
1/2 cup chocolate malted milk powder
1 teaspoon vanilla
whipped cream Procedure:
In slow-cooking pot, combine mint patties with milk, malted milk powder, and vanilla. Heat on low for 2 hours. Beat with rotary beater until frothy. Pour into cups; top with whipped cream.
First Published: Monday, December 14, 2009, 19:14