As the holiday season rolls in, with its attendant cheer and chill, it’s important not to overlook the merry-making power of a well-crafted beverage. Whether it’s a spicy eggnog or a peppermint hot chocolate, every fragrant sip adds some sparkle to our celebrations. And let’s be honest, if we’re all in for a penny with the holiday feasting, we might as well be in for a pound — of liquid calories, too! After all, if we’re going to indulge, why not make it doubly delicious? We hope these recipes will help you and your family and friends toast a season filled with flavor and fun!
Egg Nog
- Eggnog is a rich and delicious beverage that has become synonymous with the most festive time of year. This milk- and egg-based concoction is tasty on its own, or can be dressed up with flavors or spiked with spirits when celebrating the holiday season with other adult partygoers.
- Etymologists believe the word comes from “noggin,” a small wooden mug often used to serve strong ale, known by the slang word “nog.”
- In the medieval era, it was risky to drink milk straight because it wasn’t pasteurized. Alcohol was added to kill any harmful bacteria.
- There is no right or wrong alcohol to use. Distilled spirits like rum, sherry, cognac, and whiskey have all produced suitable eggnogs.
- A notable eggnog flavor comes from nutmeg — a fragrant spice made from grinding the seed of the nutmeg tree.
- George Washington apparently enjoyed serving eggnog at Christmas, and even had his own special recipe (below), according to the Old Farmer’s Almanac.
- 1 quart cream • 1 quart milk
- 1 dozen tablespoons sugar • 1 pint brandy
- 1/2 pint rye whiskey • 1/2 pint Jamaican rum
- 1/4 pint sherry • Eggs
Washington didn’t include the number of eggs, so home chefs can improvise or use six, which seems to be the standard in traditional recipes.
Mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let sit in cool place (in 2024, that’s your refrigerator) for several days. Taste frequently.
Hot Mulled Apple Cider
When hosting on nights when the mercury has dropped, a warm beverage can heat up guests in a matter of minutes. On such nights, hosts can serve this cider recipe to great comfort. One added benefit is it can produce a welcoming winter aroma, helping hosts establish a warm ambiance for the festivities.
Serves 16
- 1 gallon apple cider
- 1 orange, unpeeled, cut into slices
- 1/4 cup whole cloves
- 4 sticks cinnamon
- 1/4 cup honey, preferably cranberry honey
- 1 cup sherry (optional)
Combine cider, orange slices, cloves, cinnamon, and honey in large pot over medium heat. If you are picky about things floating in your cider, make a little bundle out of cheesecloth and place the cinnamon and cloves inside before adding to the cider. Bring to a boil, then reduce to a simmer over low heat for an hour or so to spread the lovely winter aromas around your home.
If serving adults, feel free to add the sherry!
Rosemary Cranberry Whiskey Sour
Classic Cocktail with a Twist
It’s nice to give ourselves permission to indulge a bit when the holidays arrive. While that may translate into an extra meal at a favorite restaurant, or an extra gift for the tree, some of us choose to enjoy sipping a cocktail while wishing for cold weather. A whiskey sour is a classic that can be given a makeover with ingredients tailor-made for the holidays. In this recipe fragrant and flavorful fruit and herbs blend well with the tartness of the drink.
Makes 4
Rosemary Simple Syrup
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons fresh rosemary
Cocktail
- 6 ounces whiskey
- 3 ounces sour mix
- 16 ounces cranberry juice
- Cranberries, for garnish
- Rosemary sprigs, for garnish
In small pot over medium heat, whisk together sugar, water and rosemary. Simmer for 2-3 minutes, creating a syrup. Remove from heat, strain to remove rosemary, and refrigerate.
Fill shaker with ice, and pour in whiskey, sour mix, simple syrup, and cranberry juice. Shake, and pour into ice-filled glasses. Garnish with cranberries and rosemary before serving.
TIP: This recipe is great without whiskey as a classy, adult “zero proof” drink. You can make a big batch as a lovely punch and even leave some cranberries and rosemary on the side for garnish.
Hot Chocolate Float
Taking Hot Chocolate to the Next Level
Sipping ice cream floats is perfect in the middle of summer when temperatures are soaring. But floats can be just as delicious when the weather chills, particularly when ice cream enhances rich and decadent hot chocolate.
For this recipe, coconut- and chocolate-flavored scoops of ice cream bob and melt in creamy hot chocolate. Feel free to use your favorite flavors to make it your own, and you can even make a boozy version with a shot of flavored vodka.
Serves 4
- 2 cups milk
- 8 ounces semisweet chocolate
- 2 tablespoons superfine sugar
- 8 scoops coconut ice cream
- 8 scoops semisweet chocolate ice cream
- Whipped cream, to decorate
Pour milk into a saucepan. Break chocolate into pieces and add to the saucepan with sugar. Stir over low heat until chocolate has melted, sugar has dissolved, and mixture is smooth. Remove from heat.
Put 1 scoop ice cream into 4 heatproof glasses, top with a scoop of chocolate ice cream; repeat the layers.
Pour chocolate flavored milk into the glasses, top with whipped cream, and serve immediately.
Hot Holiday Punch
Warm up this holiday season
Images of warm family gatherings dominate millions of people’s holiday season memories. But the warmth inside a home come the holiday season does not mean it’s not cold outside. Indeed, snow-filled landscapes and/or temperatures below freezing are not uncommon come late December. As the mercury drops outside, families can warm up inside with a batch of “Hot Holiday Punch”.
Makes 14 servings
- 16 cups water, divided
- 5 cups cranberries, fresh or frozen, plus extra for garnish
- 2 1/2 cups granulated sugar
- 1/2 cup red hots cinnamon candies
- 3 tablespoons fresh lemon juice
- 12 whole cloves
- 3 cinnamon sticks
- 1 lemon, sliced
- Cheesecloth
- In large saucepan, set over medium-high heat, bring 1 quart water and cranberries to a boil. Reduce heat, cover and simmer 8-10 minutes or until the cranberries begin to pop. Drain, reserving liquid and cranberries. Put cranberries through a fine mesh strainer or food mill. Set aside.
In a Dutch oven or large pot, combine sugar, red-hots, lemon juice, cranberry liquid and cranberry pulp, and remaining 3 quarts of water.
Place cloves and cinnamon sticks in a double thickness of cheesecloth. Tie with string to form a bag; add to pan with the punch. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine mesh strainer. Serve hot with lemon slices and cranberries.