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Mulled Cider
1 quart fresh cider
1 large cinnamon stick
1 lemon, zested
Sprinkle clove powder
3 grates fresh nutmeg
Combine all ingredients in saucepan. Bring to simmer. Strain and serve.
Mulled Wine
<TABLE cellSpacing=0 cellPadding=0 width=570 border=0><TBODY><TR vAlign=top><TD class=bodytext width="100%">2 bottles dry red wine
4 ounces port or brandy
12 whole cloves
4 cinnamon sticks
1 large orange, zested Serving suggestion: Garnish with cinnamon sticks or freshly ground nutmeg
Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl.
Champagne Punch
1 can (20-ounce) crushed pineapple in heavy syrup
1 cup fresh lemon juice
1 cup maraschino cherry juice
1 cup dark rum
1/2 cup brandy
1 bottle (750 ml) chilled inexpensive brut Champagne
In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.
White Chocolate Hot Cocoa
4 ounces white chocolate, chopped
1/2 teaspoon vanilla extract
14 ounces milk
2 ounces cream
3 pieces star anise
Place the chopped chocolate and vanilla in a mixing bowl. In a saucepan heat together milk, cream and star anise until boiling. Pour over chocolate and whisk well to melt. Strain into mugs to remove star anise.
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Mulled Cider
1 quart fresh cider
1 large cinnamon stick
1 lemon, zested
Sprinkle clove powder
3 grates fresh nutmeg
Combine all ingredients in saucepan. Bring to simmer. Strain and serve.
Mulled Wine
<TABLE cellSpacing=0 cellPadding=0 width=570 border=0><TBODY><TR vAlign=top><TD class=bodytext width="100%">2 bottles dry red wine
4 ounces port or brandy
12 whole cloves
4 cinnamon sticks
1 large orange, zested Serving suggestion: Garnish with cinnamon sticks or freshly ground nutmeg
Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl.
Champagne Punch
1 can (20-ounce) crushed pineapple in heavy syrup
1 cup fresh lemon juice
1 cup maraschino cherry juice
1 cup dark rum
1/2 cup brandy
1 bottle (750 ml) chilled inexpensive brut Champagne
In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.
White Chocolate Hot Cocoa
4 ounces white chocolate, chopped
1/2 teaspoon vanilla extract
14 ounces milk
2 ounces cream
3 pieces star anise
Place the chopped chocolate and vanilla in a mixing bowl. In a saucepan heat together milk, cream and star anise until boiling. Pour over chocolate and whisk well to melt. Strain into mugs to remove star anise.
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