12 Days of Christmas: Christmas Beverages

I recently took part in one of those email recipe exchanges, you know, the ones where you send one of your favorite recipes, (“the best ones are those you can recite by memory”) to 20 people in your address book.  Then, theoretically, you sit back and wait for 256 recipes (or something like that) to pour in.  Well, this wasn’t exactly like that but I did get one that I really liked.

“I am sending you one of my favorite ‘Christmas Drink’.  This can be made either in one of those big coffee brewers you see in the restaurant, or in a huge pan on the stove, keep it simmering and drink it all day.  I enjoy this every year.  I hope you will too.  Jan”

I have no idea who Jan is, but she got me thinking: wouldn’t it be fun to make a different holiday beverage each night between Christmas Eve and New Year’s Day?  I began scouring my cookbooks and the Internet for ideas and I’ve shared a few of them below.  And I’m sure you could add rum, brandy or whiskey to any of the non-alcoholic recipes for some extra holiday warmth.

Christmas Cheer, 2 gallons

½ gallon apple juice
½ gallon cranberry juice
½ cup orange juice
sugar
lime juice
2 tbsp cloves
6-8 cinnamon sticks or 1-2 tbsp cinnamon powder
1 pint Blackberry Brandy – (omit for non-alcoholic version)

Bring to boil and let simmer for one hour.  Before serving add one pint of the brandy.  This is not a strong drink and you do not get drunk off this, unless you put more than one pint of brandy.

Hot Buttered Rum

1 small slice soft butter
tsp brown sugar
optional spices to taste: ground cinnamon, ground nutmeg, allspice
vanilla extract
2 oz dark rum
hot water

Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.  Mix well or muddle.  Pour in the rum and hot water and stir.

Eggnog (from The Joy of Cooking)

12 large egg yolks
1 lb powdered sugar
4-6 cups dark rum, brandy, bourbon, rye or a combination
8 cups heavy cream
8-12 large egg whites
Nutmeg

In a large bowl, beat the egg yolks until light in color.  Gradually beat in the powdered sugar then add 2 cups of the liquor combination very slowly, beating constantly.  Let the mixture stand for 1 hour to dispel the eggy taste.  Then add remaining liquor mixture and heavy cream, beating constantly.  Refrigerate, covered for 3 hours.  In another large bowl, beat egg whites until the peaks are stiff but not dry.  Fold the egg whites into the other ingredients and serve sprinkled with nutmeg.

Mulled Wine

1 package Mulling Spices
1 bottle red wine

Simmer wine and spices in a medium saucepan until warm.  Serve.

Martha’s Best Hot Chocolate

10 ounces best-quality bittersweet or semisweet chocolate, chopped
2 quarts milk
1 teaspoon pure vanilla extract

Combine chocolate and milk in a large saucepan over medium heat. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes.  Remove from heat. Add vanilla; pour into a blender, filling halfway. Blend, holding lid in place (the hot liquid will expand), until frothy. Serve immediately. Blend remaining milk-and-chocolate mixture.