Spiced Cider

 Ingredients

8 cups apple cider or juice

1/2 cup packed brown sugar

3 cinnamon sticks (3 inches)

1/2 to 1 tsp. ground allspice

1/8 tsp. salt

1/8 tsp ground nutmeg

Additional cinnamon sticks, optional

Instructions

In a large saucepan combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

via Taste of Home

Holiday Wassail Punch

Ingredients

4 cups apple juice

4 cups orange juice

2 cups cranberry juice

1 can (11.3 oz.) pineapple nectar*

1/2 cup sugar

2 tsp. lemon juice

2-3 cinnamon sticks (3 inches)

8 whole allspice

8-10 orange slices

Optional: apple slices and fresh cranberries for garnish

Instructions

In a 5-7 quart slow cooker**, mix the first 6 ingredients. Place cinnamon sticks and allspice in a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place spice bag and sliced oranges in slow cooker. Cook. covered, on low 3-5 hours to allow flavors to blend.

Discard spice bag and orange slices. If desired, top punch with apple slices and cranberries. Serve warm.

* Pineapple nectar, a Mexican brand called Jumex,  can be found in the juice section of the grocery store.

** If you are in a hurry, you can heat it in a pot on the stoe instead of in the slow cooker.

via Taste of Home

Hot Holiday CIder

Ingredients

8 cups apple cider or juice

4 cups cranberry juice

2 cups orange juice

1/2 cup sugar

3 cinnamon sticks (3 inches)

1 tsp. whole allspice

1 tsp whole cloves

Instructions 

Place first four ingredients in a 5-6 quart slow cooker. Place spices in a double thickness of cheesecloth. Gather corners of the cloth to enclose spices; tie securely with a string Add to slow cooker.

Cook, covered, on low until heated through, 3-4 hours. Discard spice bag. Serve warm.

via Taste of Home

Cinnamon Egg"less"nog

Ingredients

1 package (3.5 oz) instant French vanilla pudding Mix

2 Tbsp. sugar

½ tsp. nutmeg

½ tsp. cinnamon

1/8 tsp. ginger

1/8 tsp. allspice

5 cups milk (whole or 2%)

¾ cup heavy cream

4 Tbsp. pure maple syrup

½ tsp vanilla extract

¼ tsp. rum extract (optional)

 

Instructions

Combine dry pudding mix, sugar, nutmeg, cinnamon, ginger, and allspice. Whisk together until well blended.

 

Combine milk, cream, maple syrup, and vanilla, in a large bowl. Slowly, hand whisk the dry ingredients into wet ingredients until mixed thoroughly. (Do not use a blender.)

 

Refrigerate for at least one hour thicken. (Two or three hours is better). Stir well. If the consistency is thicker than desired, add ½ to 1 cup milk to thin. Also good with a little added 7 Up or ginger ale.

 

Pour into cups, garnish each with a spoonful of cinnamon whipped cream, sprinkle with freshly ground nutmeg, and enjoy! Makes 6-8 servings.

 

Cinnamon Whipped Cream

In a small bowl, mix together 4 Tbsp. powdered sugar, 1 tsp. cinnamon, ½ tsp. nutmeg. In a separate bowl, whip 1 cup of cream with beaters while slowing adding the dry ingredients. Whip until soft peaks form. Don’t over-whip.

 

via Christmas by Accident

Best Lemonade Ever

1 gallon water
1 Tbsp. citric acid (buy at a pharmacy)
1 Tbsp. lemon extract
3 cups sugar
1 quart ice
1 lemon (juice from)

3 Drinks That Clear Sinuses and Destroy Throat Inflammation

It’s getting to be that time again… As the winter season creeps up, unfortunately, so does the cold and flu. Thanks to Healthy Holistic Living, here are three recipes that will help you start feeling better almost immediately.

1. The Hot Pineapple Elixir

Ingredients
½-1 cup pineapple juice
½ Tbsp apple cider vinegar
1 pinch cayenne pepper
1 tsp honey

Instructions
Combine all ingredients in a saucepan and heat lightly to preference.

Why It Helps
The anti-inflammatory properties of pineapple juice reduce phlegm buildup and sooth the throat. Its vitamin C content strengthens your immune system so that it can better prevent cold symptoms.
Apple cider vinegar helps alkalinize your body. When your body’s in an alkaline state, viral bacteria can’t survive as well. To top it off, cayenne pepper provides the kick that warms your body up internally and fights against fevers and nausea. Honey has antiviral, antifungal and antibacterial powers that have made it a natural super-healer for centuries.

2. The Wellness Monster

Ingredients
1 lemon
1-inch piece of ginger
1-2 dashes of cayenne pepper
1 dash of turmeric powder
1 drop of mint extract
1-2 drops stevia (if desired)

Instructions
Juice or blend the lemon and ginger, then add the cayenne pepper, turmeric and mint. Stir. Add enough hot water to double the size of the mixture.

Why It Helps
Lemon detoxifies, bulks up your immune system and fuels your cold-fighting stores of vitamin C.
Ginger breaks up the mucus in the lungs while also soothing sore throats and sinus-related aches.
The compound curcumin in turmeric has serious antibacterial and anti-inflammatory properties that break up chest congestion and deter coughs.The menthol component of mint is a natural decongestant that plows through phlegm and nasal decongestion.

3. The Raw Deal Tea

Ingredients
1 tsp lemon juice
½ tsp finely grated ginger
¼ tsp ground turmeric
½ tbsp apple cider vinegar
½ tsp raw honey
1 pinch cinnamon
For extra cold-fighting powers, add in 1 drop of colloidal silver.

Instructions
Boil 1 cup of water. Add in all ingredients and stir.

Why It Helps
Like honey, cinnamon is antiviral, antifungal and antibacterial. These properties help destroy viral bacteria and reinforce immune response. Similarly, colloidal silver is highly antibacterial and antiviral and has also been shown to prevent viruses from getting worse.

via Healthy Holistic Living

Slow Cooker Hot Chocolate

Ingredients:
1 can 14 oz sweetened condensed milk
1 1/2 cups heavy whipping cream
8 cups milk
1 1/2 tsp vanilla extract
2 cups chocolate chips (depends on your liking…dark, white or milk chocolate. Any kind works!)

Instructions:
Add milk, sweetened condensed milk, whipping cream and vanilla extract to crock pot and quickly stir. Add chocolate chips to crock pot and mix in, so chocolate chips aren’t piled in one place.
Cover and heat on low setting for 2 hours. Stir occasionally.
Serve and top with whipping cream or marshmallows.
Yields 12-15 servings.

Enjoy!

Brazilian Limeade

6 cups cold water
4 limes, washed and quartered
1/2-3/4 cup sweetened condensed milk

Combine the water and limes in a blender (Blendtec/Vitamix), in batches if necessary, and blend until totally smooth, about 2 minutes. Strain the lime mixture through a sieve and press on the solids until only pulp remains.

Pour the liquid into a pitcher and add the sweetened condensed milk to taste. Cover and refrigerate until cold. Serve in a glass over ice.
(Makes about 7 cups)

via Bobby Flay

10 Hot Chocolate Recipes

Warm up this winter with a rich, steaming cup of holiday cheer. These delicious recipes will put smiles on the faces of everyone coming in from the cold.

 Luscious Hot Chocolate

• 1 cup milk
• 1 cup half and half
• 1 oz. semisweet chocolate, chopped
• 1 oz. unsweetened chocolate, chopped
• 8 tsp sugar
• ½ tsp vanilla

Heat milk, half and half, both chocolates, and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.

 Aztec Hot Chocolate

• 2 cups milk
• 4 squares baker’s chocolate
• 1 tsp chili powder
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp ginger
• ¼ tsp ground cloves
• ¼ tsp nutmeg

Break chocolate squares and melt in a saucepan with the milk. Do not boil. Whisk until foamy. Pour into mugs. In a separate bowl, combine all spices. Mix ½ tsp of blended spices in each mug, adding more as desired.

 Raspberry Hot Chocolate

• 2 cups cream
• 1 cup milk
• 6 oz. bittersweet chocolate, finely chopped
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp butter
• 1 cup raspberries
• whipped cream

In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.

 Brown Sugar Hot Cocoa

• 3 oz. unsweetened chocolate
• 1/3 cup water
• 4 cups milk
• ¾ cup brown sugar, packed
• 1/8 tsp salt

Melt chocolate and water together in a double boiler. Slowly stir in milk, sugar, and salt. Whisk until well blended.

 Old-fashioned Hot Cocoa with Homemade Marshmallows

Old-fashioned Hot Cocoa

• 3 tbsp unsweetened cocoa powder
• ¼ cup sugar
• 4 cups milk
• ¼ tsp vanilla

Combine sugar and cocoa powder in small bowl. Heat milk in saucepan to scalding. Stir 1/3 cup hot milk into cocoa-sugar mixture, and then pour back into the saucepan. Stir until blended, then add vanilla and garnish with homemade marshmallows.

Homemade Marshmallows

• 3 tbsp powdered gelatin
• 2 cups cold water
• 2 cups sugar
• 2 egg whites
• 2½ cups confectioners’ sugar, sifted
• butter

In a medium saucepan soak gelatin in the cold water for approximately 10 minutes. When gelatin has softened, add the regular sugar and gently dissolve over low heat. Remove from the heat and cool to room temperature.
Beat egg whites until stiff peaks form and then fold in 2 cups of sifted confectioners’ sugar. Put mixer on low speed and slowly add cooled gelatin mixture. Increase the speed and beat until white and thick, and the mixture is approximately double in size. Line a deep 8x8-inch baking dish with foil, grease slightly with butter, and coat with part of the remaining confectioners’ sugar. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Let sit for at least 3 hours. The marshmallow should be light and spongy when ready.
Loosen marshmallow from edges of tray and invert onto large cutting board. Slowly remove foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.

 White Peppermint Hot Chocolate

• 6 hard peppermint candies, finely crushed
• 2/3 cup whipping cream
• 3½ cups milk
• 8 oz. white chocolate, chopped
• ½ tsp peppermint extract

Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium-low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.

 Banana Hot Chocolate

• 2 cups cream
• 1 cup milk
• 2 tbsp sugar
• ½ tsp salt
• 6 oz. bittersweet chocolate, finely chopped
• 2 ripe bananas
• 1½ tsp cinnamon
• marshmallows

In saucepan combine cream, milk, and sugar until hot. Do not boil. Add chocolate and reduce heat to simmer. Stir until chocolate is melted. Puree bananas with cinnamon. Heat puree in microwave for 15 seconds and stir into hot chocolate mixture. Pour into mugs and garnish with marshmallows.

 Milk Chocolate and Orange Cocoa

• 1/3 cup whipping cream, chilled
• 1 tsp brown sugar
• 4½ cups milk
• zest from 4 large oranges
• 2 tbsp unsweetened cocoa powder
• 9 oz. milk chocolate, finely chopped

Whip cream with brown sugar until stiff peaks form. Refrigerate. Mix milk with zest from oranges in a saucepan, heating to a simmer. Remove from heat. Cover and let stand for 30 minutes. Strain zest from the mixture and bring liquid to a simmer. Stir in cocoa powder and chocolate, whisking until smooth. Pour into mugs and top with whipped cream mixture.

Cold Chocolate Eggnog

• 4 eggs, separated
• ½ cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract
• 2 cups milk
• 1/8 teaspoon salt
• 1½ cup whipping cream, whipped to soft-peak stage
• 1/3 cup grated semisweet chocolate

This recipe is served cold. In a large bowl, beat together egg yolks, sugar, cocoa, and vanilla until thick and smooth. Slowly stir in milk, mixing well. Cover and refrigerate at least 2 hours. Remove just before serving.
Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.

 Peanut Butter Hot Chocolate

• 4 squares baker’s chocolate
• 2 cups milk
• 2 tbsp peanut butter
• marshmallows

Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.

 Dress up Your Drink

Here are a few tips for adding some extra pizzazz to your favorite hot chocolate or cocoa recipe.

Richer Flavor
For a richer, more decadent beverage, use whole milk instead of water—regardless of what the recipe calls for. If you want an extra-rich drink, add a teaspoon of sweet butter to the bottom of each cup before you pour in the drink.

Garnishes
Marshmallows are great, but why not use whipped cream as a blank canvas to create a truly whimsical drink. Try topping whipped cream with chocolate shavings from your favorite candy bar. Or use colored sprinkles to reflect the occasion—red and green for Christmas, or pink and red for Valentine’s Day, or rainbow sprinkles for birthdays. Or sprinkle chocolate, butterscotch, or peanut butter morsels on top. Also, consider candy stick stirrers such as peppermint, butterscotch, or raspberry, for a hint of extra flavor.

Cup Rimmers
Give a touch of sophistication to your hot chocolate by adding a rim of flavor to your cups. Try crushing peppermint candies in a food processor, or using colored sugars for a sparkling effect. You can also create your own custom-flavored chocolate powders. Just place the mixture in a large soup bowl. Moisten the cup rim with a wedge of orange and dip it in the mixture (about 3/8 inches deep) until it is evenly coated. Carefully pour the hot chocolate or cocoa so you don’t drip on the rim.

LDS Living, Nov/Dec 2008

Halloween Swamp Water

First, get some Swamp Water bottles at Target in the form of Starbuck's Frappucino Drinks, or get them from your friends who drink it. Then remove the labels by soaking them in water and using a little Goo Gone for the tough parts. I've also heard that a blow dryer will do the trick.

Now make your labels. Tip Junkie has links to tons of free Halloween printables. The labels, here, were found  Fantasy Jr.. They were reduced by 50% and printed on clear label paper. After printing them, just cut them to size, peel, and stick.

Swamp Water Recipe

1 - 46 oz. Dole Pineapple juice

1- 12 oz limeade concentrate, thawed

1 - 14 oz. sweetened condensed milk

(this makes the punch murky)

24 oz. water

24 oz. 7 Up or Sprite

Americolor's Electric Green Food color

Blue food color

Mix everything together, adding the food coloring

until you get the murky green you want.  

Serve chilled or over ice.

Last of all, serve up your swamp water with with purple-striped paper straws that can be found at Pebbles In My Pocket (local scrapbooking store), or google them to find on line.

Enjoy!!

Via Purple Chocolat Home

Frozen Hot Chocolate

The HOT temperatures of August require
something COLD and YUMMY to drink...

Ingredients:
3 oz. best-quality chocolate
2 tsp. store-bought hot chocolate mix
1 1/2 Tbsp. sugar
1 1/2 cups milk
3 cups of ice
whipped cream
chocolate shavings

Equipment:
double boiler
blender

Instructions:
Chop the chocolate into fine pieces and melt it in a double boiler. Add the hot chocolate mix and sugar, stirring continuously until smooth and blended. Remove from heat and slowly stir in 1/2 cup of the milk. Continue stirring until it is smooth, then let it stand until the mix reaches room temperature.

Transfer the chocolate mixture to the blender, add the remaining milk and the ice cubes. Blend on high speed until the mixture is smooth [should resemble the consistency of a frozen daiquiri].

Pour the mixture into a serving class and top with whipped cream and chocolate shavings.

Italian Soda

for New Year's Eve
I'll be making this Italian Soda...

One bottle Torani pomegranate syrup
(I get mine at Day's Market)
One 2-liter bottle of Sprite
(or other lemon-lime soda)
One pint ½ & ½


You can try lots of variations with the soda:

• Mix different flavors of Torani syrup together, such as
Cherry & Cinnamon
Lime & Vanilla Bean
Strawberry & Pineapple

• Use different kinds of soda:
Ginger Ale
Club Soda
Cream Soda

Another Cup of Cocoa

To ward off those cold, blustery January days,
try some malty, minty hot chocolate...

1 gallon 2% milk

13 oz. Carnation chocolate malted milk mix

1 cup Coffee Mate non-dairy creamer powder

15 mini York peppermint patties
mini marshmallows or whipped cream

Pour milk into a large pot over medium heat
Whisk in malted milk and non-dairy creamer.
Continue to whisk until hot.
Stir in peppermint patties and whisk until melted.
Top each cup with marshmallows or whipped cream.
Enjoy...

Found at Picky Palate

A Proper Cup of Cocoa

Last night I made some hot chocolate for the family. It wasn't really that cold outside, but I wanted to try this new recipe that Erica shared with the world. It sounded so good that I just couldn't wait for perfect cocoa weather to have a taste. I wasn't disappointed, and the family unanimously voted to make it again and again! The only thing that might make it better would be to make it frothy in a hot chocolate machine...

Yummiest Hot Cocoa EVER!

1 14 oz. can sweetened condensed milk
1/2 cup Hershey's unsweetened cocoa
1 1/2 tsp. vanilla
1/8 tsp. salt
6 1/2 cups hot water
mini marshmallows (optional)

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla, and salt; mix well. Over medium heat, slowly stir in water (start with 5 cups and then add according to taste desired); heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows if desired.

TIPS: Chocolate can be stored in the refrigerator up to 5 days - mix well and reheat before serving.
You can keep it in a crock pot all day - great for Christmas!

For the Last Days of Summer

I found this recipe for lemonade with a twist here:

Vanilla Bean Lemonade

12 oz. can frozen lemonade concentrate; thawed
6 cups cold water
1/3 cup sugar
1/4 tsp. kosher salt
2 vanilla beans, pure vanilla extract or vanilla bean paste to taste
2 large lemons; quartered and seeded

Combine the lemonade concentrate, water, sugar, and salt
in a 3-quart pitcher. Stir until the sugar is dissolved.

I you're using vanilla beans, split the beans lengthwise down the
middle and scrape out the seeds into the lemonade mixture.
Discard the beans. Stir until the seeds have separated,
or add vanilla extract to taste. Let the lemonade
steep for at least 10 minutes. Strain the
lemonade, if desired, through a fine
mess strainer to remove any
vanilla bean residue.

Squeeze each lemon wedge into the pitcher, then add the rinds.
Chill until very cold and serve in tall glasses over ice.
Makes 2 quarts.

He We Come A Wassailling

When the snow is falling,
the fireplace is roaring,
and the reading is enthralling,
the sipping should be inspiring...

This simple recipe should suffice:

Julie Magleby's Wassail

For what ever amount of wassail you make, use
1/2 apple juice or cider and 1/2 no pulp orange juice.
Float a spice ball filled with William Sonoma mulling spices
in the juices as you simmer it for at least an hour,
then enjoy...

Flu Brew

Feeling a bit under the weather because you didn't get your flu shot, or because you did? There is nothing like drinking some hot FLU BREW to ease the discomfort...

I got this recipe from Sister Jensen in Lithuania. It's almost as good as a blessing:

2 c. dry orange Tang
1/3 c. dry lemonade mix
1½ c. sugar
1 t. ground cinnamon
½ t. ground cloves

Mix all the ingredients and store in an air-tight container.
To use, add 2 to 3 teaspoons per cup of hot water.