 Holiday
Coffee
2/3 cup cocoa, 2 tsp. ground cinnamon
1 tsp. salt
2 14-oz. cans sweetened condensed milk
8 cups water
3 cups strong coffee
cinnamon sticks
ground nutmeg
Combine cocoa, cinnamon and salt in a large pot. Add sweetened
condensed milk, stirring until smooth. Place pan over medium heat;
gradually stir in water and coffee.
Heat thoroughly but do not boil or the milk will curdle.
Garnish each serving with a cinnamon stick, and sprinkle with nutmeg.
Refrigerate leftovers.
Variation: Add 1 cup brandy and 1/2 cup light rum along
with water and coffee for a touch of warmth and a bit of spice!
Hot
Buttered Rum
1 cup butter, softened
1 cup firmly packed light brown sugar
2 cups sifted powdered sugar
1-1/2 tsp. ground cinnamon
1 pint vanilla ice cream, softened
1-3/4 to 2 cups light rum
7-1/2 cups boiling water
whipped cream
ground nutmeg
cinnamon sticks
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Ahead of Time: Combine butter, sugar, and cinnamon; beat
until light and fluffy. Add ice cream, stirring until well blended.
Spoon mixture into a freezer container; and freeze until firm.
Serving Time: Thaw mixture slightly. Combine butter mixture,
rum, and boiling water; stir well. Top each serving with whipped
cream, and sprinkle with nutmeg. Serve with cinnamon stick stirrers,
if desired.
An old-fashioned trip to flavor!
Wassail
Peel of 1 lemon
3 slices peeled fresh gingerroot
1 stick cinnamon
6 cups dry red wine or cranberry juice
6 cups apple cider
1/2 cup sugar
2 oranges, unpeeled, cut into 6 wedges each
36 whole cloves
Make sachet of lemon peel, gingerroot, cinnamon and allspice by
placing on a small piece of cheesecloth or in a paper coffee filter.
Bundle up the corners and tie top with kitchen string, leaving excess
string to hang out of pot for easy retrieval. Set sachet aside.
In a large pot, combine wine, apple cider, and sugar.
Add sachet. Bring to boil over high heat stirring until sugar is
dissolved. Cover. Reduce heat to medium-low. Simmer for 15 mins.
Remove sachet.
Keep wassail warm over low heat.
While wassail simmers, stick 3 whole cloves into peel side of each
orange wedge. Place one wedge in each serving cup and ladle hot
wassail over top.
Serve hot. A Charles Dickens memory!
Hot
Chocolate Supreme
1 cup sugar
1-1/2 cup unsweetened Dutch-process cocoa
1/4 tsp. salt
5 cups water
2 cups milk
1 cup heavy cream
In a pan, combine sugar, cocoa, and salt. Whisk in water.
Bring to a boil over high heat, stirring until sugar is
completely dissolved. Reduce heat to medium.
Add milk and cream. Heat through. Keep warm over low heat.
Serve chocolate topped with marshmallows or whipped cream sprinkled
with crushed peppermint candies.
To your delight - a toast!
Warm up to these wonderful Holiday beverages and toast your family,
friends, and guests - ENJOY!
© 2002 November Arleen M. Kaptur
ABOUT THE AUTHOR Wishing
you and all your loved ones a truly Memorable, Enchanting, and totally
wonderful Holiday Season. Please subscribe to our free Holiday newsletters.
E-mail : akaptur@centurytel.net
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