CANDY CANE LATTE

2		tablespoons instant latte or vanilla cappuccino mix
3/4		cup boiling water
1/4		cup LAND O LAKES�?Half & Half
2		teaspoons maraschino cherry juice or syrup, if desired
		LAND O LAKES�?Whipped Light Cream, if desired
		Crushed or whole candy canes, if desired

Place latte mix in large coffee mug. Slowly stir in boiling water, half & half and cherry juice.

Top with whipped cream and candy cane, if desired. Serve immediately.

Recipe Tip
If you can’t find candy canes, use red and white swirled starlight candies.

Glogg (Danish Christmas Drink)

This traditional Danish Christmas drink will warm your heart

and delight your stomach.



~~~Essence~~~

1 cinnamon stick

5 whole cloves

4 whole allspice

3 cardamom pods

A little bit of freshly grated ginger

2 cups water



Grated orange peel

Grated lemon peel

Raisins



1 bottle red wine

Slivered almonds



Let essence simmer in water for 1 hour. Add grated orange peel, grated lemon

peel, and raisins.

Let mixture sit overnight.



When you are ready to enjoy your Glogg, pour a bottle of red wine into the

essence mixture, and

slowly let it come to a simmer.



Put a few slivered almonds into the bottom of your red wine glasses, and pour

the Glogg on top.



Your whole house will smell beautiful. Enjoy.

Creamy Eggnog



Soft Custard (below)

1 cup whipping (heavy) cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

1/2 cup rum

1 or 2 drops yellow food color, if desired

Ground nutmeg



Prepare Soft Custard



Just before serving, beat whipping cream, powdered sugar and vanilla in

chilled medium bowl with electric mixer on high speed until stiff. Gently

stir 1 cup of the whipped cream, the rum and food color into custard.



Pour custard mixture into small punch bowl. Drop remaining whipped cream in

mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately.

Refrigerate any remaining eggnog.



Soft Custard

3 eggs, slightly beaten

1/3 cup sugar

Dash of salt

2 1/2 cups milk

1 teaspoon vanilla



Mix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk.

Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture

just coats a metal spoon; remove from heat. Stir in vanilla. Place saucepan

in cold water until custard is cool. (If custard curdles, beat vigorously

with hand beater until smooth.) Cover and refrigerate at least 2 hours but

no longer than 24 hours.



Makes 8 servings, about 2/3 cup each

Christmas Cranberry Punch



2 cups cranberry juice

2 cups pineapple juice

1 cup orange juice

1 pint strawberries, hulled and sliced

1 lime, thinly sliced

4 cups ginger ale, chilled



In a large glass container, combine ingredients and chill thoroughly.



Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.



Makes about 1 1/2 quarts.

Total time: 20 minutes, plus chilling time.



For a less sweet punch, substitute seltzer or club soda for the ginger ale.

Eggnog Punch



1-3/4 to 2 quarts French vanilla or cinnamon ice cream

8 cups (2 quarts) dairy eggnog or canned eggnog, chilled

1 liter cream soda, chilled

Peppermint sticks, cinnamon sticks, and/or candy canes, optional

1/8 tsp. ground cinnamon



Place ice cream in an extra large punch bowl. Add half the eggnog. Stir and

mash mixture

using a potato masher until ice cream is melted and mixture is well combined.



Stir in remaining eggnog.



Slowly pour in cream soda, stirring to combine.



To each glass add a peppermint stick, cinnamon stick, or candy cane.



Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving).



Makes about 24 (6 oz.) servings.

CROCKPOT MULLED CIDER



INGREDIENTS:

1/2 C Brown Sugar

2 Qt Apple Cider

1 Tsp Allspice -- whole

1 1/2 Tsp Cloves -- whole

2 Sticks Cinnamon

Orange Slices



DIRECTIONS:

Put all ingredients in crock-pot. If desired, tie whole

spices in cheesecloth or put in tea strainer. If spices

are added loose, strain before serving. Cover; cook on Low

2 to 8 hours. Serve from the crock pot with a ladle, or

if using a coffee pot, right out of the spout in place of

coffee.

HOLIDAY EGG NOG

1 pint cream
1 pint milk
1 dozen eggs
1 cup sugar 
1/2 cup whiskey 
1/2 cup light rum

Separate the eggs. Beat the whites until stiff. Fold in 1/2 cup sugar. Beat the egg yolks into the whites, in the serving bowl. Whip cream separately, until stiff. Fold this into the egg mixture. Gently add the milk and then the liquor. Sprinkle the top with nutmeg. Serves a crowd!

HOT SPICED CIDER

6 cups apple cider 
1/2 tsp. whole cloves 
1/4 tsp. ground nutmeg
3 cinnamon sticks

Heat all ingredients to boiling in a 3 quart saucepan over medium high heat. Then reduce heat. Simmer uncovered for 10 minutes. Strain cider mixture to remove cloves and cinnamon.

Cappuccino Punch



1/2 cup sugar

1/4 cup instant coffee granules

1 cup boiling water

2 quarts milk

1 quart vanilla ice cream, softened

1 quart chocolate ice cream, softened



In small bowl, combine sugar and coffee. Stir in boiling water until

dissolved. Cover and

refrigerate until chilled.



Just before serving, pour coffee mixture into a 1 gallon punch bowl. Stir in

milk. Add scoops

of ice cream. Stir until melted.



Makes about 1 gallon.

Fireside Hot Chocolate



4 cups milk

5 squares (1 oz. ea.) semisweet chocolate, chopped

2 sticks cinnamon (3 inches each)

1 tsp. vanilla extract

Whipped cream, optional

Ground cinnamon, optional



Combine first 4 ingredients in a large pan; cook over medium heat, stirring

constantly,

until chocolate melts and mixture is hot. Remove from heat.



Remove and discard cinnamon sticks. Beat mixture at high speed with mixer 1

to 2 minutes.



Pour into mugs; if desired, dollop with whipped cream and sprinkle with

cinnamon.



Serve at once.



Makes 4-1/2 cups.

Apple Raspberry Spiced Cider



A sweet nonalcoholic alternative, this splendid spiced

cider blends refreshing raspberry and apple in a

pretty punch that's sure to bring some holiday cheer

to your Christmas party. Serve with additional

cinnamon sticks for stirring, if desired.



2 quarts (2 L) sweet apple cider

1 can (12-oz/355-mL) frozen raspberry cocktail

concentrate, thawed

1 or 2 whole cinnamon sticks, broken in half

2 cups (500 mL) frozen raspberries



In a saucepan, stir together apple cider, raspberry

cocktail concentrate and cinnamon sticks. Bring to a

boil over medium heat, then lower the heat to low and

let simmer for about 10 minutes. Stir in raspberries

and serve directly from the saucepan or transfer to a

Crock-Pot to keep warm.



Servings: 8 to 10

CHRISTMAS SPICED TEA

Yield: 1 Canister



2 ts Cinnamon

1 ts Ground cloves

2 c Sugar

1/2 c Instant tea w/twist of lemon

18 oz Jar of Tang Juice Mix



Mix together all the ingredients and store in air-tight container.

ADD 2 HEAPING teaspoons for each mug of boiling water for tea