The Pueblo West View

The best holiday drinks delight the tastebuds

It’s that time of year when it’s more festive and fun with a few cocktails in hand. The following are some favorite holiday drink recipes to keep you warm during the celebrated seasons.

Cecilia Moody
Cecilia Moody

CAFE MEXICANS 

(Serves 2)

1 1/2 squares Semisweet Chocolate

1 cup Milk

1/4 teaspoon Cinnamon

1 tbs. Sugar

1 cup hot Strong Coffee

1/4 cup Brandy

2 Cinnamon Sticks 

Combine chocolate and milk in small sauce pan over low heat and cook gently, stirring constantly until chocolate melts and milk is hot (not boiling). Transfer to blender, add sugar, almond extract and cinnamon. 

Mix 15 seconds. Fill 2 large mugs half full with chocolate mixture. Pour enough hot coffee into each mug. 

Add brandy to each cup and garnish with cinnamon stick.

CRANBERRY EGGNOG

(Serves 4)

3 Eggs, separated

1 cup Milk

1 1/2 cups Cranberry Juice Cocktail

1/4 cup Sugar

1 tbs. Vanilla

Beat egg yolks until thick and lemon colored in a large bowl. Stir in cranberry juice, milk and vanilla, reserve. 

Beat egg whites in small bowl until foamy white and double in volume. 

Beat in sugar, little at a time until meringue forms soft peaks. 

Fold egg whites into cranberry milk mixture until no white streaks remain. 

INDIAN TEA

Fresh Mint or 1/2 or 3/4 cup dried Mint

1 medium Apple, cubed

20 - 30 Rose Hips, fresh or dried 

10 -15 Juniper Berries

Place all ingredients into medium saucepan, add 2 quarts water and bring to boil. Cover and simmer minutes. Strain, add sweetener if desired and serve hot or iced.

MULLED BLOODY MARY 

4 cups Bloody Mary mix 

1/3 - 1/4 cup Vodka 

2 Tbs. Worcestershire Sauce

1 each Cucumber (peeled & seeded)

2 Tomatoes 

pinch Celery Salt

freshly Ground Black Pepper

1 clove Garlic

Celery Sticks   

Combine all ingredients in blender except celery sticks. Serve and garnish with celery sticks. 

My Favorite Chai Recipe

1 Tbs. Fennel or Anise seed    

6 green Cardamom pods

12 Clove      

1 Cinnamon stick

1/4 inch Ginger Root, sliced thin    

1/4 tsp black Pepper  Corns

2 Bay Leaves    

7 cups Water

Bring water to a boil, and simmer 10 minutes with ingredients above. 

Then add 2 Tbs. Darjeeling tea. Simmer another 5 minutes then add 

6 tbs. honey or brown sugar and 1 cup milk.  Sip slowly and enjoy.

                                              

HOT TODDY 

(Serves 1)

5 Cloves

2 Lemon Slices

2 oz. Whiskey

1 oz. freshly squeezed Lemon Juice

2 tsp. clear Honey or Sugar Syrup,to taste

1/2 cup just boiled Water

1 Cinnamon Stick (optional)

This hot toddy, with it’s warming blend of spices and sweet honey 

aroma, is the perfect comfort and will soothe any aches, pains or winter snuffles. It’s also a great life saver for cold afternoons spent outside watching sports. Next time you have to pack a thermos flask of coffee, think again and mix up a batch of this recipe, then see how popular you are.

Skewer the cloves into the lemon slices and put them in a heat proof glass. Add the whiskey, lemon juice and honey or sugar syrup to taste. 

Top with boiling water and add a cinnamon stick to serve. Serve immediately. 

ORANGE MULLED WINE

3 cup bottles Fruity Red Wine

1/2 cup Cold Water

1 Orange, quartered 

1 Orange, sliced for serving in drink

1/2 Lemon Zest

8 Cloves

3 Tbs. Brown Sugar

2 inch piece of Fresh Ginger, peeled and chopped finely

6 Cardamon Pods, lightly crushed

2 Cinnamon Sticks

Freshly Grated Nutmeg

1/2 cup Orange Flavored Liqueur

Fill your house with warming aromas and make your friends hearts glow with this beautiful spicy drink. If you’re making it for a big party, simply add more wine and sugar to the sauce pan as the evening goes on.

Pour the red wine into a large sauce pan. 

Stud the orange quarters with the cloves. 

Add lemon zest and the sugar, ginger, cinnamon and nutmeg to the sauce pan.

Heat the mixture in a slow cooker on medium for 30 minutes to let spices infuse. Add the orange flavored liqueur then reheat gently. 

Do not let it boil. Ladle into small heat proof glasses to cups to serve. 

Use Orange slice to garnish. Blood oranges are real special to use.

MULLED CIDER

(Serves 10 -12 cups)

1/2 gal. Apple CIder

3-4 cups unsweetened Apple Juice

1/2 cup Brandy or Apple Brandy

1/3 cup Brown Sugar

1 Lemon, cut strips or lemon zest

2 Cinnamon Sticks, crushed

8 Cloves

6-8 Dried Apple Slices (cut in half)

10 -12 Cinnamon Sticks for garnish

Put the cider, brandy and apple juice in large sauce pan or slow cooker. 

Add sugar, lemon zest, cinnamon sticks and cloves and heat gently until sugar has dissolved. Do not let it boil. Add apple slices, then let set for 

30 minuets for flavors to infuse.

Ladle into small heat proof glasses or cups. 

Serve with a slice of dried apple and a cinnamon stick for garnish. 

EGG NOG 

(Serves 6 - 8)

3 large fresh Eggs

1/3 cup superfine Sugar

1/3 cup Bourbon

1/3 cup Spiced Rum

2 1/3 cups MILK

1 cup plus 2 Tbs. Whipping Cream

freshly grated Nutmeg for garnish

Once you’ve tasted this deliciously light, foamy punch, I suspect you’ll want to make it every year.     

Separate egg yolks carefully from the whites and put them in separate large bowls. Beat the egg yolks with electric beater. Gradually adding 1/4 cup of the sugar, until they turn light in color and thicker in texture. Beat in the Bourbon and spiced Rum, then stir in the milk and cream. Set aside.

After cleaning the beater thoroughly, then beat egg whites until beginning to stiffen. Add remaining sugar and beat again until they form soft peaks. Fold the egg whites into the egg nog mixture. 

The egg nog can be served cold or gently heated in a large saucepan until just warm,as you preferred. Ladle into small glasses or cup to serve. Grate fresh nutmeg over before serving. 

     

SPICED HOT CHOCOLATE

1/2 cups Milk

3 oz dark Chocolate

2 star anise

finely grated zest of 1 Orange

1 tablespoon Honey (orange blossom if possible)

1/3 cup spiced Dark Rum

1/4 cup Orange flavored Liqueur

Cinnamon Sticks and whipped Cream to serve as garnish

This is an instant mood lifter. Make this drink when you are feeling a bit dejected and it cannot fail to lift your spirits. Watch out though, it is quite potent. Leave out the Rum if you wish. Put the milk, chocolate, star anise, orange zest and honey in a saucepan and heat, gently, stirring constantly, until chocolate has melted. Remove star anise and discard. 

Add the run and orange flavor liqueur and liquidize in a blender until smooth and frothy. Pour into warmed heat proof glasses. Add a cinnamon stick, and top with whipped cream. Serve immediately.

MOCHA MAPLE COFFEE

2 cups freshly brewed hot coffee

1/4 cup creme de cacao or chocolate syrup

1/2 cup whipping cream

1 teaspoon pure maple syrup

finely grated dark chocolate for 

garnish.

Coffee and chocolate makes perfect partners as this delicious drink proves. The addition of sweet, maple syrup flavored cream makes this an indulgent after-dinner drink.

Lightly whisk the cream and maple syrup together until mixture is foaming and thickened slightly. Slowly layer the cream over the surface of the coffee using a teaspoon. Sprinkle grated chocolate over the cream and serve immediately.

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