Decadent Holiday warmth anyone? About This Page:

[Bert & Sully]

Peppermint Hot Chocolate
<ul type="square"> 1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish[/list]
In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Finally got cold enough down here to try this one out tonight.

[Bert & Sully]

Mulled Cider
<ul type="square"> 1 quart fresh cider
1 large cinnamon stick
1 lemon, zested
Sprinkle clove powder
3 grates fresh nutmeg[/list]
Combine all ingredients in saucepan. Bring to simmer. Strain and serve.

[Bert & Sully]

Lemon Ginger Toddy
<ul type="square"> Juice of 1/2 lemon
Quarter size piece ginger
2 teaspoons honey, or to taste
3/4 cup boiling water, approximately
Dark rum, optional[/list]
In a mug combine lemon juice, ginger, honey and boiling water. Let steep at least 3 minutes. Add rum to taste.

[crystalloubear]

[ QUOTE ]
Lemon Ginger Toddy
<ul type="square"> Juice of 1/2 lemon
Quarter size piece ginger
2 teaspoons honey, or to taste
3/4 cup boiling water, approximately
Dark rum, optional[/list]
In a mug combine lemon juice, ginger, honey and boiling water. Let steep at least 3 minutes. Add rum to taste.

[/ QUOTE ]

I was going to try this one tonite but decided to skip the first 4 ingredients and just go with the last one!!

[Bert & Sully]

Persimmon Punch (Soo Jeung Ga)
<ul type="square"> 2 quarts water
1/2 cup fresh ginger, sliced thin
3 cinnamon sticks
1 1/2 cups sugar
1 cup dried persimmons, sliced
1/2 cup pine nuts[/list]
In a pot, combine the water, ginger, and cinnamon and let simmer for 1/2 hour. Remove from heat and strain the liquid. Stir in the sugar and persimmons. Cool and let sit in the refrigerator overnight. Serve well chilled with a teaspoon of pine nuts floating in each cup.

[Bert & Sully]

White Chocolate Hot Cocoa
<ul type="square"> 4 ounces white chocolate, chopped
1/2 teaspoon vanilla extract
14 ounces milk
2 ounces cream
3 pieces star anise[/list]
Place the chopped chocolate and vanilla in a mixing bowl. In a saucepan heat together milk, cream and star anise until boiling. Pour over chocolate and whisk well to melt. Strain into mugs to remove star anise.

[Bert & Sully]

Spiced Cider
<ul type="square"> 1 quart apple cider
2 cinnamon sticks
Zest of 1 lemon
1 cup dark rum, optional
Thinly sliced apples for garnish
Cinnamon sticks for garnish[/list]
Pour apple cider into a large saucepan. Add cinnamon sticks and lemon zest. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and strain. Add dark rum. Serve warm into coffee mugs and garnish with an apple slice and a cinnamon stick.

[Bert & Sully]

Cranberry Hot Toddies
<ul type="square"> 4 tangerines
1/2 cup whole cloves
3 quarts pure, unsweetened cranberry juice (if unavailable, use cranberry juice cocktail and omit the sugar called for)
2 cups sugar, or to taste
3 cups amber rum, if desired[/list]
Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum.
Serve toddies with clove-studded tangerine rounds in heatproof glasses.

[Bert & Sully]

Hot Cider Rum Punch
<ul type="square"> 1 cup rum
4 cup apple cider
1 cup cranberry juice
1 cup orange juice
1 cinnamon stick
4 orange slices
4 cloves[/list]
Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm

[Big Baloo]

I'm going to try the white chocolate hot cocoa, and then the cranbery one and then...well, you get the idea! Thanks Elaine!

[Bert & Sully]

Yup, I'll be trying several of them myself!

[Bert & Sully]

Hot Tea Toddy
<ul type="square"> 1 Irish breakfast tea bag
1 1/2 ounces Scotch or brandy
1 heaping tablespoon honey
Boiling water
1/2 cinnamon stick
1 slice lemon
Pinch ground nutmeg[/list]
In a coffee mug, place the tea bag, Scotch, and honey. Add enough boiling water (about 3/4 cup) to fill the mug. Add the cinnamon and lemon, and steep for 5 minutes. Remove the tea bag and cinnamon stick.
Sprinkle lightly with the nutmeg and serve.

[NancyW2]

OMG!! These look awesome. Thanks for posting these Elaine. I will toast you when I serve the first round.

[loobyoxlip]

I'll definitely be trying the ones with liquor with holiday season

[loobyoxlip]

I'll definitely be trying the ones with liquor this holiday season