While you are making plans to stock your bar for holiday guests don’t forget your youngest visitors who can’t imbibe in seasonal libations. It’s a good idea to mix up a few festive beverages for them to enjoy too.
Whether you are looking for something warm to serve or need a way to liven up your holiday punchbowl, the following recipes should come in very handy:
HOT CANDY CANE COCOA
4 cups whole milk
3 (1 ounce) squares semi-sweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
2 to 3 extra candy canes
In a saucepan, heat milk until hot, but not boiling.
Whisk in the chocolate and 4 crushed candy canes until melted and smooth.
Pour hot cocoa into mugs and garnish with whipped cream and a whole candy cane for stirring.
WARM MULLED CIDER
12 cups apple juice
6 cups cranberry juice
1/2 cup brown sugar
2 teaspoons pure vanilla extract
1 to 2 tablespoons mulling spices
Combine all of the ingredients together and simmer over low heat for 30 to 45 minutes.
Serve with cookies or other sweet holiday treats.
HOLIDAY PUNCHBOWL ICE RING
1 large Bundt pan or ring mold
1 12-oz. bag of fresh cranberries
Two bunches fresh mint leaves
Rinse cranberries in cold water. Drain.
Fill pan 1/2-inch to 1-inch deep with water. Place on even surface in freezer and freeze until solid. Remove pan from freezer.
Add an additional 1/4-inch water over frozen ice ring.
Arrange cranberries and mint leaves in desired pattern then return pan to freezer. Once set, add an additional 1/2-inch to 1-inch of water and freeze until solid.
Remove from freezer, unmold by running pan under hot water (briefly) and place in punch bowl.
Note: The cranberries will float, so if you add all the water at once, the cranberries will float to the surface. When you unmold the frozen ring, the decorations will be on the bottom of the ring.