Non-Alcoholic Holiday Drinks
 |
Party Sober! |
Southern Style Eggnog
4 eggs, separated
1/2 cup sugar
1/4 tsp. salt
3 cups milk
1 cup whipping cream
2 tsp. vanilla extract
nutmeg
whipped cream to garnish |
 |
While beating egg yolks, gradually add
1/4 cup sugar and salt. Stir in milk and cream gradually. Cook mixture over hot water or
over low heat, stirring constantly, until it thickens and coats a metal spoon. Cool. Add
vanilla extract and chill thoroughly. Beat egg whites until soft peaks form; gradually add
remaining 1/4 cup sugar. Beat the refrigerated mixture until smooth and frothy. Fold in
beaten egg whites. Sprinkle with nutmeg and garnish with whipped cream. Makes two quarts.
Sparkling Punch
1 cup unsweetened pineapple juice
1 cup orange juice
juice of two lemons
juice of two limes
11 oz. sparkling water
Mix all ingredients in a pitcher. Pour over ice cubes made of sparkling water. Makes 4
servings.
Banana Delight
2 cups milk
1 ripe banana, sliced
1/4 tsp. nutmeg
1/8 tsp. almond extract
Place all ingredients in a blender. Mix at high speed until mixture is smooth (about 30
seconds). Makes 4 servings.
Ginger Mint
1 whole fresh lime
ginger ale
fresh mint
Squeeze fresh lime juice into a tall frosted glass. Add some ice cubes and fill with
ginger ale. Stir, and top with sprigs of fresh mint. Makes one tall glass.
Pink Mist
5 oz. grapefruit juice
1 oz. grenadine
2 oz. pina colada mix
splash of seltzer
Blend ingredients and serve over ice. Garnish with pineapple and cherry. Makes one
serving.
Frosty Mocha
1/2 gal. chocolate ice cream, softened
8 cups coffee, chilled
1 pint half & half
1 tsp. almond extract
1/8 tsp. salt
1 square semi-sweet chocolate, grated
1/4 tsp. ground cinnamon
With mixer at low speed, beat ice cream and 3 cups coffee until smooth. In chilled 5-6
quart punch bowl, stir ice cream mixture, half & half, almond extract, salt and 5 cups
coffee until blended. Sprinkle top with grated chocolate and cinnamon. Makes 16 8-oz.
servings.
Mistletoe Punch
1 6-oz. can frozen lemonade concentrate, thawed
1 6-oz. can frozen orange juice concentrate, thawed
6 cups water
1/2 cup grenadine syrup
1 quart ginger ale, chilled
Combine all the ingredients, except last two, in a punch bowl. Just before serving, add
some ice cubes and gently stir in the ginger ale. Garnish with lemon slice and maraschino
cherry. Makes 30 punch cup servings.
Citrus Cider
2 quarts apple cider or apple juice
3 cups water
1 6-oz. can frozen orange-pineapple juice concentrate, thawed
1/2 cup light molasses
4 inches stick cinnamon
1 tsp. whole cloves
Combine cider, water, juice concentrate, molasses, cinnamon and cloves. Simmer for 10
minutes. If desired, float apple slices on top of cider. Makes 24 servings.
Cranberry Tea Punch
2 32-oz. bottles cranberry juice cocktail
2 cups brewed tea
1/2 cup sugar
1/4 cup lemon juice
1/4 tsp. ground cloves
1 small lemon, thinly sliced
Over high heat, combine juices, cloves, tea and sugar until sugar is dissolved and punch
is hot, stirring occasionally. Float lemon slices on punch. Makes 10 cups. |
