Recipes for Christmas

Christmas Cocktails
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christmas-champagne-for-kidsMock Champagne is a Great Holiday Treat for the Kids!

Ingredients

  • 2 (2 liter) bottles ginger ale, chilled
  • 1 (46 fluid ounce) can pineapple juice, chilled
  • 1 (64 fluid ounce) bottle white grape juice, chilled

Directions

  1. To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
  2. In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.
 
Holiday Apple Punch Print E-mail

christmas-punchChristmas Apple Punch

Ingredients

  • 1 (32 fluid ounce) bottle apple juice, chilled
  • 1 (12 fluid ounce) can frozen cranberry juice concentrate
  • 1 cup orange juice
  • 1 1/2 liters ginger ale
  • 1 apple

Directions

  1. In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
  2. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
 
Holiday Punch Print E-mail

Holiday Champagne Punch

Ingredients

  • 1 (12 fluid ounce) can frozen cranberry juice concentrate
  • 1 (12 fluid ounce) can frozen pink lemonade concentrate
  • 1 (6 ounce) can frozen limeade concentrate
  • 1 (750 milliliter) bottle white wine, chilled
  • 1 liter carbonated water, chilled
  • 2 (750 milliliter) bottles champagne, chilled
  • 1 lemon - sliced, for garnish
  • 1/2 cup fresh mint, garnish

Directions

  1. In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.
 
Christmas Eggnog Print E-mail

christmas-eggnog-recipeChristmas Eggnog

 

 

Ingredients

  • 4 cups milk
  • 5 whole cloves
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 1 1/2 cups sugar
  • 2 1/2 cups light rum
  • 4 cups light cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg

Directions

  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.