Hot Mulled Cider

Mulled Apple Cider

Pairs well with a good book or an evening stroll.

Ingredients

1 ½ quarts of unfiltered apple cider
1 honeycrisp apple cut in thin cross-sections
5 cinnamon sticks, 1 for mulling and remaining for each mug
1 orange
1 star anise pod
2 whole cloves
4 ounces of your favorite bourbon (optional)

‍Directions:
Juice one half of the orange. Cut the remaining half into thin triangular slices and set aside for garnish.

Add all ingredients, except 4 cinnamon sticks, sliced orange and bourbon if using, into a 2 quart pot.

Simmer on low for ten minutes.

Remove from heat and add bourbon if using and stir.

Pour into mugs and add one cinnamon stick and a slice of orange into each mug.

Authentic Eggnog

Authentic Eggnog

Recipe by: Maureen Abood
Make the egg yolk mixture in advance and chill, so when you're ready for eggnog, it's ready for you. The recipe can be easily doubled for a big batch. Leftovers are fine for several days, kept refrigerated. The rum quantity can be adjusted down or up as you wish...

Ingredients:
1 cup light rum
1/2 cup plus 1 tablespoon granulated sugar
6 large eggs, separated
1 cup heavy whipping cream
ground cinnamon, for garnish
1 cup whole milk, cold

Directions:

In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. 

Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2–3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.

Whip cream in a bowl until soft peaks form.

In a clean bowl, whip the egg whites until soft peaks form, adding a tablespoon of sugar while whipping.
Fold whipped cream and cold egg yolk mixture into the whipped whites; stir in the milk. 

Serve the eggnog from a punch bowl, the top of the eggnog dusted with cinnamon. Sprinkle more cinnamon atop each individual glass of eggnog.  Serves 6

 

Dole Whip With Pineapple

Dole Whip with Rum

This Disneyland Dole Whip recipe with Rum is the perfect frozen cocktail! Made with only four ingredients, get your sunny vacation fix at home!

 Prep Time 10 minutes

 Servings 4 cocktails

Ingredients

• 4 cups frozen pineapple
• 1 cup sweetened coconut milk (see note one)
• 1 frozen banana
• 6 ounces rum (see note two)

Instructions:
Combine all of the ingredients in the blender and blend until smooth.

Recipe Notes

Recipe Note 1: If you don't like your drinks too sweet, get non sweetened coconut milk.

Recipe Note 2: This drink is amazing with vanilla rum!

Cashew Milk With Fresh Dates, Bananas, and Oats

Cashew Milk With Fresh Dates, 

Bananas, And Oats

This thick sweet drink invokes a childlike spirit.  Think: slurping sounds, liquid mustaches, and sitting cross-legged on kitchen countertop.  It provides the simple joy of a milkshake with none of the sugar and cream.

Ingredients:
1 cup raw cashews, soaked overnight in the water
3 cups filtered or spring water, cold
2 tablespoons rolled oats
9 Medjool dates, pitted
2 frozen bananas
Scant pick of sea salt.

Directions:
Drain the cashews and add them to a high-speed blender, add the water.  Blitz for a full minute or until the nuts are pureed.  Add the remaining ingredients and blend until thoroughly combined; thin with a tablespoon or two of water, if desired.

This beverage keeps for a day or two without a loss of flavor; just simply refrigerate in a sealed container and shake well before serving.

Minty Hot Cocoa

Minty Hot Cocoa

Make this warm cup of cocoa for a rich, satisfying treat that is lower in fat and sugar than traditional hot cocoa.  It is also dairy free and has no refined sugar.  To change up the flavor, skip the mint tea and add a dash of vanilla or almond extract.  Substitute a different non dairy milk or dairy milk for the almond milk if you like.

*

Ingredients:

1 cup unsweetened almond milk

1 peppermint  tea bag

1 tablespoon cocoa powder

1 tablespoon honey

pinch of sea salt

*

Directions:

Warm the almond milk in a small saucepan over medium-low heat with the tea bag.  Add the cocoa powder, honey, and sea salt, and stir to warm evenly.  Do not boil.  When drink is hot, remove the tea bag and serve in a mug.  Make 1 serving.