A Warm Holiday Toast
by Arleen M. Kaptur
Winter winds, crunchy snow, sledding skiing, or
whatever your cold weather activities are - nothing warms you and gives your
body a lift like an aromatic hot beverage - sipped by an open fire, sitting in
a cozy chair near the fireplace, or by a window watching the snow fall -
2/3 cup cocoa, 2 tsp. ground cinnamon, 1 tsp.
salt, 2 14-oz. cans sweetened condensed milk, 8 cups water, 3 cups strong
coffee, cinnamon sticks, ground nutmeg Combine cocoa, cinnamon and salt in a
large pot. Add sweetened condensed milk, stirring until smooth. Place pan over
medium heat; gradually stir in water and coffee. Heat thoroughly but do not
boil or the milk will curdle. Garnish each serving with a cinnamon stick, and
sprinkle with nutmeg. Refrigerate leftovers. Add 1 cup brandy and 1/2 cup
light rum along with water and coffee if desired. A touch of warmth - a bit of
Hot Buttered Rum:
1 cup butter, softened, 1 cup firmly packed light
brown sugar, 2 cups sifted powdered sugar, 1-1/2 tsp. ground cinnamon, 1 pint
vanilla ice cream, softened, 1-3/4 to 2 cups light rum, 7-1/2 cups boiling
water, whipped cream, ground nutmeg, cinnamon sticks Combine butter, sugar,
and cinnamon; beat until light and fluffy. Add ice cream, stirring until well
blended. Spoon mixture into a freezer container; and freeze until firm. To
serve, thaw mixture slightly. Combine butter mixture, rum, and boiling water;
stir well. Top each serving with whipped cream, and sprinkle with nutmeg.
Serve with cinnamon stick stirrers, if desired. An old-fashioned trip to
Peel of 1 lemon, 3 slices peeled fresh gingerroot,
1 stick cinnamon, 6 cups dry red wine or cranberry juice, 6 cups apple cider,
1/2 cup sugar, 2 oranges, unpeeled, cut into 6 wedges each, 36 whole cloves
Place lemon peel, gingerroot, cinnamon and allspice on a small piece of
cheesecloth or in a paper coffee filter. Bundle up the corners and tie top
with kitchen string, leaving excess string to hang out of pot for easy
retrieval. Set sachet aside. In a large pot, combine wine, apple cider, and
sugar. Add sachet. Bring to boil over high heat stirring until sugar is
dissolved. Cover. Reduce heat to medium-low. Simmer for 15 mins. Remove
sachet. Keep wassail warm over low heat. While wassail simmers, stick 3 whole
cloves into peel side of each orange wedge. Place one wedge in each serving
cup and ladle hot wassail over top. Serve hot. A Charles Dickens memory!
Hot Chocolate Supreme:
1 cup sugar, 1-/2 cup unsweetened Dutch-process
cocoa, 1/4 tsp. salt, 5 cups water, 2 cups milk, 1 cup heavy cream In a pan,
combine sugar, cocoa, and salt. Whisk in water. Bring to a boil over high
heat, stirring until sugar is completely dissolved. Reduce heat to medium. Add
milk and cream. Heat through. Keep warm over low heat. Serve chocolate topped
with marshmallows or whipped cream sprinkled with crushed peppermint candies.
To your delight - a toast!
Warm up to these wonderful Holiday beverages and
toast your family, friends, and guests - ENJOY!
Arleen Kaptur author of numerous articles, e-books, and the novel:
SEARCHING FOR AUSTIN JAMES. Visit Arleen's website Arleen's