From: arielle@taronga.com (Stephanie da Silva)
Subject: Christmas Drinks COLLECTION
Organization: Taronga Park BBS
Date: Fri, 18 Dec 92 17:14:20 CST
X-Mailer: ELM [version 2.2 PL16]

From: tracy@sneeze.resp-sci.arizona.edu (Tracy Scheinkman)
Date: 2 Dec 92 21:30:27 GMT

Wassail (non-alcoholic)

1 gallon apple juice or apple cider 
2 oranges
2 lemons
1 lime (optional)
1 Tbsp.  cloves
1 Tbsp. allspice
2 cinnamon sticks
1 qt. water
1 cup sugar

Heat the water to boiling.  Cut the lemons and oranges (and lime if using) in 
half and squeeze the juice into a separate bowl to save, throw the skins and 
pulp into the boiling water.  Add spices and simmer for one hour.  Remove the
cinnamon sticks and a few cloves and allspice and save to one side.  Using
a slotted spoon or strainer remove the citrus peels and pulp and the remaining
spices.  Return the cinnamon sticks and saved spices to the water.  Add the 
apple juice or cider and return to heat.  When boiling remove from heat and
add the citrus juice and sugar.  Simmer very lightly for another 10 minutes
and serve.  Delicious! 
	This recipe makes the whole house smell wonderful.  You may also
save the resulting mixture by allowing it to cool completely and returning
most of it to the jug the apple juice came in.  (Make certain it is really
cool though some friends of mine lost an entire batch of wassail by pouring
it into the jug when it was too hot, the jug cracked and spilled it all 
over.)  You can then reheat it a cup or more at a time as needed.  It will
keep like this in the refrigerator for up to two weeks. 


>From: das@voodoo.boeing.com (Deb Schwartz)
Date: 20 Nov 91 18:10:00 GMT

Normally, glogg should be made to sit for 4 weeks.  This particular has spice
levels for sitting for 2 weeks.  it is possible to have it sit for as little as
2 days, but that makes it much less mellow.  i would suggest no shorter than
2 weeks.  b.t.w., i just had some friends over 2 weeks ago who had never tried
glogg, and i happened to have a bit left over from this christmas batch.  It
was still good after 5 months!
				mona akerblom
				akerblom@sono.uucp, ...sun!sono!akerblom

Glogg '90   (2 week recipe)

Contain into 2 separate cheesecloth "packages":
cheese cloth #1:
3 sticks cinnamon
5 whole cloves
5 cardamom seeds (expensive, by the way)
1 chopped orange peel

Cheese cloth #2:
1/2 lb. raisins
7 oz. blanched almonds


Boil in 2 cups water for 15 minutes:
1 cup sugar
both cheeseclothed packages.

Add all the above (including the boiling water) to:
1.5 l. Port wine (Gallo)
750 ml. Sherry (Christian Brothers California Golden Sherry)
1 cup Absolut (~250 ml.)
(I felt that this was a bit too much sherry.  you might try upping the port
wine and lowering the amount of sherry, or replacing some of the sherry with
a red wine.)

Warm it all until finger warm.  then remove from heat as soon as it gets to 
the finger warm stage, cover (with plastic), and let sit 2 weeks.
After 2 weeks, try it. if its ready, throw out the cheese cloth with the 
spices and keep the almonds and raisins for putting in with the drinks.  
Do not store with the raisins in after the point when it tastes good or 
else, it tends to become raisin juice.

To serve:  place some raisins and almonds (the pre-spiked ones) into some of 
the concoction, heat (do not boil) and serve.

For a longer sitting period (4 weeks), decrease the amount of spices, etc. 
(but don't decrease the amount of sugar), and maybe skip the step where 
you warm the whole concoction before storage.
For a shorter sitting period, increase the amount of spices (not the sugar) 
and warm the whole concoction before storage for several hours (like 5 or 6, 
not the 3 or 4 minutes of the 2 week method) at finger warm.  It should not 
be stored for less than 2 days.


Date: Thu, 21 Nov 91 09:42:25 EST
>From: Elisabeth Freeman <freeman-elisabeth@CS.YALE.EDU>

I have discovered a drink that you might like.  Get some yogi tea (not the
kind in the little tea bags, but the kind you cook and then strain).
Make a batch of that and then mix with the same amount of cranberry juice.
Drink warm.  It's really yummy and has quite a kick.


Date: Thu, 21 Nov 91 13:53 PST
>From: turner@reed.edu (Johanna Turner)

This is just something I remember having in Mexico.  Hot mulled cider
with a good amount of good brandy (I think it was brandy).  It was very 
nice.  One nice advantage of this is being able to easily control how
much alcohol you're getting.  But I don't know if you want something
hot.  I like hot beverages at the holidays but I also live in a cooler 
climate.  For the hot mulled cider: apple juice, cinnamon sticks, cloves,
raisons, maybe a little brown sugar, and some nutmeg.  Just let it 
simmer away for the afternoon/evening.


Date:         Fri, 22 Nov 91 11:27:16 EST
>From: Matthew <FHL@CORNELLA.cit.cornell.edu>

Swedish Glogg: Serves 10-15 depending on how cold the weather.

1 cup blanched almonds
12 cardamon seeds, peeled
12 cloves whole
6 2.5" cinnamon sticks
6 candied oranges or peel of one orange
1 btl Burgundy or Claret (26 oz)
1 cup dark raisins
1 btl Brandy or Aquavit (26 oz)
1 cup cube sugar, crush

Put cardamon seeds, cinnamon, cloves and orange parts in nylon bag and tie
top.  In large saucepan put bag, half bottle of the wine, and the raisins.
Cover and simmer for 15 minutes.  Add remaining wine and the almond; heat
through.  In another saucepan warm about 1/3 of the brandy (or aquavit);
pour in sugar and light with match to flame.  When sugar has melted, pour in
the remainder of brandy.  If necessary extinguish flame with cover lid.  Add
sugar mixture to wine mixture.  Pour in cups with raisins and almonds in each
serving.


>From: mefferd@hubcap.clemson.edu (Michael Dean Mefferd)
Date: Thu, 21 Nov 1991 21:19:11 GMT

Holiday Treat

1 bottle of champagne
1 can of frozen cranberry juice concentrate
1 lime

put champagne into pitcher
mix in juice concentrate
garnish each glass with a slice of lime

Not a real heavy drink that will crash you for the day.  But a nice
way to start it out with a bang.


Wild Coffee

1 pot of fresh brewed coffee
Wild Turkey 101
fresh whipping cream

Add a 1/2 shot to each cup of coffee.
Whip cream until stiff and top each cup.


>From: katin@glnserv.UUCP (Kati Norris)
Date: Thu, 21 Nov 91 07:34:06 CST

Hot Mulled Cider  Servings:    8

8 c  Apple cider/juice
1/2 c  Packed brown sugar
1 ea Ground nutmeg
6 ea Inches stick cinnamon
1 t  Whole allspice
1 t  Whole cloves
8 ea Thin orange wedges/slices
8 ea Whole cloves

In a large saucepan combine apple cider/juice, brown sugar, and nutmeg.
for spice bag, place cinnamon, allspice, and the 1 teaspoon cloves in
cheesecloth and tie; add to cider mixture.  Bring to boiling.  Reduce
heat; cover and simmer 10 minutes.  Remove spice bag and discard.  Serve
cider in mugs with a clove-studded orange wedge in each.

Newsgroups: rec.food.recipes