Welcome to Gaia! ::

Oklahoma Sasparilla Tea

3/4ths Dr. Pepper.
1/4th Coca-Cola.

Mix however. Serve however. Add Rum for the Texas version.

A Hogmanay (Scottish New Years) drink

Het Pint (translated, literally, "hot pint")

Ingredients:

* 4 pints ale or beer
*1/2 pint whisky
*Fresh ground Nutmeg
*Sugar to taste
*3 eggs
*Tankards for mixing, clanking, and carousing

Instructions:

Grate the nutmeg into the ale and heat to just below the boiling point. Stir in the sugar until it dissolves. Beat the eggs and add a little of the hot ale to the egg mixture to equalize the temperature and keep the eggs from scrambling. Gradually add egg mixture, then the whisky, to the hot ale. Warm the tankards in hot water. Ladle into a tankard, and pour from one tankard to another until the mixture is smooth.

SERVES: 8-10 DECOROUS GUEST or 4 ROWDY RUFFIANS

Eggnog Recipe with Brandy, Bourbon, or Rum


No need to fear raw eggs in eggnog. The eggs are gently cooked to kill any potential bacteria in this eggnog. Since it contains alcohol, the kids won't be able to enjoy it, but you'll find a recipe for non-alcoholic eggnog at the bottom. Be sure to check the notes if you plan on increasing the alcohol so you can make adjustments. You'll want to keep this rich and creamy eggnog on hand all through the holidays.

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

* 6 large eggs, plus 2 yolks
* 1/2 cup, plus 2 tablespoons sugar
* 1/4 teaspoon salt
* 4 cups whole milk
* 1/2 cup brandy, bourbon, or dark rum (see Notes)
* 1 tablespoon vanilla extract
* 1/2 teaspoon grated nutmeg
* 1/4 cup heavy cream, whipped to soft peaks
* Additional grated nutmeg for garnish

Preparation:

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add brandy, bourbon, or dark rum, plus vanilla extract and nutmeg. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.


Yield: 12 to 16 eggnog servings

Notes: If you'd like a more potent eggnog and want to add more alcohol, you'll need to make a minor adjustment to maintain consistency. Simply increase the liquor amount to 1 cup and the heavy cream to 3/4 cup.

(a Hanukkah cocktail)

HANUKKAH GELT

Ingredients:

*1 oz. vodka
*1 oz. creme de cacao
*1/2 oz. triple sec
* Splash of Goldwasser

Instructions:

Shake well with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of orange peel and some foil-wrapped Hanukkah gelt ( chocolate "coins").

Hot Buttered Rum Mix Recipe

Whip up this mix to have on hand for quick hot buttered rum at home. Sweetened with honey and spiced with nutmeg and cinnamon, this is a heartwarming drink. The batter may be made ahead and refrigerated for several days.

Prep Time: 10 minutes

Ingredients:

* 2 sticks (8 ounces) unsalted butter, softened to room temperature and cut into pieces
* 1-1/3 cups (packed) brown sugar
* 1 teaspoon freshly grated nutmeg
* 1 teaspoon ground cinnamon
* Tiny pinch of ground cloves
* 1 cup honey

* For Each Serving:
* 1 to 1-1/4 ounces rum
* Boiling water

Preparation:

Prepare the batter: In a large bowl, cream the butter with the brown sugar, nutmeg, cinnamon, cloves, and honey. Continue to beat until the mixture is completely blended and somewhat fluffy. (The batter will keep several days if refrigerated, but allow it to return to room temperature before using.)

For each serving: Pour the rum into an 8-ounce porcelain coffee mug and fill the mug with boiling water to within an inch of the rim. Top with a large spoonful of the "batter" and serve. If you wish, stir the drink before serving; or leave this to the drinker.

Yield: 12 servings

Recipe Source: Food & Wine Holiday Collection (American Express Publishing)
Reprinted with permission.

Mulled Cider Recipe

Mulled cider is a heartwarming beverage for the winter season, especially good during the holidays. The spiced butter is a magical finish, so do use it. This version adds alcohol, but it is easily omitted so kids can also enjoy it.

Prep Time: 10 minutes

Ingredients:

* 2 quarts fresh apple cider
* 1/4 cup (packed) light brown sugar
* 2 bay leaves
* 2 cinnamon sticks (about 2 inches each)
* 1/2 teaspoon whole cloves
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon grated nutmeg
* Zest of 1 orange, peeled in continuous spiral if possible
* 1 ounce per serving of rum, brandy, or Calvados (optional)

Spiced Butter (optional):
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 2 cups (packed) dark brown sugar
* 1 Tablespoon ground cinnamon
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon ground cloves

Preparation:

Combine the apple cider, light brown sugar, bay leaves, cinnamon sticks, cloves, cardamom, nutmeg, and orange zest in a large pan. Bring to a boil, then simmer uncovered 30 minutes. Strain the spices from the mixture and discard. Return the cider to pan and keep warm. The cider is ready to be served as is. If spiking it, pour 1 ounce of the preferred liquor into each serving mug and fill with the hot cider.

If the cider is to be embellished with the spiced butter, cream the butter and dark brown sugar together with an electric mixer until light and fluffy. Add the spices and continue beating 1 minute more. Float a heaping teaspoon of the butter on top of each serving of hot cider. Store any leftover butter in the refrigerator for future batches of mulled cider.

Yield: 8 servings

Recipe Source: Cold Weather Cooking by Sarah Leah Chase (Workman Pub.)
Reprinted with permission.