Don’t let the nip in the autumn air stop the party. Keep the wedding guests warm and going all night with one of these delicious, hot beverages.
POMEGRANATE APPLE CIDER
Ingredients:
- 3 cups pomegranate juice
- 4 1/2 cups pressed apple cider
- 2 1/2 tablespoons packed brown sugar
- 1 teaspoon whole cloves
- 1/2 teaspoon whole allspice berries
- 2 whole cinnamon sticks
- 1 large orange, cut into slices
- 1 drop pure orange essential oil (optional)
Makes 6-8 servings
Directions:
- Combine the pomegranate juice, apple cider, brown sugar, cloves, allspice and cinnamon sticks in a small stock pot or large saucepan.
- Bring the mixture to a rolling boil for five minutes.
- Add orange slices.
- Reduce heat to low and simmer for 30 minutes.
- Alternatively, keep warm in a slow cooker on low if you are entertaining for the holidays.
- Do not add whole spice to glasses or mugs when serving. Place a slice of orange in each glass. Serve hot.
Recipe and photo from Good Life Eats
WHITE CHOCOLATE PEPPERMINT HOT COCOA
Ingredients:
- 2 1/2 cups nonfat dry milk powder
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa
- 3/4 cup white chocolate chips
- 1/2 cup crushed candy cane or peppermint crumbs
Makes 16 servings
Directions:
- Combine all the ingredients. Store in a large jar or in a Ziploc bag.
- To make a serving of cocoa, heat eight ounces of milk or hot water.
- Stir in a heaping 1/4 cup of the mixture, shaking the jar or container first to be sure you get some white chocolate chips and crushed candy in each serving.
Recipe from iVillage; photo from 123life.com
CRANBERRY CITRUS PUNCH
Ingredients:
- 2 quarts cranberry juice cocktail
- 3 cups orange juice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons fresh lemon juice
- 1 pinch salt
- 2 (3-inch) cinnamon sticks
Makes 20 servings
Directions:
- In a four quart or larger slow cooker, combine the cranberry juice, orange juice, sugar, brown sugar, lemon juice, salt and cinnamon sticks.
- Stir to dissolve sugar.
- Cook on high for 4-6 hours.
- Turn heat to low and keep warm for serving.
Recipe and photo from AllRecipes.com
HOT GINGERBREAD PUNCH
Ingredients:
- 3 cups of water
- 2 12-oounce bottles of Guinness Stout
- 3/4 cup sugar
- 1/2 cup finely chopped, peeled, fresh ginger
- 12 whole cloves
- 3 cinnamon sticks, broken in half
- 3 whole cardamom pods, cracked
- 1 orange
- 1 1/2 cups dark rum
- Lightly sweetened whipped cream
- Ground cinnamon
Makes 8 servings
Directions:
- Combine first seven ingredients in large saucepans.
- Using vegetable peeler, remove peel from orange in strips (orange part only) and add to stout mixture.
- Bring to a simmer over medium heat, stirring until sugar dissolves.
- Simmer over medium-low heat 15 minutes.
- Remove from heat and let stand 15 minutes.
- Strain liquid into bowl; discard solids in strainer.
- Cover chilled punch and rum in large saucepan and bring to a simmer over medium-low heat.
- Pour hot punch into small teacups or large demitasse cups.
- Top with whipped cream and cinnamon.
Recipe from Bon Appétit; Photo from CupcakesandCrablegs.com
HOT BUTTER RUM MIX
Ingredients:
- 1/2 cup unsalted butter
- 3 cups brown sugar
- 3 tablespoon honey
- 1 tablespoon vanilla extract
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Makes 25 servings
Directions:
- Mix all the ingredients using a beater until everything is blended together.
- Store mix in a well-sealed jar in the refrigerator until needed.
- Pour 1 1/2 ounces of rum (light or dark) into a glass or mug.
- Add a heaping spoonful of the butter rum mix.
- Filly rest of glass with hot water (not boiling).
- Stir well.
Recipe from About.com; Photo from everydayfoodblog.marthastewart.com
