MINI-MENUS: Beverages for the holiday season

Pam Griffin

Cranberry Wassail

1/2 gallon apple cider 1/2 gallon cranberry juice 1 cup lemon juice 1 1/4 cups pineapple juice 1 large orange, thinly sliced 24 whole cloves 1/4 cup clover honey 1/2 cup white sugar 4 cinnamon sticks 1 tsp. ground nutmeg 1 tsp. ground allspice 1/2 tsp. ground ginger

Garnish: 12 fresh mint leaves 12 orange slices for garnish

In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil.

Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.

Serve warm and garnish each cup with mint and an orange slice. Makes 12 servings.

Holiday Eggnog

4 cups milk 5 whole cloves 1/2 tsp. vanilla extract 1 tsp. ground cinnamon 12 egg yolks 1 1/2 cups sugar 2 1/2 cups light rum 4 cups light cream 2 tsp. vanilla extract 1/2 tsp. ground nutmeg

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.

Strain to remove cloves, and let cool for about an hour.

Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. Makes 12 servings.


1 cup water 2/3 cup white sugar 2 pinches ground cloves 1 cinnamon stick 3 cups apple juice or grape juice 1 lemon, sliced

In a 3-quart saucepan, bring water, sugar, cloves and cinnamon to a boil.

Stir in juice and heat through. Do not boil.

Take spices out and pour over lemon slices in serving bowl. Serve warm. Makes 12 servings.