Cranberry Ginger Punch
+ 2 liters ginger ale
+ 4 cups pineapple juice
+ 4 cups cranberry juice
+ 1 cup fresh cranberries
Rosemary/fresh fruit or edible flowers for garnish
Chill all ingredients ahead of time. Add juices and cranberries together, mixing well. Just before serving, pour ginger ale into your punch bowl or pitchers. Garnish with sprigs of rosemary, fruit (we like pears) or edible flowers to be extra festive.
ADULT VERSIONS: Either substitute Prosecco for ginger ale, or add a splash of cranberry vodka to your glass of the cranberry-ginger ale punch.
For the office party
+ 2 750ml bottles of dry red wine
+ 4 tbs. sugar, honey or sweetener of choice (and adjust to taste)
+ 2 apples (or oranges), sliced into rounds, saving slices for garnish
+ 16 whole cloves
+ 4 cinnamon sticks
+ 4 star anise, and more for garnish
Combine ingredients in a saucepan or crockpot and heat slowly to barely a simmer. Do not boil, or risk burning off the alcohol. Simmer for a minimum of 15 minutes and up to 2 hours. Strain and serve with anise and fruit garnish.
FOR THE KIDS: Keep spiced apple cider on hand for the younger set to enjoy!
For game night
Homemade White Eggnog
+ 6 large egg yolks
+ 1/2 cup granulated sugar
+ 1 cup heavy whipping cream
+ 2 cups 2 percent milk
+ 3/4 tsp. ground nutmeg
+ Dash of salt
+ 1/4 tsp. vanilla extract
Whisk egg yolks and sugar until creamy. In a saucepan over medium heat, combine cream, milk, nutmeg, salt and stir until barely simmering. Add a ladle of the milk mixture to the eggs and sugar, one at a time, whisking to avoid curdling the eggs. Pour the tempered mixture back into the saucepan and heat, whisking vigorously until it reaches 160 degrees F on a thermometer. Remove from the heat and add vanilla. Pour into a separate container and chill before serving.