Hot Drink Recipes for Cold Days

12.00 Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable{mso-style-name:\"Table Normal\";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-priority:99;mso-style-qformat:yes;mso-style-parent:\"\";mso-padding-alt:0in 5.4pt 0in 5.4pt;mso-para-margin-top:0in;mso-para-margin-right:0in;mso-para-margin-bottom:10.0pt;mso-para-margin-left:0in;line-height:115%;mso-pagination:widow-orphan;font-size:11.0pt;font-family:\"Calibri\",\"sans-serif\";mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;}Hot Spiced Cranberry Juice

3/4 cup brown sugar, firmly packed

1 cup water

¼ teaspoon salt

¼ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon allspice

¾ teaspoon cloves

2 cans jellied cranberry sauce

3 cups water

1 quart pineapple juice

Cinnamon sticks

Butter or margarine

Bring to a boil sugar, water, salt, spices. Crush cranberry sauce with fork. Add water and beat with rotary beater until smooth. Add cranberry liquid and pine­apple juice to hot spiced sir up and heat to boiling. Serve hot. Dot with butter or margarine. Serve with cinnamon stick stirrers. Yields 2½ quarts.

Hot Fruit Punch

1½ cups sugar, dissolved in 2 cups strong tea (pour 2 cups boiling water over 8 teaspoons tea)

1 cup lemon juice, heated

5 cups orange juice, heated

2 quarts boiling water

Orange and lemon slices

Combine, and serve hot. 35 servings.

Hot Mulled Cider Punch

6 quarts cider

2 teaspoons whole cloves

A few sticks of cinnamon

½ teaspoon nutmeg

¾ cup sugar

Combine the cider, cloves, cinnamon, nutmeg and sugar; bring to boil for 5 minutes; strain. Serve hot. 48 servings.

Hot Lemonade

6 lemons

1 cup sugar syrup, made from ½ cup sugar and ½ cup water

3½ cups boiling water

Squeeze juice from lemons, combine with sugar syrup and add boiling water. Serves 6.

Mulled Cider

¾ cup firmly packed brown sugar

¼ teaspoon salt

1 teaspoon cloves

1 teaspoon allspice

3 sticks cinnamon

Grated nutmeg

2 quarts sweet cider

Thoroughly mix brown sugar, salt and spices; add to sweet cider and simmer for 10 minutes; strain through cheesecloth and reheat. This is best served steaming hot in earthen mugs. Serves 8.

Hot Tea

Use 1 or 2 teaspoons tea leaves for each cup of freshly boiling water; use tea bags or tea leaves directly from tightly covered canister. Fill tea pot with boil­ing water; drain when heated thorough­ly. Place tea in pot, add freshly boiling water, cover and steep in warm place 3 minutes. Stir. Pour through strainer into preheated serving pot or into cups. Variations: serve with lemon slices stuck with cloves, raspberry conserve, ginger, or oranges.

Thoroughly mix brown sugar, salt and spices; add to sweet cider and simmer for 10 minutes; strain through cheesecloth and reheat. This is best served steaming hot in earthen mugs. Serves 8.