Hot Drinks for the Holidays

During these months of shorter days and longer nights, when the cold keeps me inside, I enjoy gathering family and friends around the table for good food and conversation. As I welcome them into the warmth of our house, they are first greeted by our golden retriever, Stella, and then by the good smells coming from our small kitchen. I also offer them a hot drink, usually a punch with traditional holiday spices. They carry the warmth in their hands and steam wafts up, carrying the scents of the season.

I have two recipes that are my go-tos. I first tasted the pineapple punch in my youth when my mother made it for guests. It’s been in my recipe file ever since and I have served it at various gatherings and events over the years; it is always popular. I first served the cranberry citrus mulled wine on a cold January night for a group of my co-workers. Since it has wine in it, I use it for adult only events. These are pretty easy to make and add a festive note to winter gatherings. I hope you enjoy them as much as I do.

Hot Mulled Pineapple Punch

1/4 c. sugar

1/4 c. water

2 cinnamon sticks

3 whole cloves

2 thin strips of lemon peel

Mix and simmer in a pot for ten minutes. Strain.

Combine with:

2 T. lemon juice

2 1/2 c. pineapple juice

1 c. hot, freshly brewed black tea (I use Earl Grey.)

Bring back to a simmer.

Serve piping hot, with a cinnamon stick. Makes enough for two.

Cranberry Citrus Mulled Wine

1 bottle red wine (I used Shiraz)
2 1/2 c. apple cider
1 cinnamon stick
2 thin slices of ginger
2 whole cloves
1 c. cranberries
1 1/2 oranges, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1/4 c. sugar
Mix the wine, cider and spices. Add the cranberries, the sliced oranges, lemon and lime. Stir in the sugar. Bring to a simmer on the stove and simmer for 45 minutes. Serve with a cinnamon stick, or sugared cranberries. Serves 5 to 6.