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Holiday Drink Recipes from the Hursthouse team

The Hursthouse team occasionally takes a break from working to have a little fun. We recently talked about beverages we like to serve to our family and friends during holiday celebrations. With the approaching holidays, we thought you might want to try some of our favorite drink recipes.

“I especially like the Swedish Glogg,” Bob Hursthouse says. “It’s a wonderful spiced wine for a cold winter evening.”  We’ve included a few non-alcoholic beverages so kids can enjoy them as well.

Bob’s Swedish Glogg (pronounced glook)

  • 6 cardamon seeds
  • 2 sticks of cinnamon
  • 6 whole cloves
  • 1/2 cup white sugar
  • 1 pint water
  • 1/2-gallon sweet Port wine
  • 1/5 Whiskey or Bourbon
  • Raisins and almonds for garnish

Bring spices, sugar and water to a boil. Turn heat on low, cover and simmer for 15 minutes. Add the wine and heat on low (do not boil).  Add Whiskey (or Bourbon) and heat on low. Place some raisins and almonds in the bottom of punch cups or mugs and serve the beverage warm.

Arturo’s Mexican Hot Chocolate

  • 6 (12-ounce) cans evaporated milk
  • 4 tsp. ground cinnamon
  • 1 T. vanilla extract
  • 1 tsp. ground nutmeg
  • Pinch cayenne pepper
  • 2 (12-ounce) bags semisweet chocolate chips (Hershey’s)
  • Cocoa powder, for serving

On stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes, occasionally stirring to keep from sticking. Pour into mug and serve with a dusting of cocoa powder.

In slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on low setting for 2 to 3 hours, stirring every 15 to 20 minutes. Pour into mug and serve with a dusting of cocoa powder.

Kyle’s Perfect Manhattan

  • 2 oz. rye Whiskey
  • 1/2 oz. sweet vermouth
  • 1/2 oz. dry vermouth
  • 2 dashes angostura bitters
  • 1 Maraschino cherry

Fill a cocktail shaker with ice, rye, vermouth and bitters. Stir or shake 20 seconds and strain into cocktail glass. Add cherry for garnish.

Josh’s Mulled Wine

  • 1 750 ml bottle of dry red wine (such as Merlot or Shiraz)
  • 1 orange (Peel several strips for zest. The orange may be juiced and added to the wine for more flavor)
  • 1 T. whole cloves
  • 2 cinnamon sticks
  • 1 T. cardamom pods
  • 1/4 cup honey

Place all ingredients into pan or slow cooker. Simmer on low for 20 min. (If using a slow cooker, use “warm” setting and heat for 1-2 hours. Strain and serve.

Ann’s Peppermint Bark Martini

  • 1 oz. vanilla-flavored vodka (“Ann keeps a bottle in her freezer to keep it really cold before serving)
  • 1 oz. Godiva White Chocolate Liquor
  • ½ oz. peppermint liquor (peppermint schnapps or white crème de menthe)
  • Splash of heavy whipping cream (optional)

Chill martini glasses in the refrigerator. Fill a cocktail shaker with ice. Add all ingredients and shake until really cold. Pour into the glass and garnish with a tiny candy cane. You can also rim of the empty glass in water and then dip into a plate of crushed peppermint bark or candy canes for a festive touch before pouring the martini mixture.

Jeff’s Ginger Snap

  • 1 egg white (from a pasteurized egg)
  • 1 oz. ginger beer
  • 1 tsp. ginger juice
  • 1 1/2 oz. dark rum
  • 1 tsp. cinnamon Schnapps

Combine all the ingredients in a cocktail shaker and shake until frothy. Wet the ring of the martini glass and dip it into the crushed gingerbread cookie. Put a stick of cinnamon in the glass and pour over the ingredients.

Ann’s Hot Buttered Rum 

I know I submitted two, but they are both so good it was hard to choose just one,” Ann says. “Enjoy!”)

  • 1 lb. unsalted softened butter
  • 1 lb. confectioner’s sugar
  • 1 lb. brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. grated nutmeg
  • Pinch ground cloves
  • Pinch of salt
  • 1 qt. good quality vanilla ice cream — at room temperature

Cream together all of the ingredients and place in the freezer until firm or ready to serve.

For each mug, pour 1 1/2 ounces of dark rum in along with two generous tablespoons of the mix (or more if you have a big mug). Add boiling water to top off the mug.

Connie’s Peppermint-Eggnog Punch

  • 1 qt. peppermint ice cream
  • 1 qt. dairy eggnog or canned eggnog
  • 1 cup rum (optional)
  • 1 1/4 to 2 1/2 cups ginger ale, chilled
  • Additional peppermint ice cream (optional)
  • Peppermint sticks (optional)

Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. Stir in rum (if using). Transfer to a punch bowl; add desired amount of ginger ale to reach the desired consistency. If desired, top each serving with additional peppermint ice cream and peppermint sticks. Makes 18 (4-ounce) servings.