Mexican Mocha Coffee

Mulled Wine with Cranberries

1 1/2 cups cranberry juice cocktail
1/2 cup sugar
2 cinnamon sticks
2 pieces star anise
3 cups dry red wine (such as Merlot or Cabernet Sauvignon)
1/2 cup fresh cranberries

In a large saucepan, combine the cranberry juice cocktail, sugar, cinnamon sticks, and star anise. Simmer for 15 minutes.

Stir in the wine and cranberries and bring back to a simmer. Serve warm.

Serves 4

Anchor Hocking Café Glass Coffee Mugs, 16 oz (Set of 6)


1 1/2 cups white wine (recommended: Pinot Grigio)
2 bags green tea with honey (recommended: Lipton)
1 cup frozen dark sweet cherries
1 can (10.4 ounces) mandarin oranges in juice (recommended: Golden Star)
1 cup lychees and 1/2 cup juice reserved (recommended: Golden Star)
1/2 bottle (750 ml) plum wine, chilled

In a small saucepan, over high heat, bring white wine to a simmer. Reduce heat to low and add tea bags. Steep for 5 minutes. Remove from heat and cool completely.

Combine frozen cherries, cooled green tea white wine, mandarin oranges with juice, and lychees with reserved juice in a large pitcher.

Top with plum wine. Serve chilled in wine glasses.

Yield: 4 servings

JoyJolt Spirits Stemless Wine Glasses 15 Ounce, Set of 4 Great For White Or Red Wine

Lava Lamps

1 3 ounce package red or blue or green colored instant gelatin mix
1 cup boiling water
1 cup vodka
1 750 milliliter bottle champagne

In a medium bowl, stir together the gelatin mix and boiling water until completely dissolved, about 2 minutes. Stir in vodka. Pour the liquid into small paper cups or portion cups. Chill until set, at least 2 hours.

Pour champagne into glasses. Break up the gelatin with a fork, and pour into a glass of champagne. A little stir gives it some ‘lava’ action.

Drink with caution, these will sneak up on you.

Serves 4.

Ikea Svalka Champagne flute Glass, Set of 6

Mexican Eggnog

24 egg yolks
4 cups sugar
2 quarts milk
1 stick cinnamon
1 tablespoon plus 1 teaspoon vanilla
1 teaspoon almond extract
Rum, to taste

Beat egg yolks and sugar in large mixing bowl until thick and lemon colored. Pour into 5 quart Dutch oven. Mix in milk and cinnamon. Cook over low heat, stirring constantly, until thick, about 30 minutes. Remove from heat.

If it gets lumpy, cool and put into blender to smooth. Stir in rum and extracts. Transfer to non metal container. Refrigerate at least 8 days before serving.

To serve, remove cinnamon stick and sprinkle with nutmeg

Gibson Home Hummington 5-Quart Ceramic Non-Stick Dutch Oven with Glass Lid

Christmas Peach Sangria Slushies

1 cup peach nectar
2 sliced peaches
2 cups dry rose wine
2 oz brandy
2 oz peach schnapps

Pour peach nectar into an ice cube tray, freeze 4 hours. Freeze sliced peaches, 2 hours. Chill 4 glasses.

Blend peach ice cubes, frozen peaches, dry rose, and brandy and peach schnapps until slushy.

Pour into glasses, serve and enjoy

Makes 4 servings

Kitch Easy Release White Ice Cube Tray, 16 Cube Trays (Pack of 4)

Candy Cane Cocktail

1 candy cane, crushed, for garnish
2 ounces strawberry vodka
4 dashes white crème de menthe
2 1/2 ounces cranberry juice
Ice cubes

Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.

In a cocktail shaker, combine vodka, crème de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.

Yield: Makes 1 cocktail

Libbey 10-Ounce Preston Martini Glass, Clear, 4-Piece

Spiked Fruit Smootie

Also known as Spiked Strawberry Orange Coconut Smoothie

2 Pina Colada Frozen Fruti Bars
2 cups frozen strawberries (fresh also works)
1 cup orange juice
1/4 cup Bacardi Rum (adults only)
Whipped cream (optional)

Let popsicle bars sit on counter for about 5 minutes to soften. Remove bars from sticks. Place all ingredients in Blender and blend until smooth. Pour into glasses and top with whipped cream.

For a kid friendly version, just omit the rum.

Serves: 2

Libbey Smoothie Set

Algonquin Bar Punch

Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh raspberries, divided
3 cups Plymouth Sloe Gin
2 cups fresh lemon juice
1 1/2 cups Coruba dark Jamaican rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne
Lemon slices

Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend.

Refrigerate punch 20 minutes.

Place ice block in punch bowl. Strain punch over ice block into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining 3/4 cup raspberries.

Ladle into punch cups.

Servings: 12

10″ Cocktail Muddler & Mixing Spoon