Christmas NonAlcoholic Beverges

Eggnog

4 medium eggs
2 cups milk
1 cup cream
¼ cup sugar syrup
1/2 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon mixed spice

Combine 4 eggs into a bowl and whisk until frothy. Pour the sugar syrup then add the vanilla extract, ground cinnamon and mixed spice. Whisk until well blended. Gradually add the milk and cream while whisking at the same time. Pour in tumblers and serve. This traditional Christmas drink can be served with additional toppings such as grated nutmeg, chocolate curls or vanilla ice cream. This recipe serves about 6.

Christmas Eve Punch

4 cups clear apple cider
¼ cup lemon juice
2 medium red apples, cored
2 teaspoons whole cloves
½ cup raisins
6 cinnamon sticks
Orange and lemon slices

Slice the cored apples into ½ inch rings. Combine the apple cider, cinnamon sticks, cloves, apple rings and raisins in a Dutch oven. Once it boils, reduce the heat and simmer until the apples are tender (about 6-8 minutes). Pour in lemon juice and add the orange and lemon slices. Transfer into a punch bowl. Serve the punch in large mugs including every floating ingredient - an apple ring, citrus slices, some raisins and spices. This warm punch recipe serves about 6.

Minty Chocolate Crush

8 round peppermint candies
4 cups chocolate yogurt, frozen
4 cups cold milk
1 cup chocolate syrup
Whipped cream

Crush peppermint candies in a blender or food processor. Blend in the frozen yogurt, milk and chocolate syrup until smooth. Serve in a tall glass with whipped cream, candy cane garnish and a straw. This minty drink is perfect for those living in snow-less states.

Sparkling Pomegranate Cheer

1 ½ cups pomegranate juice
3 cups sparkling non-alcoholic wine
5 sugar cubes
4 teaspoons pomegranate seeds
Stirrings Blood Orange Bitters

Place a sugar cube into the bottom of each champagne flute. Add a dash of blood orange bitters and allow the cube to soak for about 2 minutes. In a pitcher, combine the pomegranate juice and sparkling non-alcoholic wine. Pour mixture on the prepared glasses and add a teaspoon of pomegranate seeds. Serve immediately. This recipe is great for office parties. It serves about 5.

When you decide to serve non-alcoholic Christmas drinks, you don't have to worry about hangovers and help to clean up the mess the next day.

Sparkling Cranberry Mock Champagne

1/3 cup frozen cranberry juice concentrate (thawed)
3 cups sparkling apple juice or cider
Thin lemon slices

Pour 1 to 3 teaspoons of cranberry juice concentrate into each champagne glass; add half a cup of apple juice and finish with a twisted lemon slice. This is an easy non-alcoholic aperitif that makes about 6 servings.

GOLDEN PUNCH

1 gallon of water, 5 to 6 C. of sugar (or to taste), 2 C. fresh lemon juice, 1 (46-oz) can of pineapple juice, 1 (46-oz) can of orange juice, 1 T. of almond flavoring, 1 T. of vanilla flavoring, 1 (2 liter) bottle of lemon-lime soda.

In a large saucepan, bring 6 cups of water and sugar to a boil, cook and stir for 2 minutes. Pour into a large container and add all ingredients except lemon-lime soda. Pour into freezer bags and freeze until slushy. Add soda, (also slightly frozen) before serving.

TANGY FRUIT PUNCH

1 (46-oz) can of pineapple juice, 1 (12-oz) can of frozen orange juice concentrate (thawed), 3/4 C. lemonade concentrate, 1 C. water (divided), 1/2 C. sugar, 2 large ripe bananas, 1 (20-oz) package frozen and unsweetened whole strawberries (thawed), 2 liters of ginger ale (chilled).

In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade, 1/2 cup of water and sugar. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale.
Yield: 25 to 30 servings (about 5 quarts)

CHEERY CHERRY PUNCH

3 (3-oz) packages cherry gelatin, 3 C. of sugar, 6 C. of boiling water, 1 (46-oz) can of unsweetened pineapple juice, 1 (12-oz) frozen juice concentrate, 1 (12-oz) frozen lemonade concentrate, 1 gallon of cold water, 2 (2 liters) of ginger ale.

Dissolve gelatin and sugar in boiling water. Add pineapple juice, concentrates (thawed) and cold water; mix well. Freeze. Just before serving, add ginger ale and mix well.
Yield: 30 (8 oz) servings

CINNAMON WINTER CIDER

1 (12-oz) frozen cranberry juice, 1 (6-oz) frozen lemonade, 1 (12-oz) apple juice concentrate (thawed & undiluted), 9 C. of water, 5 (3-in) sticks of cinnamon, 6 whole cloves, 1 tsp. of ground nutmeg, 1 C. of sugar (optional).
Combine all ingredients in a large pot; bring to a boil. Cover; reduce heat, and simmer 15 minutes. Serve warm.

FROSTY SHERBET PUNCH

3 cans (46 oz) orange juice, 3 cans (46 oz) pineapple juice, 3 (12 0z) cans of apricot nectar, 3 quarts of pineapple sherbet, 3 qt. of lemon-lime soda.

Have juice and soda thoroughly chilled. Empty 1 can of each juice, and 1 quart of soda in a punch bowl. Add a quart of sherbet and spoon the liquid over sherbet until partially melted; serve. When supply runs low, repeat.

PARTY PUNCH SLUSH

9 C. of water, 3 boxes of strawberry gelatin (the 3 oz packages), 4 C. of water, 4 C. of sugar, 2 cans of pineapple juice, 1 (8 oz) bottle of lemon juice, 2 (2 liter) bottles of ginger ale.
Bring 9 cups of water to a boil. Mix 3 boxes strawberry of gelatin and set aside; cool. Bring to a boil 4 cups of water and sugar; remove from heat and cool. Add pineapple juice and lemon juice; mix all together and freeze. Set out 2 hours before serving time. Have the 2 bottles of ginger ale chilled. When ready to serve, pour ginger ale in the punch.

FESTIVE PUNCH

6 eggs (well beaten), 1 pint of ginger ale that has been chilled, 2 C. of orange juice (chilled), 1/2 C. of lemon juice, 1 quart of vanilla ice cream, 1/4 tsp. of cinnamon, 1/4 tsp. of ginger, 1/4 tsp. of cloves, 1/4 C. of sugar.
Cut ice cream into chunks in punch bowl. Pour in ginger ale and beaten eggs, add spices and sugar, orange juice and lemon juice. Stir. Sprinkle nutmeg on top. Serves 20.

CRANBERRY PUNCH

1 qt. of cranberries, 2 qts of water, 1/2 C. of red hots, 2 C. of sugar, 8 whole cloves, juice of 3 lemons, juice of 3 oranges, 4 quarts of boiling water.
Bring 1 quart of water to a boil, add cranberries and cook until they pop open. Strain. Boil 1 quart of water, red hots, sugar and cloves. Cook until dissolved. Mix all ingredients thoroughly. Makes 6 quarts. Serve hot.

CELEBRATION PUNCH

2 medium red apples, 2 quarts of clear apple cider, 8 cinnamon sticks, 2 tsp. of whole cloves, 1/2 C. of raisins, Orange slices, lemon slices, 1/4 C. of lemon juice.
Core apples; slice into 1/2" rings. In a large pot, combine cider, cinnamon, cloves, apple rings, and raisins. Bring to a boil over high heat; reduce heat to low and simmer 5 to 8 minutes or until apples are just tender. Remove cloves; add orange and lemon slices and lemon juice. Pour into punch bowl. Ladle into large mugs with an apple ring, some raisins and citrus slices in each serving. Serve with spoons. Makes about 2 quarts.

FROTHY SHERBET PUNCH

1 can of kiwi flavored Hawaiian punch (partially frozen), 1 bottle of lemon-lime soda, 1 can of pineapple juice, 3 quarts of sherbet.
Allow sherbet to soften. Mix all other ingredients, then gradually spoon in sherbet. Stir slightly to make a frothy mixture.