Christmas Dinner Recipes
Beverages
| Top 50 Holiday Sites | Santas Top 50 |
| Glögg
Spicy Swedish Fruit Drink |
||
| Classic Champagne Cocktail |
||
| Top 50 Holiday Sites | Santas Top 50 |
| Glögg
Spicy Swedish Fruit Drink |
||
| Classic Champagne Cocktail |
||
|
Ingredients
1 cup water
2 squares Unsweetened Baking Chocolate
1/2 cup sugar
3 cups milk
1 tsp. vanilla
Preparation
Place water and chocolate in heavy 2-quart saucepan; cook on low heat until chocolate is melted and mixture is blended, stirring constantly with wire whisk. Stir in sugar. Bring to boil over medium-high heat. Boil 3 minutes, whisking constantly. Gradually whisk in milk and vanilla. Reduce heat to medium. Cook until mixture is thoroughly heated, stirring occasionally.
Extra Delight: Serve topped with dollops of Cool Whip Whipped Topping and sprinkling of ground cinnamon.
Ingredients:
1 qt. prepared eggnog
18 Oreo® Chocolate Sandwich Cookies, divided
Cool Whip Whipped Topping
Directions:
Place eggnog and 10 cookies in blender conatiner; cover. Blend until smooth.
Pour into 8 glasses. Serve immediately with whipped topping and remaining cookies.
Ingredients
1 envelope instant hot cocoa mix
6 oz. prepared instant or brewed Coffee
Thawed Cool Whip Whipped Topping*
Chocolate curls (optional)
Directions:
Empty contents of 1 envelope instant hot cocoa mix into large cup or mug. Add hot prepared coffee; stir until dissolved. Serve with whipped topping and top with chocolate curls, if desired.
Ingredients:
10 whole cloves
7 cardamom pods, crushed
2 sticks cinnamon
1 piece (about 1/2 inch) gingerroot , if desired
2 cups water
10 whole blanched almonds, cut lengthwise in half
1 3/4 cups raisins
1 cup pitted large prunes
1 orange, cut into fourths
2 bottles (750 ml each) dry red wine
1 3/4 cups brandy
1 1/3 cups vodka
1/3 cup sugar
Directions:
1. Tie cloves, cardamom pods and seeds, cinnamon and gingerroot in cheesecloth bag. Heat spice bag, water, almonds, raisins, prunes and orange to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 45 minutes.
2. Remove spice bag, prunes and orange. (Reserve prunes for eating if desired.) Stir in remaining ingredients. Cover and heat over medium heat until mixture begins to bubble. Ladle almond half and a few raisins into each cup before filling with hot glögg.
