1. Adam’s Eggnog Latte
2. Alicia’s Campfire Coffee
3. Ana’s Hot Chocolate
4. Andrea’s Spiced Apple Drink
5. Carolyn’s Espresso Martini
6. Constantina’s Metaxa Shot
7. Glen’s Traditional Swedish Glögg
8. Holly’s Vamillion
9. Liam’s Brandy Alexander
10. Lloyd’s Hot Toddy
11. Marilyn’s Apple Cider
12. Maureen’s Holiday Egg Nog
13. Monica’s Fruit Liqueur Hot Toddy
14. Shannon B’s ‘The Spice Must Flow’ Gingerbread Latte

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Adam’s Eggnog Latte

• 1 shot of brewed espresso
• ⅔ cup eggnog
• ⅓ cup 2% milk
• 1 pinch ground nutmeg (optional)

Directions

1. Brew one shot of espresso.
2. Combine eggnog and milk into a pitcher and steam to temperature between 145- and 165-degrees F. Pour into a mug, while holding back the foam.
3. Pour espresso into mug.
4. Add foam to the top, with a sprinkle of nutmeg (optional).

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Alicia’s Campfire Coffee

Step 1: build a campfire

Step 2: fill your percolator with water

Step 3: Add coffee to the filter basket (we use a 1:2 coffee to water ratio. 1 heaping tablespoon of coffee for 2 cups of water)

Note: it is best to use a coarse grind coffee to prevent any grounds pouring into your cup.

Step 4: assemble your percolator and place over your fire. It is best to keep your percolator high enough above the fire, so it doesn’t get too hot too fast. You want the water to get hot but not to boil.

Step 5: Let the coffee percolate over the fire. You will hear the water start to get hot and see steam coming from the top. Once this happens, move the pot away from any direct flame and let it sit for 5-10 minutes to heat entirely.

Step 6: Serve and enjoy!

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Ana’s Hot Chocolate with Marshmallows

Ingredients:

• 8 ounces dark, semi-sweet, or bittersweet chocolate (60% cacao, preferably)
• 4 cups whole milk (or a nondairy milk)
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Method:

1. Chop the chocolate:
   Finely chop the chocolate into small pieces. The pieces have to be able to dissolve easily in the liquid. Set aside.

2. Warm the milk:
   Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer. Whisk once in a while to ensure that the milk doesn’t stick to the bottom of the pan.
   If you wish, add herbs or spices to the milk, bring to a simmer then take off the heat and allow to steep for 10 minutes. Strain the liquid then place back into the pot and return to a simmer.

3. Add the chocolate:
   Add the chocolate, vanilla, powdered sugar, and salt, and whisk vigorously until the chocolate has melted.

4. Melt the chocolate:
   Heat for another 4 minutes, constantly stirring, until the chocolate is completely melted.

5. Serve hot topped with whipped cream:
   Divide between mugs and add a splash of liquor if desired. Top with a dollop of whipped cream.

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Andrea’s Spiced Apple Drink

1. Buy Alpine Spiced Apple Drink (individual pouches)
2. Empty contents of pouch into favorite mug
3. Boil Water
4. Add 6-8 fluid ounces of hot water to mug
5. Stir to dissolve
6. Enjoy! (Unless you’re doing a photoshoot, then add a cinnamon stick or two and a dried apple slice for garnish)

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Carolyn’s Espresso Martini

Ingredients:

• 2 ounces vodka
• 1/2 ounce Kahlúa
• 1 ounce espresso, freshly brewed (or cold brew concentrate)
• 1/4 ounce simple syrup
• Garnish: coffee beans

Steps:

1. Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled.
2. Strain into a chilled cocktail glass.
3. Garnish with 3 coffee beans.

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Constantina’s Metaxa Shot

Pour Metaxa into a glass with orange twist (or not). Goes great with Koulourakia.

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Glen’s Traditional Swedish Glögg

(makes 15 – 4 ounce servings)

•  1 cup brandy or vodka
• 1-2 cinnamon sticks
• 5-8 cardamom pods, squashed
• 3-4 cloves
• Peel of ½  orange (no white pith)
• Small 1 knob of ginger, sliced in 1/4” slices

Combine and let sit for ±10 days in a lidded jar. Strain and store in lidded jar in your cupboard.

When ready to serve, add syrup to 2 bottles of medium body red wine. Add 2 tablespoons of brown sugar or to taste. Heat gently over medium heat until bubbles start to form along the edges. Don’t let it boil.

Serve in mugs and spoon in some blanched whole almonds and raisins. These soak up the glögg and are delicious!

The spiced brandy can be added to wine and heated one mug at a time if you prefer.

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Holly’s Vamillion

Ingredients:

• 25 ml Glayva
• 25 ml Scotch whisky
• 15 ml Vermouth
• Orange / Blood Orange juice

Shake with ice and strain.

Add Rosemary Garnish (optional)

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Liam’s Brandy Alexander

Why: It’s just a good, holiday cocktail

Ingredients:

• 1 ounce cognac
• 1 ounce crème de cacao (brown)
• 1 ounce heavy cream
• 1 pinch of nutmeg

Method:

1. Pour all ingredients into an ice filled shaker. Shake, then strain into a chilled, fancy glass.
2. Add a pinch of grated nutmeg on top for garnish.

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Lloyd’s Hot Toddy

Ingredients:

• 3/4 cup water
• 2 oz. Demerara Rum
• 2 to 3 teaspoons honey, to taste
• 2 to 3 teaspoons lemon juice, to taste
• 1 lemon round
• 1 cinnamon stick (optional, for garnish)

Instructions:

1. In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
2. Add the rum, 2 teaspoons honey and 2 teaspoons lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.
3. Garnish with a lemon round and cinnamon stick. Enjoy.

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Marilyn’s Apple Cider

(Company’s Coming to the rescue!)

• 12 whole cloves
• 1 small orange
• 8 cups apple cider (pressed, available from grocery stores)
• 4 cups ginger ale
• 2 cinnamon Sticks

Press cloves, evenly spaced apart, into orange. Cut orange into quarters. Put into 4-5 qt (4-5 L) slow cooker.

Add remaining 3 ingredients. Cook, covered, on Low for about 4 hours or on High for about 2 hours until heated through. When cider is hot, turn slow cooker to lowest setting. Makes about 12 cups.

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Maureen’s Holiday Egg Nog

Make at least a week before serving to that it will mellow. This makes a large punch bowl – serves 30.

 Beat until stiff 12 egg whites

Beat in ½ cup sugar

Beat until very light 12 egg yolks/ 1cup sugar / ¼ tsp salt

Combine egg mixture and stir until thoroughly blended.

Add:

• 1 quart heavy cream
• 1 quart milk
• 1 quart bourbon whiskey
• Beat well and add
• 1 cup rum
• Pour into a container and store in the fridge or can be stored in several glass sealers for gifts.  Stir thoroughly before serving and add a touch of freshly grated nutmeg.

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Monica’s Fruit Liqueur Hot Toddy

Fruit Liqueur: Afinata (blueberry) Visinata (wild sour cherry)

1. 3kg of fruit for 1kg of sugar.
2. Mix the sugar and fruit in a transparent glass container (best with a low spigot) and leave to macerate for a few days in the sun (2 or 3 days are usually enough). Do not hesitate to gently stir the mixture when there is still a little unmelted sugar at the bottom of the container.
3. When the sugar is completely melted and the cherries have extracted their juice, add 600ml of alcohol at 96° for 3kg of fruit (we use Tuicå triple distilled Romanian plum moonshine but 45˚ vodka works great it is just less strong).
4. Leave the mixture to macerate for at least 6 weeks to extract all the aromas of the fruits in the alcohol. (my dad leaves it on the back patio and checks it once a week between July and September)
5. Finally bottle it by separating the liqueur from the fruit via a cheesecloth or fine wire mesh strainer.
6. We keep the pickled fruit and freeze it into ice cubes to put into other drinks.

Hot Toddy:

1. Add a 1 or 2 oz shot of the liqueur to a large mug of strong tea (chamomile if you want the fruit to be the strongest flavour garnished with berries or orange pekoe for a strong contrasting flavour garnished with a dehydrated orange slice).

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Shannon B’s ‘The Spice Must Flow’ Gingerbread Latte

In a large mug combine the following:

• 1-2 shots espresso or 2 oz strong coffee
• 1 tbsp molasses
• ¼ – ½ tsp gingerbread spice (NOT the same as pumpkin spice. This has a higher ratio of ginger and cloves
• 1 tsp vanilla
• Pinch of sea salt
• Sweetener and amount of choice (I either use 2-4 drops of liquid stevia or 1-2 tsp of honey)

Heat 6 ounces of your favourite milk (or twice as much milk as you have coffee) in the microwave, over the stove or with a steam wand.

Pour over your coffee mixture and sprinkle with gingerbread spice or nutmeg

Enjoy and remember, he who controls the spice controls the universe.