Warms You Through And Through…
Spicy Coffee
- 2 inches stick cinnamon
- ½ teaspoons whole allspice
- 2 2 by ½ strips orange peel
- Stick cinnamon (optional)
In medium saucepan combine coffee, 2 inches stick cinnamon, allspice and orange peel. Bring to boiling, reduce heat. Cover and simmer for 5 minutes. Remove solids from coffee with slotted spoon. Pour into coffee cups. If desired garnish with cinnamon sticks. For Iced Spicy Coffee prepare as above, except thoroughly chill coffee after simmering. To serve pour coffee over ice in a tall glass.
Viennese Coffee
- ¼ cup whipping cream
- 1 Tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 3 cups very strong coffee
- ½ teaspoon grated orange peel
- 4 cinnamon sticks
Combine cream, sugar and vanilla. Beat until stiff. Pour coffee into four cups. Float whipped cream mixture on top. Garnish with orange peel. Use cinnamon sticks as stirrers. (4 servings)
Mocha Mugs
- One-third cup unsweetened cocoa power
- ½ cup sugar
- 2 cups hot brewed coffee
- 2 cups milk
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- Ground cinnamon
Stir the cocoa and sugar together in a saucepan. Gradually stir in the coffee. Add the milk. Heat, stirring frequently, until simmering. Remove from heat. Stir in the vanilla. Whip the cream until thickened. Ladle the chocolate mixture into 4 mugs. Float a spoonful of cream on each. Sprinkle with cinnamon. (Four 8-ounce servings)
Café Au Lait
- 2 cups skim milk
- 2 cups water
- 1½ teaspoons instant coffee
- 4 Tablespoons non-dairy frozen whipped topping (optional)
- Dash nutmeg
In a 2-quart casserole combine milk and water. Cover. Microwave on high 5–8 minutes or until hot but not boiling. Blend in coffee until dissolved. Pour into 4 cups. Garnish with whipped topping. Sprinkle each serving with nutmeg. Wow! Only 44 calories per serving!
Orange Cranberry Toddy
- 2 cups cranberry juice cocktail
- ¼ cup sugar
- 1 stick cinnamon
- 8 whole cloves
- 6 cup orange juice
- 2 oranges, sliced
Heat first 5 ingredients to boiling point. Taste and add more sugar, if needed. Garnish with orange slices and add cinnamon sticks for swizzles. (8 servings)
Grandma’s Warmth
- 10 ounces brewed orange flavored tea
- 1 cinnamon stick (add while brewing)
- 1 ounce imitation rum extract
- ½ ounces almond extract
- Pat of butter
- Dash of honey
- 8 dashes cinnamon sugar
Garnish with orange and a cherry.
Mulled Cider
- 4 liters apple cider
- 3 cinnamon sticks
- 1 Tablespoon whole cloves
- Sugar as needed
Place the cider together with the cinnamon and cloves in a big enough pot and heat it (do not boil) for about 20 minutes. (Heat it slower when your cider is carbonated to get rid of the bubbles). Stir in the sugar and serve. Leave the pot on low heat to keep it hot. (SDS)
Holiday Cherry Cider
- 2 quarts apple cider
- one 3-inch cinnamon stick
- 3 ounces package cherry gelatin
Combine cider and cinnamon stick in a saucepan and bring to boil. Reduce heat and simmer for 15 minutes. Add cherry gelatin and continue cooking until gelatin is dissolved. Serve warm. Makes 2 quarts. (SDS)
Hot Apple-Spiced Tea
- 2 quarts unfiltered apple juice
- 4 orange-spice herbal tea bags
- 1 cinnamon stick
- 2 strips (½ by 2 inches) orange zest
Combine the apple juice, tea bags, and cinnamon stick in a saucepan. Heat slowly over medium-low heat until simmering. Do not boil. Steep for 5 minutes. Pour into a thermos. Makes 2 quarts.
Jack-O-Lantern
- 1 gallon apple cider
- 1 quart hot water
- ½ cup instant tea
- 2 Tablespoons lemon juice
- 1½ teaspoons powdered cloves
- 1½ teaspoons cinnamon
- ½ cup sugar
- 1 cinnamon stick
Heat water, add tea, cider, lemon juice, sugar, cinnamon, cloves and cinnamon stick. Serve warm. (Makes 1½ gallons)