Heavenly Nog

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Heavenly Nog

Servings: 5
Author: Holiday of Ohio

Ingredients

  • 5 cups 8th Continent Light Vanilla Soymilk or another light vanilla soymilk**
  • 1 small 4-serving package Jell-O Sugar Free Fat Free Instant Pudding mix, Vanilla
  • 6 no-calorie sweetener packets like Splenda
  • 1 tsp. rum extract or imitation rum extract
  • 1/2 tsp. ground nutmeg

Instructions

  • In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to allow it to thicken.

 

Whisky Eggnog

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Whisky Eggnog

Author: Annette1990 of Montana

Ingredients

  • 4 eggs
  • 1/2 cup sugar
  • 3 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup whisky
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup heavy cream

Instructions

  • In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
  • In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Notes

This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.

 

Chocolate Coffee Spoons with Peppermint

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Chocolate Coffee Spoons with Peppermint

Servings: 35 -45
Author: Annette1990 of Montana

Ingredients

  • 2 cups white chocolate chips
  • 10-15 drops peppermint candy flavoring
  • cup peppermint candies
  • 35 to 45 heavy-duty plastic spoons
  • 2 teaspoons solid shortening optional
  • 2 large cookie sheets
  • waxed paper
  • quart-sized food storage bag
  • glass 1 cup measuring cup

Instructions

  • Cover the cookie sheets with waxed paper. Unwrap and place peppermint candies in food storage bag. Crush the candies with rolling pin. Place crushed candy in a medium size bowl. Place one cup of white chocolate chips in glass measuring cup. Microwave chocolate chips at 50% power for 1 minute. Stir the chips gently. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. Important Note: Do Not over-heat the chocolate. Add 5 or 6 peppermint candy drops to each cup of chocolate and mix thoroughly. Important Note: If you wish to thin the chocolate simply stir in thoroughly 1 teaspoon solid shortening per cup of chocolate chips. Dip plastic spoons in melted chocolate to cover the bowl of the spoon. Important Note: If the chocolate thickens in the measuring cup, return it to the microwave for 30 seconds at 50% power. Stir gently. Immediately press the chocolate covered spoon into the crushed peppermint candy, holding the spoon at a diagonal. Place the spoon on the wax covered cookie sheet and let cool. Repeat the entire process with second cup of chocolate chips. Let the spoons cool thoroughly before wrapping individually with cellophane paper and a ribbon.

 

Hot Buttered Rum Batter

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Hot Buttered Rum Batter

Author: Annette1990 of Montana

Ingredients

  • 1 pound butter
  • 1 pound brown sugar
  • 1 pound confectioners' sugar
  • 1 quart vanilla ice cream softened
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg

Instructions

  • Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

Notes

Freezes for up to three months.

 

Snow Cocoa

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Snow Cocoa

Servings: 10
Author: Mumof2 from Galliano, La.

Ingredients

  • 2 Cups Whipping Cream
  • 6 Cups Milk
  • 1 teaspoon Vanilla Extract
  • 12 oz. pkg. White Chocolate Chips

Instructions

  • Combine all ingredients in a slow cooker. Heat on low for 2-2 12 hours or until chocolate is melted and mixture is hot .stir well to blend.

Notes

Saw this and thought it would be a nice treat after cutting the tree down or while you get it up.

 

Holiday Punch

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Holiday Punch

Author: chanelsmile112298 of Cleveland Ohio

Ingredients

  • 1 quart cranberry juice
  • 1 c. sugar
  • 2 c. orange juice
  • 1 c. pineapple juice
  • 3/4 cup lemon juice or frozen lemonade
  • 2 c. chilled ginger ale
  • 1 pint sherbet optional

Instructions

  • Stir all the ingredients together in a large punch bowl.

Notes

I put frozen strawberries instead to keep the punch cool plus they taste great as they thaw!)

 

Mulled Wine

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Mulled Wine

Author: trackrebel of Germany

Ingredients

  • 1 bottle red wine
  • 60 g/2oz demerara sugar
  • 1 cinnamon stick
  • grated nutmeg
  • 1 orange halved
  • 1 dried bay leaf
  • 60 ml/2fl oz sloe or damson gin optional

Instructions

  • Put the wine in a saucepan with the orange, sugar, bay leaf and the spices. 2. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste. 3. Off the heat, stir in the damson gin if you are using it. 4. Strain into heatproof glasses and serve at once.

 

Orange Eggnog Punch

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Orange Eggnog Punch

Servings: 8
Author: Annette1990 of Montana

Ingredients

  • 1 quart reduced-fat dairy eggnog or 1 can 1 quart eggnog
  • 1 can 12 ounces frozen orange juice concentrate (thawed)
  • 1 can 12 ounces ginger ale (chilled)

Instructions

  • In a pitcher, stir eggnog and orange juice concentrate until well mixed. Pour in ginger ale and stir gently.