Sunday, November 7, 2010

Holiday Drinks

One of the things I like most about the holidays are drinks like eggnog. Eggnog is so good I haven’t quite figured out why it only comes out at Christmas.

Here is a low calorie – low fat version that I liked almost as well as the one I make where I have to measure exactly a half a cup because of the fat content.

Drink up because the nutritional information sets the calories at 147 and the fat at just 2.3 grams.

• 3 1/2 cups 1% low-fat milk

• 1/2 cup fat-free sweetened condensed milk

• 1 tablespoon all-purpose flour

• 1/4 teaspoon grated whole nutmeg

• 1/8 teaspoon salt

• 2 large egg yolks

• 1/4 cup bourbon

• 2 tablespoons brandy

• 1 teaspoon vanilla extract

• Additional grated whole nutmeg (optional)

Combine first 5 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Place egg yolks in a medium bowl. Gradually whisk one-third of hot milk mixture into egg yolks. Add yolk mixture to remaining hot milk mixture, stirring with a whisk. Cook over medium heat 1 minute or until slightly thickened. Pour into a pitcher; stir in bourbon, brandy, and vanilla.

Cover surface of eggnog with wax paper; refrigerate at least 4 hours or overnight. Garnish with additional nutmeg, if desired.

We all know that Pomegranate juice is good for you. You can also spike this with a little shot or serve a nonalcoholic version (using nonalcoholic wines) which I also really liked.

Sparkling Pomegranate Punch

3 tablespoons sugar

1 cup pomegranate juice

Two 750-milliliter bottles sparkling wine, chilled

3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled

2 oranges, thinly sliced crosswise

1 cup diced fresh pineapple (1/2 inch)

1/4 cup pomegranate seeds

Ice cubes, for serving

In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.

I’ve always loved caramel apples so here it a glass!

Caramel Apple Cider

7 ounces hot apple cider

2 pumps cinnamon syrup

Whipped cream, for garnish

Caramel syrup, for garnish

Glassware: 9-ounce glass coffee mug

Combine apple cider and cinnamon syrup in a 9-ounce coffee mug. Garnish with whipped cream and a drizzle of caramel syrup.

Named for Cuba’s second largest island, this drink is all about grapefruit juice. You can make it as sour as you want by adjusting the level for fresh grapefruit juice you put in it. Recipe is By Andrew Knowlton

Isle of Pine

• 1/2 cup pomegranate juice

• 1 tablespoon sugar

• 1 cup white rum

• 1/2 cup fresh grapefruit juice

• Ice cubes

Bring pomegranate juice and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Boil until reduced to 1/4 cup, about 5 minutes. Cool syrup.

Pour 2 tablespoons syrup, 1/2 cup rum, and 1/4 cup grapefruit juice into cocktail shaker. Fill with ice; shake vigorously. Strain into 2 Martini glasses. Repeat to make 2 more drinks.

Bon Appetit!