Ingredients:

• 3 ts Grated orange peel
• 3 Cinnamon sticks, crushed
• 3 ts Whole cloves
• 1 Whole nutmeg, crushed
• 3 c Apple juice
• 6 Cinnamon sticks

1. Combine orange peel, 3 crushed cinnamon sticks, cloves and nutmeg in a small bowl.
2. Tie dry ingredients in a double thickness of cheesecloth to make a sachet, or secure in a large tea-straining ball.
3. In a medium pan, simmer apple juice with spices for at least 20 minutes.
4. Ladle into mugs and garnish each with a cinnamon stick.

Ingredients:

• 6 Large eggs
• 3/4 c Sugar
• 1 1/2 c Brandy
• 1/2 c Rum
• 4 c Milk
• 4 c Cream
• 1/2 c Icing sugar
• Nutmeg to sprinkle

1. Separate the eggs.
2. Beat the yolks gradually, adding the sugar while beating until they are pale and golden.
3. Slowly beat in the brandy and rum, then beat in the milk and half the cream.
4. Just before serving, whisk the egg whites until stiff and fold them into the eggnog mixture.
5. Whip the remaining cream and icing sugar until thick.
6. Top each glass of eggnog with whipped cream and a shake of nutmeg.

Ingredients:

• 1 qt Apple cider
• 4 Cinnamon sticks
• 1 Whole nutmeg
• 1/2 c Honey
• 1/4 c Lemon juice
• 1 ts Lemon peel, grated
• 3 Oranges
• 3 ts Cloves, whole

1. Poke 1 ts cloves into each orange for Floating Cloved Oranges.
2. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better.

   Orange Stars:
    

3. cut oranges into 1/2" slices.
4. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star.

Ingredients:

• 1 1/2 c Espresso beans
• 3 c Boiling water
• 2 tb Sugar
• 1 Vanilla bean, split
• 4 c Milk
• 4 oz. bittersweet chocolate chopped
• Whipped cream - optional

1. In a coffee mill, finely grind the beans.
2. In a coffee maker, brew the espresso with the boiling water.
3. Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside.
4. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes.
5. Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat.
6. Divide the hot espresso into 4 cups.
7. In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute.
8. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth.
9. Sprinkle the reserved cinnamon sugar on top.
10. Serve immediately with a dollop of whipped cream, if desired.

Ingredients:

• 1 1/2 oz Gin
• 3 oz Cranberry juice
• 1/2 oz Lemon juice
• 1 oz Orange juice
• Club soda

1. Pour all the ingredients, except the soda, into a tall chilled glass with several ice cubes. Stir gently.
2. Top off the glass with club soda.

Ingredients:

• 1 c Butter
• 1 c Brown sugar
• 1/2 c Sifted fruit sugar
• 1 t Ground nutmeg
• 1 t Ground cinnamon
• 2 c Vanilla ice cream, softened
• Rum
• Boiling water

1. In a small mixing bowl, beat together butter, both sugars and spices until well combined.
2. Beat in the ice cream.
3. Turn into a 4 cup freezer container. Seal and freeze.
4. To serve, spoon about 1/3 cup mix into a mug, add one jigger of rum and 1/2 cup boiling water. Stir well.