Punches

(continued)

Hot Mulled Pineapple Sip

5 cups pineapple juice
2 apples, cored, sliced
1 quart apple juice
Spiral peel from 1 orange
3 cinnamon sticks
cup brown sugar, packed (optional)
1 teaspoon whole cloves
Combine pineapple juice, apple juice, cinnamon, cloves,
apples, orange peel, and brown sugar in large saucepan. Heat
to boil. Cover; reduce heat to low, cook 5 minutes to blend
flavors. Serve in mugs. Yield: 12 servings
Source: Back of the Box Recipes

Hot Spiced Cranberry Apple Punch

2 quarts (64 ounces)
4 cinnamon sticks
cranberry juice cocktail
1 whole nutmeg, crushed
2 quarts apple cider
1 teaspoon whole allspice
24 ounces frozen
1 teaspoon whole cloves
lemonade concentrate,
Lemon wedges and
thawed (do not dilute)
cranberries for garnish
Mix the cranberry juice, apple cider, and lemonade concentrate
in a large soup kettle. Bring to a boil. Wrap the spices in a
cheesecloth bag and add to the kettle. Simmer for twenty
minutes. Ladle into warm mugs and garnish with lemon wedges
and whole cranberries, if desired. Yield: 20 servings

Hot Wassail Punch

4 cups unsweetened apple juice
3 cups unsweetened pineapple juice
2 cups cranberry juice cocktail
teaspoon ground nutmeg

1 cinnamon stick
3 whole cloves
Lemon slices

Combine all the ingredients in a large kettle and simmer for

10 minutes. Pour into crockpot. Float lemon slices on top of
punch. Serve hot. Yield: 18 servings

Tea, Coffee, & Chocolate Drinks

Spice Tea
6 cups water
cup sugar
2 cinnamon sticks
8 whole cloves

6 tea bags
1 cups orange juice
1
/3 cup fresh lemon juice
Orange and lemon slices
Bring first four ingredients to a boil in a heavy large saucepan
over high heat, stirring until sugar dissolves. Boil six minutes.
Remove from heat. Add tea bags. Cover and let steep at least
10 minutes. Discard tea bags. Add orange and lemon juices to
tea. Pour into crockpot. Float orange and lemon slices on top
of tea. Yield: 7-8 cups

Black Forest Coffee

Fiesta Hot Chocolate

6 ounces hot coffee

Whipped cream
2 tablespoons chocolate syrup
Chocolate shavings (optional)
2 tablespoons maraschino
Maraschino cherries (optional)
cherry juice
Mix coffee, syrup and cherry juice in a mug. Stir well. Top with
whipped cream and garnishes. This recipe can easily be adapted to
serve more people. Yield: 1 serving

cup cocoa
cup dark brown sugar
(packed)
3 whole cloves
2 tablespoons powdered sugar
1 tablespoon flour

Coffee Grog
4 cups hot coffee
cup heavy cream
cup brown sugar
2 tablespoons butter, softened
teaspoon cloves, ground

teaspoon nutmeg, ground

teaspoon cinnamon, ground
Peel of 1 orange
Peel of 1 lemon

Break fruit peels into pieces and divide evenly between 4 mugs.
Blend butter, sugar, cloves, nutmeg, and cinnamon in a microwavesafe bowl. Add coffee and cream. Heat in microwave on medium
setting for 1 minute. Pour into mugs. Yield: Serves 4-5

Hot Mocha
1 cup unsweetened cocoa powder
6 cups milk
1 cup sugar
2 cups half-and-half
cup instant espresso powder
1 cup water
1 tablespoon vanilla
In a large heavy saucepan combine the cocoa powder, sugar,
espresso powder, vanilla, and 1 cup cold water. Heat the mixture
over low heat, whisking, until the cocoa powder is dissolved and
the mixture is a smooth paste. Gradually add the milk and the
half-and-half, both scalded, and heat the mixture over moderately
low heat, whisking, until it is hot, but do not let it boil. (For frothy
hot chocolate, use a blender, mixing in small batches).
Yield: 8 servings

Candy Cane Hot White Chocolate

12 cups milk
9 ounces good-quality white chocolate, chopped
1 cup crushed red-and-white-striped candy canes or
hard peppermint candies
Whipped cream
Bring milk to simmer in heavy large saucepan. Reduce heat to
medium-low. Add white chocolate and 1 cup candy, whisk until
smooth. Ladle hot chocolate into mugs. Top with whipped cream.

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling using medium
heat, stirring constantly. Reduce heat. Simmer uncovered for 5
minutes (DO NOT boil). Remove from heat; remove cloves and
cinnamon. Stir in powdered sugar and vanilla. Beat with wire whisk
or hand beater until foamy. Pour into 4 cups or mugs. Serve with
whipped cream and cinnamon sticks. Yield: 4 cups

The Pennsylvania Liquor Control Boards

Bureau of Alcohol Education offers a variety of
alcohol education materials free of charge.
For more information, please contact us:

Pennsylvania Liquor Control Board

Bureau of Alcohol Education
Northwest Office Building, Room 602
Harrisburg PA 17124-0001
www.lcb.state.pa.us/edu

Or call our toll-free line:

1 (800) 453-PLCB (7522)
If using a TTY line, please call:
(717) 772-3725

This brochure is one of a two-part series.

Look for:
NON-ALCOHOLIC BEVERAGE RECIPES
FOR WARM WEATHER
Compliments of the

Pennsylvania Liquor Control Board

Alcohol Education
2008 Pennsylvania Liquor Control Board

Yield: 12 servings

4 cups milk
1 cinnamon stick
1 teaspoons vanilla
Whipped cream
4 cinnamon sticks

LCB-107 12/08
Reorder Item #0107

winter wonderland is outside your window. It is the season

for family get-togethers and parties. Not to mention
warm, comforting drinks to keep Jack Frost from nipping
at your nose. Why not put a new twist on some classics like
hot cocoa or coffee? Or make a delicious punch for a party that
everyone can enjoy, kids and adults alike.
In this brochure, you will find drinks for all tastes and
occasionswhether you choose to stay in or go out on a chilly
winter night. We have also included variations on some of the
old favorites, and by all means, let your imagination run wild;
find unique ways to experiment with these recipes and make
them your own. You might even create a new family tradition!
The recipes are divided into sections according to the type
of drink:

Assorted Cold Drinks;

Punches (Hot and Cold);
and Tea, Coffee, and Chocolate Drinks.

Assorted Cold Drinks

Eggnog Milkshake
3 large scoops vanilla ice cream
1 cup prepared eggnog
teaspoon vanilla

Ground nutmeg or
cinnamon (optional)

Combine first three ingredients in a blender, and process until

blended. Pour into chilled glasses and garnish with nutmeg or
cinnamon, if desired. Yield: 1 serving

Cranberry-Tangerine Cooler
1 (48-ounce) bottle cranberry
juice cocktail, chilled
3 cups tangerine juice, chilled

cup lime juice, chilled

2 tangerines, unpeeled, sliced

Combine cranberry juice and tangerine juice in large pitcher. Add

lime juice and stir to blend. Serve over ice. Garnish with tangerine
slices. Yield: 6 servings

Pumpkin Smoothie
15 ounces canned pumpkin, chilled
1 cups evaporated milk, chilled
1 cup orange juice, chilled
1 small banana, sliced

/3 cup packed dark

brown sugar
1 teaspoon pumpkin
pie spice

Combine all ingredients in blender. Cover. Process until mixture

is smooth. Pour over ice. Yield: 3-4 servings

Spiced Tomato Cooler

Spiced Apple Cider

1 tablespoon curry powder

1 teaspoon ground cumin
4 cups tomato juice

gallon apple cider

2 cups orange juice
1 tablespoon lemon juice

4 tablespoons plain yogurt

4 fresh cilantro sprigs or
celery leaves
Combine curry powder and cumin in
heavy medium saucepan.
Stir over low heat until spices are aromatic,
about 20 seconds. Add 4 cups tomato juice
and bring to boil. Season to taste with
pepper. Chill completely. Divide tomato
cooler among 4 mugs. Garnish each with 1 tablespoon yogurt
and 1 cilantro sprig or celery leaf and serve. Yield: 4 servings

Tropical Egg Nog

2 cups water
8 (3-inch) cinnamon sticks
6 large egg yolks
3 (12-ounce) cans
evaporated milk

2 cans coconut milk

3 (14-ounce) cans
sweetened condensed milk

In a 2 quart saucepan, heat water and cinnamon sticks to boiling

over high heat. Reduce heat to medium and cook until liquid
is reduced to one cup. Remove cinnamon sticks and set liquid
aside to cool to room temperature. In a 3 quart saucepan with a
wire whisk, beat egg yolks and evaporated milk until well mixed.
Cook over low heat, stirring constantly until mixture thickens and
coats a spoon about 10 minutes (do not boil). Set aside to cool
slightly. When cinnamon flavored liquid has cooled, stir in coconut
milk, until well mixed. In serving bowl, combine coconut mixture,
yolk mixture and sweetened condensed milk.
Chill well and serve. Yield: 16 servings

3 cinnamon sticks, broken in pieces

1 teaspoons whole allspice
teaspoon ground cloves
1
/3 cup honey

Mix all ingredients in a large pot. Bring to a boil. Simmer gently

for 710 minutes. Strain. Cool 30 minutes before placing in
refrigerator. Chill several hours and serve over ice.
Can also be served hot. Yield: 8 servings

Process first 3 ingredients in a blender until

smooth. Scrape down sides and add 13 ice
cubes to bring mixture to the 2 cup level. Process until smooth.
Serve immediately, garnished with another candy cane.
Yield: 1 serving

Conely Holiday Punch

2 large cans Hawaiian Punch
(chilled)
gallon vanilla ice cream
1 quart orange sherbet

liter ginger ale (chilled)

Orange slices (optional)
Maraschino cherries (optional)

Mix all ingredients in a punch bowl. Top with orange slices and
cherries. Can easily be doubled. Yield: 10 servings

Banana Punch

Peachy Spiced Cider

3 cups peach juice or apricot nectar
3 cups cider
5 orange slices, inch thick, cut in half
1 teaspoons chopped candied ginger
teaspoon ground cinnamon
teaspoon ground nutmeg
Combine peach juice or nectar and apple cider in water reservoir
of coffee maker. Arrange orange slices loosely in paper filter in
filter basket. Sprinkle remaining ingredients over oranges.
Brew juice and cider mixture. Cool for several hours. Serve over
ice. Can also be served hot. Yield: 7 servings

8 bananas (diced)
1 large can pineapple juice
1 cup maraschino cherries, diced
6 cups water
1 large can frozen orange juice
2 cups sugar
concentrate
2 (2-liter) bottles lemon1 large can frozen lemonade
lime soda, chilled
concentrate
Puree bananas with 1 cups water in blender. Mix all ingredients
(except soda) together in a large bowl. Freeze mixture in plastic
freezer bags. Remove from freezer two hours before serving. Empty
into punch bowl, add two 2-liter bottles of chilled lemon-lime soda.
The punch should be slushy when served. Yield: 26 servings

Chocolate Punch
Apple Spice Drink
3 teaspoons grated orange peel
3 cinnamon sticks, crushed
3 teaspoons whole cloves

1 whole nutmeg, crushed

3 cups apple juice
6 cinnamon sticks

Combine orange peel, 3 crushed cinnamon sticks, cloves and

nutmeg in a small bowl. Tie the dry ingredients in a double
thickness of cheesecloth to make a sachet, or secure in a large teastraining ball. In a medium pan, simmer apple juice with spices for
at least 20 minutes. Cool for several hours and serve over ice.
Can also be served hot. Yield: 3 servings

Peppermint Holiday Cooler

cup vanilla ice cream
cup milk
5 peppermint candies or 3 miniature
candy canes
Ice cubes

Punches

4 (1-ounce) squares
semisweet chocolate
cup sugar
2 cups hot water
2 quarts milk

In a large saucepan, combine the chocolate and sugar with the

hot water. Bring to a boil, stirring for 2 minutes. Add milk, and
continue heating. When hot, beat in vanilla with a whisk. Remove
from heat. Chill thoroughly. Pour into a punch bowl over ice
cream. For sparkle, add club soda. Top with whipped cream and
dust with cinnamon. Yield: 12 servings

Tomato Combo

Glorious Holiday Punch

2 (46-ounce) cans tomato juice 4 tablespoons sugar

1 (10-ounce) can beef bouillon 6 tablespoons apple cider vinegar
1 teaspoon coarsely-ground
4 teaspoons prepared horseradish
1
black pepper
/3 teaspoon onion salt
1 teaspoon celery salt
Tabasco sauce to taste
4 ounces lemon juice
1 (5-ounce) bottle Worcestershire sauce

1 large package strawberry gelatin

Mix all ingredients thoroughly. Refrigerate several hours before

serving. Serve over ice. Can also be served hot. Yield: 14 servings

1 teaspoons vanilla extract

1 quart vanilla ice cream
1 quart club soda
pint heavy cream; whipped
Ground cinnamon

(or substitute cherry, lime, or orange gelatin)

1 cup boiling water

2 large cans frozen pink lemonade
2 lemonade cans water
2 large cans frozen orange juice

2 orange juice cans water

2 large cans unsweetened
pineapple juice (or substitute
2 quarts cranberry juice)

2 (2-liter) bottles ginger ale,

chilled

Dissolve gelatin in boiling water. Combine all other ingredients

(except soda) and chill. Add chilled ginger ale last, just before
serving. Yield: 25-30 servings