Non-Alcoholic Drinks for the Holidays

Tis the season to be jolly! The Holidays are fast approaching and with that often people tend to over eat and/or over consume alcoholic beverages. In an effort to help our community to stop and think before we drink, we are offering several delicious nonalcoholic beverages to try for your holiday gathering.

OPEN HOUSE FRUIT PUNCH
6 cups orange juice, chilled
1 cup pineapple juice, chilled
2/3 cup maraschino cherry juice(*) or 2 tablespoons grenadine syrup
1 bottle (2 liter) lemon-lime soda, chilled
ice ring (optional, see end of recipes) made with maraschino cherries and orange slices

In a large chilled punch bowl, stir together orange juice, pineapple juice and maraschino cherry juice or grenadine syrup. To service, stir in soda. Add ice ring. Serve in punch cups.

Makes about 25 (5 ounce) servings
*One 16-ounce jar maraschino cherries will contain about 2/3 cup juice.

NEW YEAR'S EVE PUNCH
1 bottle (32 oz.) cran-raspberry juice
1 bottle (23.5 oz.) nonalcoholic rose wine (about 3 cups)
1 can (6 oz.) frozen pink lemonade concentrate (3/4 cup), partially thawed
5 drops red food color (optional)
1 bottle (1 liter) ginger ale, chilled
1 pint red raspberry sherbet (optional)

In a large pitcher or bowl, stir together can-raspberry juice, nonalcoholic rose wine, pink lemonade concentrate and red food color. Cover and chill thoroughly. To serve, pour juice mixture into a large chilled punch bowl, Stir in ginger ale. Add scoops or block of sherbet. Serve in punch cups.

DOUBLE RASPBERRY SPARKLE
1 bottle (25.4 oz.) nonalcoholic sparkling white grape juice, chilled
3 cups red raspberry juice drink, chilled
6 tablespoons red raspberry syrup
2 tablespoons freshly squeezed lime juice (*see note below)
Ice
1 or 2 limes, sliced

In a 2-quart pitcher, stir together sparkling grape juice, raspberry juice drink, red raspberry syrup and lime juice. Pour over ice in glasses. Garnish each glass with a slice of lime. If desired, beverage may be served in a punch bowl with an ice. Float the lime slices in the punch bowl. Makes about 8 (6-ounce) servings

Note: Getting More Citrus Juice: Many beverages call for freshly squeezed lemon, lime or orange juice. To get the most juice from your citrus fruit, microwave one whole fruit at a time at 100% power for 30 seconds before cutting and squeezing.

1 medium lemon = 2 to 3 tablespoons juice; 1 medium lime = 1 ½ to 2 tablespoons juice; 1 medium orange = 6 to 8 tablespoons juice

GRASSHOPPER FLIP
Makes 2 (8-ounce) servings
1 cup mint chocolate chip ice cream, softened
1 cup lemon-lime soda, chilled
2 teaspoons creme de menthe extract (*)
¼ to ½ cup frozen whipped topping, thawed
Chocolate sprinkles

Place ice cream, soda, and creme de menthe extract in a blender container. Cover and blend until smooth and creamy. Pour into serving glasses. Top with whipped topping and sprinkle with chocolate sprinkles. For a thicker drink, use more ice cream.

(*Flavorings and extracts contain a small percentage of alcohol which will vary with the manufacturer. Persons sensitive to alcohol may not wish to use the recipes containing these ingredients. Some alcohol evaporation does occur with heating and while standing uncovered.)

MAKING AN ICE RING
Ice rings are popular for punch bowls as decorations and for chilling the punch. Since you want to avoid watering down the punch flavor, use ginger ale or clear fruit juices instead of water to make ice ring. Pour the liquid into a ring mold to a depth of ¾ inch. Freeze solid. Arrange fruits, unsprayed leaves and rose buds or mint sprigs over the frozen liquid. Carefully pour in another ¼ inch of liquid and freeze again to hold decorations in place. When frozen solid, fill the ring mold with liquid and freeze until ready to use. Unmold by dipping mold into a bowl of warm water. Place frozen ring in well chilled punch.

MAKING FANCY ICE CUBES
To dress up a plain drink, use fancy ice cubes. Freeze soda water or carbonated beverages in ice cube shapes. Before freezing a clear liquid, add a drop or two of food color. Or add curls of lemon or orange peel, whole maraschino cherries with their stems, thin slices of orange or lemon. it's best to use freshly boiled or distilled water if you want clear cubes.

The following are suggestions for hot holiday drinks:

FESTIVE WASSAIL
2 quarts apple cider
1 cup packed brown sugar
4 sticks (about 3 inches each) cinnamon
24 whole cloves
4 cups orange juice
2 cups pineapple juice
9 thick orange slices, cut in half (optional)
additional whole cloves (optional)

In a 3-quart saucepan, stir together apple cider, brown sugar, cinnamon sticks and 24 cloves. Over medium heat, bring to a boil; reduce heat to low and simmer for 5 minutes. Add orange juice and pineapple juice. Heat just until heated through (do not boil).  Meanwhile, push additional cloves into rind of orange slices; set aside.  To serve, strain cider mixture and pour into a warmed pitcher or slow cooker. Serve in heat proof punch cups. Place orange slices in slow cooker or one in each cup.  Makes about 18 (6-ounce) servings

MEXICAN SPICED CHOCOLATE      
Makes 4 to 5 servings
2 cups milk                            
1 cup whipping cream
3 ounces semisweet chocolate chips (1/2 cup)
1 egg, lightly beaten
2 tablespoons sugar
1 ¼ teaspoons vanilla extract
1 teaspoon ground cinnamon
Pinch of all spice

In a 3-quart saucepan, place milk, cream, chocolate chips, egg, sugar, vanilla, cinnamon and allspice. Stirring constantly over medium heat, cook until chocolate melts and beverage is heated (do not boil).  Just before serving, beat with a wire whisk to create a foam.   Serve in mugs or tea cups.  Makes about 18 (6-ounce) servings

TO MICROWAVE: In a 4-cup glass measuring cup, place milk, cream, chocolate chips, egg, sugar, vanilla, cinnamon and allspice. Microwave, uncovered at 70% power for 5 to 6 minutes or until chocolate melts, stirring twice. Beat as directed above and serve.

SKIER'S NOG
4 cups milk
½ cup maple syrup
¼ cup instant tea powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
Whipped cream or vanilla ice cream

In a 3-quart saucepan, place milk, syrup, tea powder, cinnamon and allspice. Stirring occasionally over medium heat, cook just until mixture comes to a boil. Let stand for a few seconds until spices settle to bottom of saucepan.  Serve in warmed mugs with a dollop of whipped cream or a small scoop of ice cream.  Makes 6 (6-ounce) servings

TO MICROWAVE: In a 3-quart glass bowl, place milk, syrup, tea powder, cinnamon and allspice. Microwave, uncovered, at 70% power for 6 to 7 minutes or until mixture bubbles around edges of the bowl, stirring twice. Let stand a few seconds and serve as above.

We hope you are able to try one or more of these out - let us know if you like them. Have a safe and rest-filled holiday season.

Last UPdate:  05 November, 2007