BetterMost, Wyoming & Brokeback Mountain Forum
Our BetterMost Community => The Holiday Forum => Topic started by: Brown Eyes on December 02, 2007, 05:02:03 pm
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The lovely topics of apple cider and mulled wine have come up in the egg nog thread. And, it occurs to me that there are lots of very interesting hot, seasonal beverages out there. So, it seems there might be a nice demand for this topic.
It also seems that different countries have really interesting and unique traditions. So please feel free to post suggestions and traditions not on the current poll list. And, let me know if something should be added to this list. Learning about all these different traditions and recipes is just fascinating!
I'll start by posting a recipe for Swedish Glögg, which is a recipe introduced to our family by one of my mother's best friends who is Swedish. It's a version of mulled wine. I think there are tons of versions of mulled wine so it will be interesting to see what alternative recipes for mulled wine might come in here.
<img src="http://www.divshare.com/img/2975549-be9.jpg" border="0" /> (http://www.divshare.com/download/2975549-be9)
There are lots of variations on this recipe, but this one posted here comes from this website: http://www.hurrah.com/cookbook/glogg.html (http://www.hurrah.com/cookbook/glogg.html)
Swedish Glögg
Makes about 1 gallon
1.5 litre bottle of inexpensive dry red wine
1.5 litre bottle of inexpensive American port
1 bottle of inexpensive brandy or aquavit
10 inches of stick cinnamon
1 Tablespoon cardamom seeds
2 dozen whole cloves
Peel of one orange
1/2 cup raisins
1 cup blanched almonds
2 cups sugar
Garnish with the peel of another orange
Notes
There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.
Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like Penzeys.com.
Assembly
Pour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.
Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Turn out the kitchen lights and watch it burn! This caramelization is crucial to developing complexity.
Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.
To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.
You can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. Try brown sugar if you wish. Or Southern Comfort instead of brandy. The orange peel garnish, however, is essential to the fragrance. Drink while seated and give your car keys to a friend.
cheers!
Amanda
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That sounds delish! Bud, if we ever start a Beverages Forum, you should moderate! Or when we all get together for the Brokie Christmas party ... :D
OK, mine are
-- Hot apple cider + cinnamon stick + brandy
-- Mulled wine (just heated red wine + spices (cloves, cinnamon, etc.) -- no hard liquor, the way I've made it)
-- Hot chocolate -- especially with, of course, liquor ;D possibilities for which include white creme de menthe or kaluha
-- Hot buttered rum. But here I like it a certain way that I used to get at this one restaurant a long time ago. It's actually probably more like a Tom & Jerry than classic buttered rum. You add melted vanilla ice cream and brown sugar, I think.
I also like hot brandy, which I think is made with hot water, lemon and honey.
There were a few on your list I'm not familiar with. What's posset? What's hot Christmas punch? And of course I've heard of wassail ("Here we go, a-wassailing, among the leaves so green ...") but I don't know what it is.
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That sounds delish! Bud, if we ever start a Beverages Forum, you should moderate! Or when we all get together for the Brokie Christmas party ... :D
Ooooo, a Brokie Christmas/ Holiday/ Winter party sounds awesome! Something new to add to my Brokie-experience wish list. 8)
OK, mine are
-- Hot apple cider + cinnamon stick + brandy
-- Mulled wine (just heated red wine + spices (cloves, cinnamon, etc.) -- no hard liquor, the way I've made it)
-- Hot chocolate -- especially with, of course, liquor ;D possibilities for which include white creme de menthe or kaluha
-- Hot buttered rum. But here I like it a certain way that I used to get at this one restaurant a long time ago. It's actually probably more like a Tom & Jerry than classic buttered rum. You add melted vanilla ice cream and brown sugar, I think.
I also like hot brandy, which I think is made with hot water, lemon and honey.
There were a few on your list I'm not familiar with. What's posset? What's hot Christmas punch? And of course I've heard of wassail ("Here we go, a-wassailing, among the leaves so green ...") but I don't know what it is.
I've never put liquor in hot chocolate... but, of course that sounds good. And, I'm pretty much 100% sure I'd like butter rum, but I've never tried it. So, I couldn't really vote for it.
Posset is something I learned about whilst researching for this thread. It's apparently popular in Scotland.
Here's one description of posset from: http://www.viewlondon.co.uk/pubsandbars/hot-drinks-feature-993.html (http://www.viewlondon.co.uk/pubsandbars/hot-drinks-feature-993.html)
Possets
Possets are hot, alcoholic, milky drinks which were all the rage back in the Middle Ages. A classic Scottish posset combines milk, oatmeal, salt, honey, grated nutmeg and a large shot of whisky heated until it is nearly boiling.
Wassail is another drink I've never tried, but some versions of it sound really yummy to me.
here are two different recipes (there seem to be zillions).
This wassail recipe is from: http://www.epicurious.com/recipes/food/views/102329 (http://www.epicurious.com/recipes/food/views/102329)
Ingredients:
10 small apples
10 teaspoons brown sugar
2 bottles dry sherry or dry Madeira
1/2 teaspoon grated nutmeg
1 teaspoon ground ginger
3 cloves
3 allspice berries
1 inch stick cinnamon
2 cups superfine sugar
1/2 cup water
6 eggs, separated
1 cup brandy
Preparation:
Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water.
Bake in a 350°F oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Beat the egg yolks until light and lemon-colored. Beat the whites until stiff and fold them into the yolks. Strain the wine mixture and add gradually to the eggs, stirring constantly. Add the brandy. Pour into a metal punch bowl, float the apples on top and serve in 8-ounce mugs.
And here's a very different, simpler alternative from http://www.cooks.com/rec/doc/0,1922,153182-240205,00.html (http://www.cooks.com/rec/doc/0,1922,153182-240205,00.html)
1 gal. apple cider
1 qt. orange juice (pure)
1 c. lemon juice
1 qt. pineapple juice
24 whole cloves
4 sticks cinnamon
1 c. sugar
Mix all ingredients and simmer (very low heat) for 1 to 2 hours. Serve warm. Yield: 1 1/2 gallons.
And, here's the mother of all wassail websites with a million different variations, histories, etc. http://www.geocities.com/CapitolHill/5567/wasdrink.html#About%20the%20Drink (http://www.geocities.com/CapitolHill/5567/wasdrink.html#About%20the%20Drink)
Christmas Punch seems to also be another drink with lots of variations.
Here's one of many recipes to be found on the internet.
From: http://www.answers.com/topic/hot-christmas-punch (http://www.answers.com/topic/hot-christmas-punch)
Hot Christmas Punch
Recipe origin: Guatemala
Ingredients
* 8 cups apple juice
* 8 cups cranberry juice
* 5 cinnamon sticks, broken
* 5 oranges, sliced ¼-inch thick
Procedure
1. Place all ingredients into a large, stainless kettle and bring to a boil.
2. Reduce heat and simmer 45 minutes to 1 hour.
3. Strain and serve hot.
Serves 8.
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Those all sound good! I was kind of thrown by the oatmeal in the posset, but who knows -- I'd try it. I'd be tempted to try making the wassail sometime. The Christmas punch seems to be missing one key ingredient: alcohol. But when did that ever stop me from adding some?
;D
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Those all sound good! I was kind of thrown by the oatmeal in the posset, but who knows -- I'd try it. I'd be tempted to try making the wassail sometime. The Christmas punch seems to be missing one key ingredient: alcohol. But when did that ever stop me from adding some?
;D
Yeah, I think the oatmeal is somewhat questionable too. It definitely sounds hearty and it also seems to make sense that it dates all the way back to the Middle Ages. I don't get the sense that it's hugely common, but the little description I posted above is from what seems to be a very-current website about London bars and pubs.
Anyway, I thought it would be fun to throw some unusual options into the poll... and to try to include options from various countries and cultures.
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I only picked three:
Hot mulled cider--my favorite!
I'm not big on marshmallows, so I picked hot chocolate without 'em.
I also checked off specialty coffee, though I have to admit that what I had in mind was just Starbuck's Christmas Blend.
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I picked hot chocolate with whipped cream, mulled apple cider, and Glögg (love, love it on cold nights when we're walking outside looking at lights and decorations.) but it is potent stuff a little goes a long way. I also picked "other" because I like just plain columbian coffee with a shot of Baileys Irish Creme or Frangelico topped with a healthy dollop of extra heavy cream from Trader Joe's.
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I chose, hot chocolate with no, marshmallows
Coffee, with Baileys irish Creme, or Baileys and Kahlua with whipped creme.
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Oh! I forgot Bailey's! The problem with Bailey's is that I don't even want to dilute it with coffee. I could suck that stuff down like chocolate milk. It's dangerous!
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So, aside from Glögg I also picked hot chocolate with marshmallows (I love marshmallows), mulled hot apple cider and hot white chocolate. I know a lot of folks don't like white chocolate, but I really do. I love the richness of white chocolate.
There are definitely some on the list that I really want to try.
And, yes, Baileys is definitely a great treat!
Does anyone know of any great peppermint flavored drinks? I'm realizing that that's one "holiday flavor" not yet really represented on this list.
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Bailey's ...
Once upon a time I had a bartender who would make me what he called a Cherry Chocolate Soda. It was Bailey's, Amaretto, and Kahlua.
Not exactly a hot seasonal beverage, but, boy, was it good! :D
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Well I have never heard of posset - so it cant be that popular in Scotland - but it sounds kinda nice.
I stumbled on my love for mulled wine last xmas but will definitely be having more of it now!!
And I like some of the ideas suggested here . Your one amanda sounds good but a little complicated. i think I'll got for the wassail simple version (althought he whole gallon thing confuses me - whats it in litres I wonder!)
Oh! I forgot Bailey's! The problem with Bailey's is that I don't even want to dilute it with coffee. I could suck that stuff down like chocolate milk. It's dangerous!
Katherine - me and you are on the same wavelength here.. there was a minty version of it out here last year which would solve amadas there is no mint on this list dilema!
The one thing I treat myself to at this time of year is the starbuck xmas coffees!! Just had the gingerbread one!
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Well I have never heard of posset - so it cant be that popular in Scotland - but it sounds kinda nice.
I stumbled on my love for mulled wine last xmas but will definitely be having more of it now!!
And I like some of the ideas suggested here . Your one amanda sounds good but a little complicated. i think I'll got for the wassail simple version (althought he whole gallon thing confuses me - whats it in litres I wonder!)
Katherine - me and you are on the same wavelength here.. there was a minty version of it out here last year which would solve amadas there is no mint on this list dilema!
The one thing I treat myself to at this time of year is the starbuck xmas varioetus!!
Hi Kelda!
That's interesting that you've never heard of posset. I was actually hoping you might chime in on that subject. So, I guess it really is a pretty rare beverage.
I guess that the gallon or 1.5 gallons recipe for wassail is probably really meant for a big party where you'd have a lot on hand for a big crowd.
I just looked up a converter and it seems that 1 gallon = 3.79 liters.
The Starbucks holiday coffees are really good! I completely agree. It's always hard for me to decide if I like the gingerbread or the pumpkin flavor lattes better.
cheers!
:)
Amanda
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I think what you need, Amanda, is a Peppermint Paddy...
To one mug of hot chocolate, add 2 oz. of peppermint schnapps. Top with whipped cream. Enjoy!
Leslie
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I think what you need, Amanda, is a Peppermint Paddy...
To one mug of hot chocolate, add 2 oz. of peppermint schnapps. Top with whipped cream. Enjoy!
Leslie
That sounds g-o-o-o-d! ;D
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That sounds g-o-o-o-d! ;D
As I am sitting here watching the snow come down, I am thinking the same thing!
L
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I think what you need, Amanda, is a Peppermint Paddy...
To one mug of hot chocolate, add 2 oz. of peppermint schnapps. Top with whipped cream. Enjoy!
Leslie
That does sound good! I'll add it to the poll and make it so that folks can change their votes if they feel like it.
8)
Thanks for the suggestion Leslie! :)
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Yes the peppermint paddy does sound good.
Over hear we have the egg nog, gingerbed, toffeenut and creme brulee falvours - no pumpkin.. sounds fun though!
I have to say I just had large gingerbread one as I got to bed about 90mins later than usual last night (and i go to bed late anyway) and I felt a little tired - and now I feel a bit jittery!
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Yes, I love those gingerbread and pumpkin lattes! This is pretty much the only time of year when I indulge in lattes, because I love those flavors. (Though I tried an eggnog latte once, and thought it was pretty bad.)
Here's a drink I invented myself, called the Candy Cane. It's not hot, but since we're discussing seasonal minty beverages: vodka and creme de menthe. If you wanted to be really festive, you could put a small candy cane in it as a garnish. (It was inspired by the stinger, which is brandy and creme de menthe, but I like the vodka version better, because it's more purely fresh and minty. You could practically use it as mouthwash!)
Re mulled wine: If you're having a holiday party, it is a really good thing to serve, because it's festive but inespensive, because you can use cheap wine. I made it once for a NY Eve party. I had some champagne, but I couldn't afford to serve champagne to all those people all night long, so I brewed up a big kettle of mulled wine.
(In summer, BTW, the same goes for sangria.)
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I think one of the nicest things about making a big pot of mulled wine (or mulled cider) for a party is the way it makes the house smell! So nice!
:)
I think I'm going to go out to Starbucks right now and get a latte! These threads make me really crave all the things we're discussing! For instance, I've already consumed way more egg nog this season than I normally would have by early Dec. But, I've got no resistance at the moment since it's such a hot topic around here currently...
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Re mulled wine: If you're having a holiday party, it is a really good thing to serve, because it's festive but inespensive, because you can use cheap wine. I made it once for a NY Eve party. I had some champagne, but I couldn't afford to serve champagne to all those people all night long, so I brewed up a big kettle of mulled wine.
If, like me, you're not particularly good in the kitchen, you can even find premixed mulling spices. Works in both wine and cider.
It's even possible--at least, around here--to find cider that's already spiced; all you have to do is heat it. I buy this and then microwave it one mug at a time when I feel like a mug of mulled cider. Same goes for wine. The winery where the Pennsylvania Renaissance Faire is located sells a "holiday wine" that is essentially a red wine with the spices already added. They even recommend serving it warm. I've had it, and it smells and tastes pretty good.
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Here's a drink I invented myself, called the Candy Cane. It's not hot, but since we're discussing seasonal minty beverages: vodka and creme de menthe. If you wanted to be really festive, you could put a small candy cane in it as a garnish. (It was inspired by the stinger, which is brandy and creme de menthe, but I like the vodka version better, because it's more purely fresh and minty. You could practically use it as mouthwash!)
Hey, Katherine, that's known as a vodka stinger!
When I do a holiday party, I mull cider and serve it in a big silver (plated) urn with a spout and a little candle underneath to keep it hot. Then I have a bottle of dark rum (I like Black Seal from Bermuda) with a bar pourer next to it, so people can choose to have it with or without rum.
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If, like me, you're not particularly good in the kitchen, you can even find premixed mulling spices. Works in both wine and cider.
It's even possible--at least, around here--to find cider that's already spiced; all you have to do is heat it. I buy this and then microwave it one mug at a time when I feel like a mug of mulled cider. Same goes for wine. The winery where the Pennsylvania Renaissance Faire is located sells a "holiday wine" that is essentially a red wine with the spices already added. They even recommend serving it warm. I've had it, and it smells and tastes pretty good.
Jeff, have you ever been to the New Hope winery? They often have some really nice Christmas wines. They also specialize in fruit wines... many of which are great for the holidays. My favorite fruit wine they make is blackberry. They also make a good cherry wine.
:)
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If, like me, you're not particularly good in the kitchen, you can even find premixed mulling spices. Works in both wine and cider.
Yes, that's the way I go. You're usually using packaged spices anyway, so you might as well let the company do the measuring and blending. Penzey's makes a good one:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmulledwine.html (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmulledwine.html)
Hey, Katherine, that's known as a vodka stinger!
Gee thanks, Paul. Way to crush all my dreams of becoming famous for inventing it myself! >:( ;D
Oh well, the people who make those so-called "vodka stingers" probably don't use a candy cane as garnish!
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Drinking a gingerbread Starbucks latte with whipped cream now....
:P :P :D
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Gee thanks, Paul. Way to crush all my dreams of becoming famous for inventing it myself! >:( ;D
Oh well, the people who make those so-called "vodka stingers" probably don't use a candy cane as garnish!
Absolutely! You could call it a "Santa's Helper".
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Absolutely! You could call it a "Santa's Helper".
I like it! And around Christmastime, Santa often could use all the help she he can get!
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Yes, I love those gingerbread and pumpkin lattes! This is pretty much the only time of year when I indulge in lattes, because I love those flavors. (Though I tried an eggnog latte once, and thought it was pretty bad.)
Me too - when the red cups come out I buy the lattes but rarely visit starbucks the rest of the year.
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So, the topic of hot toddies came up in chat this weekend. And, I was inspired to post a recipe here. I'm sad to see that hot toddy hasn't received any votes yet... so maybe this will inspire a surge in its popularity. ::) ;D
Anyway... I think there are a ton of different interpretations of what "hot toddy" means... but here's one that sounds good.
<img src="http://www.divshare.com/img/3058829-c9f.jpg" border="0" /> (http://www.divshare.com/download/3058829-c9f)
recipe from: http://www.drinksmixer.com/drink4355.html (http://www.drinksmixer.com/drink4355.html)
1 tbsp honey
3/4 glass tea
2 shots brandy
1 slice lemon
Brew tea and fill a tall glass 3/4 full. Mix in honey. Mix in brandy shots. Add lemon slice and enjoy.
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I've been starting my day with a cup of Earl Grey tea with honey lately. And I recently discovered something called a Generra at a favorite coffee place - it's a mocha (meaning coffee with chocolate syrup and milk) with a couple of long, curly strips of organic orange rind swirling around in it. I always used to think chocolate and orange was a gross combo - now I like it. Weird how tastes can change.
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I can't wait until the starbuck red cups are back.. its the rare time I buy starbucks!
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I can't wait until the starbuck red cups are back.. its the rare time I buy starbucks!
Yeehaw for the holiday forum!! :D
The red cups are back already here in Pittsburgh!! It's kind of shocking to think that November is already well underway!
By the way... I'm still waiting for someone to vote for "posset" from this list! Maybe it'll happen this year.
;D
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what IS posset!?
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So, the topic of hot toddies came up in chat this weekend. And, I was inspired to post a recipe here. I'm sad to see that hot toddy hasn't received any votes yet... so maybe this will inspire a surge in its popularity. ::) ;D
Anyway... I think there are a ton of different interpretations of what "hot toddy" means... but here's one that sounds good.
<img src="http://www.divshare.com/img/3058829-c9f.jpg" border="0" /> (http://www.divshare.com/download/3058829-c9f)
recipe from: http://www.drinksmixer.com/drink4355.html (http://www.drinksmixer.com/drink4355.html)
I voted for the hot toddy, Amanda, but I may be confused...the ones I've had were whisky-based instead of brandy...
Also on my list are cocoa with marshmallows, mulled cider, and buttered rum.
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what IS posset!?
This was based on my "research" on the topic of posset last year. I think I learned of the term in the first place by Googling traditional holiday drinks. I wanted to put some rather obscure options or very old-fashioned options on the list just for fun. I also seem to recall thinking it was neat that this recipe seems to have a connection to Scotland. So, at least initially I was curious to know if you'd ever heard of it. It's not all that easy to find a lot of information on it, so I think it probably is pretty obscure. And, I'm wondering if it's more of a historical drink than a drink that people make these days.
This is from the first page of this thread.
Here's one description of posset from: http://www.viewlondon.co.uk/pubsandbars/hot-drinks-feature-993.html
(http://www.viewlondon.co.uk/pubsandbars/hot-drinks-feature-993.html)
Possets:
Possets are hot, alcoholic, milky drinks which were all the rage back in the Middle Ages. A classic Scottish posset combines milk, oatmeal, salt, honey, grated nutmeg and a large shot of whisky heated until it is nearly boiling.
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Nice to see this thread again. :)
I voted for 'specialised tea'. I tasted a 'Jäger tea' in Italy when we went skiing a couple of years ago. It's basically a tea with a good shot of Jägermeister in it. Jägermeister is a German herbal liquor. I was quite good. After spending the day out in the cold, this drink really warmed me up.
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Now that you remind me I think you telling me that last year too!!!
Oh and you made me spend about $10 this morning Amanda!!
I had to commute this morning to see my mentor, who is based in Edinurgh (a great role model but I'll talk about that in the feminist forum) anyway -I tend to treat myself to coffee and muffin when I do that extra 1hr commute each way on top of my daily commute....
anyway i was walking form one train station to the other and I saw Starbucks had the red cups. (Now as I say I don't normally buy in Starbucks) So I bought a dark cherry mocha and an overpriced muffin. It was okay but not really to my taste! They seem to have discontinued the egg nog one.
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Here's a hot toddy recipe that's "got whiskey or sumpthin" ;)
1 1/2 oz bourbon whiskey
1/4 oz lemon juice
3/4 oz sugar syrup
1 slice lemon
1 clove
4 oz hot water
Heat in a heat-resistant glass, and fill with hot water. Add a lemon slice speared with a clove, and serve.
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:D :D
On the Food Network a little bit ago, the show Good Eats with Alton Brown, did a program on old, very traditional Chistmas recipes (from Victorian times, etc.) And, he made wassail and talked about posset!! It immediately made me think of this thread.
He was working from such old recipes that there were no measurments or temperatures. Just lists of ingredients. It was actually really interesting, and all the recipes seemed very complex.
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I'm not normally a hot chocolate drinker, but I can still taste the cocoa I had at Meadowlark Lodge after climbing Brokenback for the very first time in January 2007! It was heavenly!
Nowadays, I'm trying not to become addicted to the Gingerbread Latte at Starbucks. It is wonderful especially with the treat at the end--little bits of crystallized ginger. But, usually they forget to put it in unless specifically asked.
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Nowadays, I'm trying not to become addicted to the Gingerbread Latte at Starbucks. It is wonderful especially with the treat at the end--little bits of crystallized ginger. But, usually they forget to put it in unless specifically asked.
I just "invented" this at home yesterday. I used coffee, half and half, maple syrup, and crystallized ginger. So too yummy!
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My daughters started their pre christmas exams yesterday. And I think it's important to prepare all their favorite meals and drinks. So I bought a can/bottle (?) of whipped cream and my husband made hot chocolate with it. The girls were impressed. :)
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My daughters started their pre christmas exams yesterday. And I think it's important to prepare all their favorite meals and drinks. So I bought a can/bottle (?) of whipped cream and my husband made hot chocolate with it. The girls were impressed. :)
What a nice Mum!
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I just "invented" this at home yesterday. I used coffee, half and half, maple syrup, and crystallized ginger. So too yummy!
Thanks for the recipe, friend! I'll try it tout suite!