Try out these holiday nose warmers |

Try out these holiday nose warmers

Chef Mick Rosacci

The long, cold nights of December just beg for festive holiday drinks. They’re perfect in the afternoon, after a fine meal, or to snuggle up with in front of the fire.This week I’m passing along a few of my favorites. Put on some holiday music and whip up a batch for your guests, chilled carolers, apres ski, or for someone you love. Chef Michaelangelo (Mick) Rosacci and family own and operate Tony’s Meats & Specialty Foods, Tony Rosacci’s Fine Catering, and Tony’s Wines. See more recipes at Chai4 cups water4 cups whole milk1/2 teaspoon cardamom seeds1/2 teaspoon whole black peppercorns1/2 teaspoon whole cloves1/2 teaspoon cinnamon chips1 star anise 1 whole nutmeg1 teaspoon peeled and minced fresh ginger1 vanilla bean, chopped fine 4 teaspoon black tea leaves, strong, robust tea works best8 ounces grade “A” honey Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey, turn the heat down to a simmer, cover and steep for 10 to 15 minutes. Remove from heat and strain. Add honey and mix well. Store in refrigerator. Can be served hot or cold. Serves eight. – Heather Howitt, Owner of Oregon Chai

Cranberry Hot Toddies4 tangerines whole cloves 3 quarts cranberry juice cocktailsugar to taste 3 cups rum, if desired Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with four or five cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar (as desired), covered for five minutes. Remove from heat and stir in rum. Serve toddies with clove-studded tangerine rounds in heatproof glasses. Makes about 16 cups.- Adapted from Gourmet Hot Buttered Rum1/2 cup packed dark brown sugar 1/2 cup (1 stick) butter, room temperature 1/8 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 cups boiling water 3/4 to 1 cup spiced or dark rum

4 cinnamon sticks, for garnish Mash or beat the brown sugar, butter, honey, cinnamon, nutmeg and cloves in a medium bowl until smooth. Add boiling water, stirring to dissolve, and then add rum. Taste and adjust with more sugar, honey or rum to taste. Divide the buttered rum among four preheated mugs. Garnish with the cinnamon sticks and serve.Cooked EggnogWith no raw eggs, alcohol, or heavy cream and only a moderate amount of sugar, this eggnog is for everyone. 6 eggs 1/4 cup sugar 1/4 teaspoon salt1 quart milk 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon Beat eggs, sugar and salt together in a saucepan. Stir in half the milk (2 cups). On low heat, cook until mixture is thick and thinly coats a spoon. Make sure to stir constantly. Remove from heat and mix in the last of the milk and the vanilla. Serves about six.Old Fashioned Eggnog6 eggs, separated 1 cup sugar 1/2 pint brandy 1/4 pint light rum

1/4 pint peach brandy 1 1/2 pints milk 1/2 pint heavy cream With a whisk, beat egg yolks with sugar until thick. Whisk in liqueurs for one minute, and then milk and cream. Chill thoroughly and pour into punch bowl. Shortly before serving, beat the egg whites until stiff and fold them into the eggnog mixture. Garnish with nutmeg. Serves about eight. Nose Warmer Punch 3 bottles dry red wine1 1/2 cups brandy1 1/2 cups sugar (to taste)3 cinnamon sticks8 whole cloves3 small lemons, sliced thin crosswise In a large saucepan bring wine and brandy to a simmer with sugar, cinnamon and cloves, stirring, and cook at a bare simmer two minutes. Stir in lemon slices and ladle into cups. Serves about 12. Jacques’ Hot Chocolate 3 pounds bittersweet chocolate1 pound 2 ounces whole dry milk powder cayenne pepper 1 large stick cinnamon

Finely grate the bittersweet chocolate. Place the milk powder, grated chocolate, and cayenne pepper, to taste, in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars and tie the cinnamon stick to the jar. Label the jar with the following instructions: Use 1/2 cup of chocolate mixture with each cup of boiling milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use the cinnamon stick to stir. Serving with marshmallows if desired. Makes 4 pounds of hot chocolate mix. – Jacques Torres (aka Mr. Chocolate) Red Wine Glogg3 cups blackcurrant juice1 cup sugar10 whole cloves2 (3-inch) cinnamon sticks1 teaspoon cardamom seeds, slightly crushed1-inch cube crushed ginger2 bottles dry red wine (750 ml each)1/2 cup sugar cubes1/4 to 1/3 cup Aquavit In a small saucepan, combine blackcurrant juice, sugar, cloves, cinnamon, cardamom and ginger. Bring to a boil. Cover and remove from heat. Let stand until mixture reaches room temperature, then store in refrigerator for up to three days. Just before serving, pour wine into a medium nonreactive saucepan. Strain spiced syrup through a sieve into the wine. Heat to just below simmering, about 170 degrees. To flame glogg, place sugar cubes in the bowl of a large metal ladle and fill with Aquavit. Let stand for one to two minutes. Hold a flame to the Aquavit and carefully ignite, then stir into glogg to dissolve sugar. Serve hot. Yield about 10 cups – Adapted from Martha Stewart

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