Kahlua

Recipe Note: Antigua coffee is the best type of coffee to use - it had the real Kahlua flavor.

4 C sugar
1 (2oz) jar Antigua instant coffee (look for Spice Island brand at the grocery store)
1 vanilla bean
2 pints vodka
2 C boiling water

Pour boiling water over sugar. Add coffee and stir over low heat until coffee and sugar are dissolved. Cool; then add 1 pint vodka. Pour into 2 (1 qt) bottles equally. Split vanilla bean and cut in half (so you have 4 pieces). Add 2 pieces to each bottle. Make sure bottles are sealed tichtly. Age for 30 days; preferably in a cool, dark place. At end of 30 days, remove vanilla bean and strain Kahlua through fine cloth. Add 1/2 pint more vodka to each bottle, mixing thoroughly (I usually start this just before Thanksgiving so it will be ready for Christmas. It makes a great gift).

Holiday Egg Nog

4 cups milk
1/2 C sugar
Whipped Cream
2 eggs
Rum (to taste)
Nutmeg

Heat milk. In large bowl, beat eggs and sugar. Then, slowly stir in hot milk. Add rum. Serve topped with whipped cream and sprinkled with nutmeg. Serves 6.

Holiday or Party Punch

1 qt chilled orange juice
1 qt chilled pineapple juice
1 qt ginger ale
Orange sherbert
White wine (optional)
Block of ice (optional)

Put all juices and wine in large bowl. Add ice. Top with scoops of sherbet.

Blogger note: I have tried this, and it is very good!

Spiced Tea

1 (1 lb) jar Tang
1/2 C plain instant tea
2 tsp ground allspice
1 1/2 C lemon sweetened instant tea
1 tsp ground cloves
2 tsp ground cinnamon

Mix well. Store in airtight container. Use 3 to 4 teaspoons for cold tea. Use 2 teaspoons per mug for hot tea.

After Dinner Drink

1/2 oz creme de menthe (green)
1/2 oz pineapple juice
1 1/2 oz half and half or cream

Mix in blender. This makes one drink. You can adjust recipe according to how many drinks you want to make.

Recipe Note From Book: We first had this drink at the Tonga Room at the Fairmont Hotel when we first married. They called it Dr. Fu

Hot Cocomocha

3/4 C coffee flavored liqueur
1/4 C creme de cacao
1/4 C orange flavored liqueur
1 (4 1/2oz) carton frozen whipped dessert topping (thawed)
1/4 C brandy
6 C strong coffee
Orange twists

In a 2 cup measure, mix coffee liqueur, creme de cacao, orange liqueur and brandy. To Serve. Add 3 T liqueur mixture to each of 8 mugs. Pour coffee to within 1 inch of top of each mug; mix well. Top with whipped topping and garnish with orange twists. Makes 8 servings.

Spiced Apple Cider

2 qts apple cider
2 C cranberry juice (optional)
1/2 tsp ground ginger
1/4 tsp ground mace
1/2 C brown sugar
3 sticks cinnamon
1/2 tsp ground allspice
1 large orange, cut into 8ths, and pierced with whole cloves

Put all ingrediants in a crock pot. Cook on high heat for 1 hour on low for 4 hours. Serve hot.