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Rosy Cranberry Cider


  • 2 oranges 
  • 2 Quarts cranberry juice 
  • 4 three-inch cinnamon sticks 
  • 2 two-inch pieces fresh ginger peeled and sliced lengthwise
  • Sugar to taste


  1. With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside.
  2. Juice orange, and strain out pulp.
  3. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger.
  4. Taste, and add sugar if desired.
  5. Heat over medium-high heat until simmering.
  6. Reduce heat to low; simmer 20 minutes.
  7. Strain, and discard solids.
  8. Serve hot.




Eggnog Latte


  • 2 cups dairy or canned eggnog
  • 1 tablespoon light rum
  • 1 tablespoon Bourbon
  • 1 cup hot brewed espresso
  • Ground nutmeg


  1. Heat eggnog in small heavy saucepan over medium heat until hot (do not boil).
  2. Transfer about half the eggnog and half the espresso mixture to a blender container,
  3. Cover; blend until very frothy.
  4. Repeat with remaining mixtures
  5. Divide evenly among coffee cups.
  6. Sprinkle with nutmeg.




Light Eggnog


  • 4 cups skim milk
  • 12 ounces can evaporated milk (or evaporated skim milk)
  • 8 ounces frozen egg product thawed (or egg whites)
  • 1/2 cup sugar
  • 1/3 cup rum flavoring
  • 1 teaspoon vanilla
  • ground nutmeg
  • cinnamon sticks


  1. Cook and stir skim milk, evaporated milk, egg product and sugar in saucepan over medium heat for about 10 minutes or till slightly thickened.
  2. Do not boil!
  3. Place pan over a bowl of ice water, stir mixture 2 minutes.
  4. Cover and chill 4 to 24 hours.
  5. Stir in rum and vanilla.
  6. Stir in additional skim milk until desired thickness.
  7. Sprinkle each serving with ground nutmeg.
  8. Serve with cinnamon stick stirrers.


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