Alcoholic

Gluhwein (Hot Spiced German Wine)

Ingredients:
1 bottle red wine (German)
2 cloves
2 cinnamon sticks
1/2 cup sugar
1 orange, sliced thin
1 lemon, sliced thin
1 small box raisins (optional)
4 oz. Rum

Preparation:
Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer one hour, strain, and serve.

Cambridge Milk Punch

Ingredients:
Serves 2

600ml (1 pint) Milk
50g (2oz) Sugar
½ Lemon
1 Egg yolk
4 tbsp Dark Rum
2 tbsp Brandy

Preparation:
Finely peel the oranges, removing only the outer waxy layer.
Reserve 1 - 2 tablespoons of milk, place the remainder into a saucepan with the sugar and lemon rind.
Simmer gently for 10 minutes, remove and discard the lemon rind.
Beat the reserved milk with the egg yolk, add the rum and brandy slowly whilst whisking.
Whisk the mixture into the heated milk until frothy.
Serve hot.

Huntsman Cup

Ingredients:
Serves 6
1 Bottle Red Wine
300ml (½ pint) Water
75g (3oz) Caster Sugar
½ Lemon
6 Cloves
5cm (2 inch) Cinnamon Stick

Preparation:
Finely peel the lemon, removing only the outer waxy layer.
Place the water, cloves and cinnamon into a saucepan and simmer for 5 minutes.
Add the sugar and lemon rind, heat gently to dissolve the sugar.
Add the wine and heat until just steaming, do not boil.
Serve immediately.

Midsummer Night's Dream

Ingredients:
1 bottle Mossel
1 bottle Red Wine
750ml (1¼ pints) Lemonade
50ml (2 floz) Contreau Orange-flavoured liqueur
1 Dessert apple, cored and sliced
2 tbsp Sugar, or to taste
Melon pieces
Orange slices
Strawberries
Crushed ice

Preparation:
Pour the wines, and liqueur over the fruit and ice in a bowl.
Chill.
Add lemonade and add sugar to taste.
Serve ice-cold.

Wassail

Ingredients:
1.2lt (2 pints) Brown Ale
300ml (½ pint) Dry Sherry or Dry White Wine
75g (3oz) Soft Brown Sugar
3-4 Small or Medium Eating Apples
½ Lemon
¼ tsp Ground Cinnamon
¼ tsp Ground Ginger
¼ tsp Ground Nutmeg

Preparation:
Preheat oven to 180°C: 350°F: Gas 4
Wash the apples and cut the skin around the middle of each.
Place the apples, sugar and 4 tablespoons of the brown ale into an ovenproof bowl and bake for 25 - 30 minutes until the apples are tender.
Finely peel the lemon, removing only the outer waxy layer.
Remove the apples and add the remaining ale, sherry or wine, lemon peel, cinnamon, ginger and nutmeg.
Simmer gently over a low flame for 5 minutes.
Add the apples and serve immediately.

Hot Buttered Rum

Ingredients:
1/4 lb butter
1 lb brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Preparation:
Mix the butter, brown sugar, and spices well and store in the refrigerator.
When serving, combine 1 tbs of the mixture with 1 1/2 ounces rum in a cup, then fill the cup with boiling water.

Submitted by DeutschGirlTX

Non-Alcoholic Drinks

Yule Brew

Ingredients:
4 parts cinnamon
4 parts allspice
2 parts nutmeg
2 parts lemon peel
2 parts clove
1 part bay
2 parts chamomile
50 parts black tea

Preparation:
Heat until well steeped. Serve with thin apple slices.

Cornish Spruce

Ingredients:
3.4lt (6 pints) Iced Water
600ml (1 pint) Boiling Water
340g (12oz) Sugar
2 tsp Tartaric Acid
1-2 tsp Ground Ginger
1 Lemon

Preparation:
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place all of ingredients except the water into a bowl.
Pour over the boiling water, stir until dissolved.
Allow to cool.
Dilute with iced water to serve.
Use within 24 hours.

Raspberry Syrup

Ingredients:
1.36kg (3lb) Raspberries
150ml (¼ pint) Water
Sugar

Preparation:
Prepare the fruit, by removing stalks.
Place the fruit into a bowl and mash well. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave covered for 2 - 3 days in a cool dark place.
Place the bowl over a saucepan of boiling water, stir well to release the fruit juices.
Strain through a jelly bag or muslin cloth.
Measure the volume of the liquid, add 350g (12oz)of sugar for each pint (600ml) of liquid, heat very gently to ensure the sugar is fully dissolved.
Pour the liquid into clean, dry bottles filling to 1.5cm (½ inch) below the stopper.
Can be kept for up to 6 weeks in a refrigerator or can be frozen.

Barley Water

Ingredients:
600ml (1 pint) Water
50g (2oz) Pearl Barley
½ Lemon
1 tbsp Sugar

Preparation:
Place the barley into a sieve and pour over 1.2 - 1.8lt (2 - 3 pints) of boiling water to scald and cleanse it (this aids in producing a clearer colour for the finished barley water).
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the barley, lemon rind and water into a saucepan and simmer covered for 20 minutes.
Strain through a jelly bag or muslin cloth.
Add the lemon juice and sugar to taste.
Allow to cool and refrigerate before drinking.
Use within 24 hours.

Old-Fashioned Lemonade

Ingredients:
675g (1½lb) Sugar
1.2lt (2 pints) Water
4 Lemons
2 tsp Citric Acid
2 tsp Tartaric Acid

Preparation:
Finely peel the lemons, removing only the outer waxy layer and squeeze the juice.
Place the water into a saucepan with the lemon rind and boil for 2 - 3 minutes.
Place the sugar, lemon juice, citric acid and tartaric acid into a bowl.
Strain the boiling water over the juice mixture.
Stir in the sugar to dissolve.
Pour the liquid into clean, dry bottles sealing securely.
Will keep for up to 6 weeks if stored in a cool dark place.
Can be diluted before serving.

Fruit Vinegar

Ingredients:
450g (1lb) Ripe Fruit (Strawberries, Raspberries, Blackcurrants, Blackberries, etc)
450g (1lb) Sugar
600ml (1 pint) Wine Vinegar

Preparation:
Prepare the fruit, by removing stalks, hulling, etc.
Place the fruit into a bowl and mash, stir in the vinegar.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave covered for 4 - 5 days stirring once or twice per day.
Strain through a jelly bag or muslin cloth.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Heat gently to dissolve the sugar, bring to the boil and simmer for 10 minutes.
Pour the liquid into clean, dry bottles filling to 1.5cm (½ inch) below the stopper.
Leave for 2 weeks to allow the flavour to mature
Use: as a topping for steamed puddings or ice cream, diluted with soda water or hot water.

Mead

Ingredients:
5 litres of water
350 g sugar
350 g brown sugar
2 lemons
A tiny bit of yeast

Preparation:
1. Wash the lemons and peel them thinly. Remove the pith. Slice the lemons and place them with the peel and sugar in a sufficiently large vessel.
2. Bring half of the water to the boil and pour it over the lemons, peel and sugar. Stir and leave to stand covered for a while. Add the rest of the water cold. When the liquid is lukewarm add the yeast.
3. Keep the mead at room temperature until it starts to ferment, i.e. about one day. Put a couple of raisins and 1 tsp of sugar into clean bottles, and strain the mead into the bottles. Loosely cork the bottles and store them in a cool place. The mead is ready when the raisins rise to the surface.

Submitted By WAU Finland