Hot Spiced Beverage Recipes

HOT SPICED BEVERAGE

Steps:

• Combine the first three ingredients; divide into six batches (about 1/2 cup each). Store in airtight containers. , To prepare beverage: Pour pineapple juice and water into the water reserve of a coffeemaker; place one batch of spice mix in filter-lined basket of coffeemaker. Brew as you would coffee. Keep warm until serving.

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

HOT SPICED CIDER

Steps:

• Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.

HOT SPICED CHRISTMAS WINE

Steps:

• Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
• Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
• Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

HOT SPICED WINE

Steps:

• Heat all ingredients except wine, orange slices and additional cloves to boiling in Dutch oven, stirring occasionally; reduce heat. Simmer uncovered 15 minutes.
• Remove orange peel and spices. Stir in wine. Heat just until hot (do not boil). Serve hot in mugs or heatproof glasses. Garnish each serving with orange slice studded with additional whole cloves.

HOT SPICED LEMON DRINK

Steps:

• In a 5-qt. slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

HOT SPICED DRINK

Steps:

• Mix all ingredients together in a large pot.
• Heat and simmer for about 20 minutes.
• Serve!

INSTANT SPICED BEVERAGE MIX

Steps:

• MEASURE all ingredients into a medium resealable container: 1 cup granulated sugar, 6 tablespoons French vanilla flavored instant coffee creamer, 2 tablespoons Butter Buds, 1 tablespoon ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves; SEAL container; SHAKE well until thoroughly combined.
• TO MAKE A SINGLE-SERVING HOT BEVERAGE: Stir 2 level tablespoons beverage mix into a mug with 6 ounces hot water. Add 2 ounces cream. Stir and microwave to reheat if necessary. Top with whipped cream and garnish with a dusting of cinnamon or nutmeg. Serve and enjoy.
• TO MAKE A SINGLE-SERVING EGG-FREE NOG: Stir 2 level tablespoons beverage mix into a mug with 8 ounces cream or half and half. Stir and microwave to heat, if desired. Serve and enjoy.
• TO MAKE A SINGLE-SERVING EGG-FREE TOM & JERRY: Stir 2 level tablespoons beverage mix into a mug with 6 ounces hot water. Add 1 ounce cream. Add 1 fluid ounce brandy and 1/2 fluid ounce rum. Stir and microwave to heat. Serve and enjoy.
• TO FLAVOR COFFEE OR TEA: Add desired amount to hot coffee or tea. Stir. Serve and enjoy.
• TO FLAVOR HOMEMADE ICE CREAM: Add desired amount to sugarless cream batch for ice cream. Mix thoroughly. Add sugar to desired sweetness. Pour into ice cream maker. Prepare ice cream as usual. Serve and enjoy.

HOT SPICED BEER

Steps:

• 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 water. Bake in a 350°F oven for 30 minutes, or until tender. Combine the sugar and spices in a 4-quart saucepan. Add the juices and beer andd heat the mixture for 15 minutes without letting it come to a boil. Pour the mixture into a metal punch bowl and float the baked apples on top.
• Serve in 8-ounce mugs.