Non-Alcoholic Egg Nog

Serves 2

2 c. milk
5 cloves
1/2 tsp. ground cinnamon
1/4 c. sweetened condensed milk (which is about 1/4 can)
4 egg yolks
1/2 c. sugar
1 c. heavy whipping cream
3/4 tsp. ground nutmeg
1 tsp. vanilla extract

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan continually stirring until the mixture is no longer chilled.  Slowly increase the heat to medium still continually stirring and bring the mixture to a low boil.  DO NOT allow the mixture to come to a rolling boil!  Once mixture has come to a low boil, turn off heat.

In a medium bowl, combine the eggs and sugar.  Beat eggs using a mixer until lightened in color and fluffiness.

Slowly temper the eggs by adding a little bit of the hot milk mixture into the egg mixture.  Stir to incorporate.  Continue adding the hot milk mixture to the egg mixture until the egg mixture has come to a warm temperature.  Pour the egg mixture into the milk mixture and heat over medium heat for 3-5 minutes, stirring frequently until thickened.  You will know it is thick when you can leave a clean line on the back of the spoon but be careful because the mixture is hot on the back of the spoon.

Add the heavy whipping cream and nutmeg and mix until incorporated.  Then turn off heat and add vanilla.

Strain through a fine mesh strainer and then place in an airtight container in the fridge.  Let cool for at least 1 hour, preferably longer.  We like ours cold which takes at least 6 hours.

Hot Butterbeer from Starbucks

whole-milk steamer with caramel syrup, toffee nut syrup, cinnamon dolce syrup (2 pumps for tall, 3 for grande, 4 for venti) and whipped cream with salted caramel bits on top.

Trish's Creamy Super Chocolatey Homemade Hot Chocolate Mix

11 c. (32 oz. box) powdered milk
1 c. powdered sugar
11+ oz. powdered coffee creamer (french vanilla)
2 lbs. Nestle nesquick powdered chocolate milk mix
4 Tbsp. cocoa powder
1 box instant chocolate pudding mix
1 box instant chocolate fudge pudding mix
mini marshmallows (optional)

Whisk together all ingredients and store in an airtight container.

To mix: use 1 part mix to 2 parts water

Peanut Butter Berry Smoothie

1/4 c. low-fat milk
1/2 medium banana
1 Tbsp. creamy peanut butter
1 c. fresh or frozen raspberries
1/2 c. crushed ice

Blend together and enjoy!

Pineapple Colada Smoothie

1/2 medium banana
1/4 c. light coconut milk
1 c. chopped fresh pineapple
1/4 c. cold pineapple juice
1/2 c. crushed ice

Blend together and enjoy!

Peaches & Cream Smoothie

1 1/2 c. sliced fresh peaches
1/2 c. buttermilk
1/2 medium banana
2 tsp. honey
1/2 c. crushed ice

Blend together.  Enjoy!

Fuzzy Citrus Sodas

1 1/4 c. fresh clementine juice (from about 10 clementines)
1 clementine, sliced thinly crosswise for garnishing
1/3 c. sugar
ice
1 Liter seltzer, chilled

In a small saucepan, cook 1 c. clementine juice and sugar over medium-high heat, stirring, until sugar dissolves.  Simmer until syrupy, about 15 minutes.  Remove from heat and stir in remaining 1/4 c. clementine juice.  Allow to cool.  Divide syrup among 4 ice-filled glasses and stir in seltzer.  Garnish each glass with several clementine slices.

Makes 4.

YW Spiced Apple Cider

1 gallon apple cider
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. cinnamon
1 can (6 oz. size) frozen lemonade, thawed from concentrate
1 can (6 oz. size) frozen orange juice, thawed from concentrate
1/2 c. packed brown sugar

Combine 2 c. of the apple cider and spices in a large pot.  Bring to boil.

Add remaining cider, juices, and brown sugar.  Allow to simmer about 10 minutes.

Makes about 20 cups

Italian Soda

for a 16-oz cup:

2 shots flavoring
1 shot half & half

Fill the rest with club soda.

Add ice.

Top with whipped cream!

Hot Spiced Tea

8 c. water
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6-8 cloves

Heat water.  Turn off fire and place tea bags in water.  Steep for 5 minutes.  Remove tea bags.  Stir in sugar until dissolved.  Mix the lemonade and orange juice in a separate pitcher.  Pour 1/2 the total juice into the tea (about 8 cups).  Add cinnamon and cloves and heat over very low heat.

Updated recipe (11/6/22):

8 c. water

16 tea bags (Celestial Seasonings) - I use 10-12 Citrus Sunrise & 4-6 Cinnamon Apple Spice

3 frozen juices (I like orange mango, pink lemonade, & limeade)

1 cinnamon stick

6-8 cloves

Place water in largest soup pot and bring to a boil.  Reduce heat to a simmer and add tea bags.  Allow tea bags to steep for 5-10 minutes before removing them from the water.  Add frozen juices and water as directed on can.  Add cinnamon sticks & cloves.  Allow to simmer on very low heat.  Store in refrigerator.

Italian Soda

2 shots flavoring
1 shot half & half

 Fill in the rest with club soda.  Add ice.
Top off with whip cream

Hot Spiced Tea

8 c. water
8 tea bags (orange tea)
1 1/2 c. sugar
1 can frozen lemonade, reconstituted
1 can frozen orange juice, reconstituted
2 cinnamon sticks
6 - 8 cloves

Heat water.  Turn off heat and place tea bags in water.  Steep for 5 minutes.  Remove tea bags.  Stir in sugar until dissolved.  Mix the lemonade and orange juice in a separate pitcher.  Pour 1/2 the total juice into tea (about 8 cups).  Add cinnamon and cloves.  Cook over very low heat.