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Holiday beverages are as much a part of Christmas as the food that surrounds the day.

Cookies and punch, a sparkling wine or non alcoholic eggnog for the children, hot cocoa with a froth, all of these are a traditional part of Christmas and all have as many recipes for their making as their are people who make them.

Here are a few traditional ones, to be followed in the next few days with more holiday beverages, both alcoholic and non alcoholic to make over the next few weeks.


(if you drink alcohol, please do so responsibly!!)

PINK HOLIDAY PUNCH(contains alcohol)

Serves 30

1 cup cranberry juice
1 cup orange juice
1/2 cup lemon juice
4 limes, thinly sliced
1/4 cup sugar
Ice mold
4 750-ml. bottles sparkling rose wine
1 28-ounce bottle club soda
1 cup orange liqueur (Cointreau or Triple Sec)

Cooking Directions
Combine first five ingredients in small bowl, stirring to dissolve sugar.
Pour over ice in punch bowl.
Add remaining ingredients and blend well.
Serve immediately in wine glasses.
Makes about 30 1/2-cup servings.



Makes about 16 servings.

4 cups cherry juice blend, chilled
1 (l-liter) bottle ginger ale, chilled
Ice ring (instructions follow)

Just before serving, combine cherry juice blend and ginger ale in a large punch bowl. Add ice ring.

For decorative ice ring: Place a ring mold or other decorative mold in freezer; let chill. Rinse inside of mold with cold water; return to freezer until thin coating of ice forms.
Cover the bottom of the mold in a decorative pattern with maraschino cherries. Gently add enough cherry juice blend to just cover fruit. Freeze until firm. Gently add more cherry juice blend to fill mold completely. Freeze overnight, or until firm.

Recipe courtesy of the Cherry Marketing Institute


Wassail Recipe for Breakfast.(alcohol free)

64 ounces cranberry juice
32 ounces apple juice
12 ounces pineapple juice, frozen concentrate — thawed
12 ounces lemonade, frozen concentrate — thawed
3 cinnamon sticks
1 quart water — optional
Turn this recipe into a puzzle! [click]


In a large saucepan combine juices, concentrates and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1/2 hour. Add water if desired. Serve hot or cold
Eggnog Recipe(FROM CD Kitchen)(contains alcohol)

1 dozen egg yolks
8 egg whites, beaten till they hold their shape but are not too stiff
12 tablespoons fine granulated sugar
1 pint cognac or brandy (or more if desired)
1/2 pint rum (spiced rum is perfect in this), less if you prefer a lighter rum flavor
1 quart heavy cream, whipped lightly
1 quart milk
brown sugar


If you are concerned about the raw eggs (as well you might be with a dozen of them), use some of the quart of milk in the heating process given. I have always been a little leery of the “The alcohol kills everything” school of thought. An alternative to separating everything and cooking it individually is to beat the eggs in with about half the milk and the sugar and make a pudding. Stir constantly over very low heat in a heavy pan until it boils, then continue stirring for one minute. Proceed with the recipe, which from here simply involves mixing everything together.

Beat yolks well, slowly adding the remainder of the sugar and beating till sugar is completely dissolved. Slowly add the cognac, still beating (slowly– it splashes). Add the rum and milk and then stir in the cream. If you do not have an enclosed standing mixer and a face shield at this point you might as well give up on the beating and use a wire whisk. Mix in the egg whites. Add nutmeg and vanilla to taste (I start with a teaspoon of each and go from there). At this point, tasting is the only way to determine if anything is lacking. If sugar is needed, I use brown sugar for a deeper flavor. Any of these ingredients can be adjusted to your taste for sweetness, thickness, etc.

This can be made up to a week ahead, keeping in mind that it mellows with age. A closed, airtight container which can be shaken daily is a good idea, otherwise you need to get in with a long spoon and stir it up. Make sure you check it often to see that it is mellowing well


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