Holiday Spiced Beverages © 1999 Ann McCormick. All Rights Reserved.

On a brisk fall evening or a cold winter's day, nothing beats the pleasure of a hot beverage to warm the body and cheer the soul. As the aroma wafts from our steaming cup, we rejoice at being inside, safe and warm. When this pleasure is combined with the company of friends and family during the holidays, we have a taste of peace on earth. Every country and every age has had a favorite hot drink made from water, milk, fruit juice, or alcoholic beverage. Into the pot goes a wide range of herbs, spices, and flavorings to enliven the drink. Starting with water, we get Asian teas, herbal teas (also known as tisanes), and coffee. Heating milk, we add cocoa and sugar for hot chocolate, or rum, eggs, and nutmeg for eggnog. Starting with fruit juice or wine the options are endless. All of these drinks today have one goal in mind -- something hot and tasty. In centuries past, drinking something hot had an important health advantage. Maintaining a safe water supply was nearly impossible in cities and villages. Although they didn't know the biological causes, our foremothers knew that drinking from the polluted town well or the village stream that sewage ran into was not a good idea. Boiling the water helped. Wise homemakers also resorted to fermented beverages (most often beer) as being more healthful. The fermentation process and careful storage kept it pure. Early settlers in the U.S. routinely drank beer instead of the water of their home towns in crowded Europe. Imagine their delight to discover the water in the New World not only tasted good, but was safe to drink! Variety Is the Spice of the Drink Our foremothers were creative with hot spiced beverages, . Depending on what was available, almost anything could find its way into a tankard. Here are some of the better known hot drinks. Glögg -- This is the Scandinavian version of mulled wine. Glögg includes red wine, cardamom seeds, cinnamon sticks, figs, raisins, almonds and aquavit (distilled from grain or potatoes). It might also can contain a whole orange studded with cloves. Hot Toddy -- The term "toddy" is originally Hindu and refers to a beverage made from fermented coconut sap. During the British colonial period this was transformed into a drink made from whiskey, hot water, and sugar. It was considered a "sovereign remedy" for the common cold. Mulled Wine -- Also called "hippocras," mulled wine was popular in Medievaland Renaissance Europe. It is made from peppercorns, cloves, and cinnamon simmered in a red wine and sweetened to taste. Posset -- A posset was a refined alternative to a rum drink made with sherry, hot milk, nutmeg, sugar, and sometimes beaten eggs. This was the forerunner of eggnog. Punch -- This was originally made with wine or spirits (e.g. rum punch) combined with hot water or milk. Into this was added sugar, lemons, and spices. Today we most often use chilled fruit juice. Wassail -- This distinctly Anglo-Saxon cider-based drink harkens back to pre-Christian times when the Druids would honor the trees that helped make life possible. The winter burning of the yule log and the wassailing of the neighbor's orchards helped to insure a fruitful year to come. Eventually the wassail bowl came to be associated with Christmas celebrations and included many spices unheard of by the Druids. Let's Raise a Glass of Cheer This holiday season, greet your guests at the door with the wonderful aroma of a hot, spiced drink . I have selected a quartet of recipes that are sure to delight them. So bring out the punch bowl, set the table, and toast your family and friends with a spicy brew

Spiced Tropic Fruit Punch
Serves: 12, Preparation Time: 1:30
This non-alcoholic punch uses several fruits and spices from the tropic zone. For added interest, try substituting guava or mango juice for the apricot nectar. A cup of Jamaican rum could also be added for an extra kick.
½ cup sugar 1½ cups water 4 whole cinnamon sticks 4 slices peeled ginger 1 teaspoon whole cloves ½ teaspoon ground allspice	½ cup lemon juice 2½ cups pineapple juice 2 cups grapefruit juice 1½ cups apricot nectar 1 large orange, sliced thick 2 tablespoons whole cloves
1. Combine sugar and water. Combine ginger slices and cloves in a cheesecloth bag or wire mesh ball and add to liquid. Add in whole cinnamon sticks. Bring to a boil and stir until the sugar is dissolved. Simmer an additional 5-10 minutes to release the flavor of the spices. 2. Remove the spice bag or ball. Pour in all remaining juices and re-heat but do not boil, bringing the liquid to about 190-200 degrees. Taste for sweetness, adding more sugar if needed before removing from the heat. Carefully pour into a punch bowl or crock pot. 3. Stud the peel of an orange with whole cloves, using a toothpick or bamboo skewer to make the holes. Slice the unpeeled orange into thick slices and float them in the punch bowl. Serve immediately.
Nutrition Information Per Serving: 125.2 calories, 0.6g fat (4.2% calories from fat), 1.1g protein, 31.7g carbohydrate, 0mg cholesterol, 8mg sodium

Wassail a la Ann
Preparation Time: 1 1/2 hours -- Serves 20
There are many recipes for wassail. Most start with apple juice or cider as their base and then add an array of spices. Here's my personal favorite.
1 gallon apple cider or apple juice 1 large orange, sliced crosswise 8 sticks of cinnamon 1 Tablespoon whole cloves	1 teaspoon grated nutmeg 6-8 allspice berries ½ cup honey 1 Tablespoon rum extract or 1 cup rum
1. In a large pot or an electric crock pot place all ingredients except the rum or rum extract. Cover and cook on a simmer setting for at least an hours. During the first half hour, stir occasionally to ensure the honey dissolves. 2. About a half hour before serving, add the rum extract and sample the punch to check for flavor. If you are using a conventional pot on the stove, pour the hot liquid carefully into a punch bowl. Makes about 20 six-ounce servings.
Nutrition Information per Serving: 175 calories 0.6g fat (3.6% calories from fat), 0.5g protein, 38.6g carbohydrate, 0mg cholesterol, 10mg sodium

Spicy Cranberry Punch
Serves: 20, Preparation Time: 2:00
Cranberries are a New World berry that grows in bogs. Early settlers took advantage of this readily-available (although rather tart) fruit in many foods. Today cranberries are part of the Thanksgiving tradition which honors those pioneers and their thankfulness to God for his mercies. This recipe is just as delicious chilled and can be made for summer picnics. No matter what time of year it is you don't have to wait to try it out!
2-3 sticks of cinnamon (or cassia) 6 whole cloves 4 allspice berries 4 cups cranberry juice	6 cups water 1½ cups sugar 3/4 cup lemon juice (not concentrated) 2-3 Tablespoons honey 1 lemon, sliced crosswise
1. Tie the cinnamon sticks, cloves, and allspice in a piece of cheesecloth or thin muslin for removal later. If you don't have muslin or cheesecloth, be prepared to fish the spices out with a strainer. In a large pot or an electric crock pot place all ingredients except the sliced lemon. Cover and cook on a simmer setting for at least four hours. 2. During the first half hour, stir occasionally to ensure the sugar and honey dissolve. After about an hour, sample the punch to check for flavor. If it is too strong, add a cup of water. If it is too tart, add a quarter cup of sugar, allow to dissolve, and recheck the flavor. 3. Just before serving, remove the spice bag or strain out the free-floating spices. If you are using a conventional pot, pour the hot liquid carefully into a punch bowl and then add the lemon slices. If you are using a crock pot, place the lemon slices in the crock pot. Makes about 20 six-ounce servings.
Nutrition Information Per Serving: 80.8 calories, 0.6g fat (5.4% calories from fat), 0.4g protein, 21.3g carbohydrate, 0mg cholesterol, 9mg sodium

Moroccan Mint Tea
Serves: 4 Preparation Time: 20 minutes
In North Africa, tea is part of the important social rituals performed by a good host. Here is how the Moroccans like their tea...sweet and minty.
1½ tablespoons black tea (4-5 tea bags) 4 ½ cups water	10 sprigs spearmint ½ cup sugar
1. Boil 4½ cups water. Using hot tap water, rinse out the teapot to heat it. Place tea leaves (or tea bags) in the teapot and pour in ½ cup boiling water. Stir the tea gently and then pour the water out. 2. Add mint sprigs and sugar to the pot and pour in the remaining boiling water. Steep for 7-8 minutes. Stir the mixture occasionally to dissolve the sugar and to immerse the mint. 3. To serve, remove the sprigs of mint. If using tea bags, remove them also. Using a strainer, pour the sweetened tea into your best china and serve.
Nutrition Information Per Serving: 102.3 calories, 0.1g fat (0.7% calories from fat), 0.3g protein, 26.1g carbohydrate, 0mg cholesterol, 14mg sodium