I've always subscribed to the theory that, for lack of a more academic description, things are cyclic in life. Think about it -- life, fashions and history all repeat themselves. You get the point. So why not put that idea to life in my column, which I began back in August by writing about summery drinks? For my last column before Winter Break, as we ease into colder temperatures (or not, thank you global warming), I've decided to throw a little light on the subject of hot drinks. You might all be burnt out on holidays now that Thanksgiving has recently come and gone, but these recipes might come in handy with Christmas and New Year's right around the corner. Conversely, they'd work great for any old weeknight too -- I'm working on making Hot Toddy Sundays a weekly routine. So take one of these recipes and start your own tradition.
A hot toddy is essentially a jazzed-up version of lemon herbal tea. The type of "jazz" is up to you -- whiskey is typical, but brandy, rum and bourbon work as well. This mellow drink is often prescribed to those suffering from colds -- it loosens everything up. Being in college, you'll probably catch a cold anyway sometime this winter, so use that as an excuse to test drive this drink.
Hot Toddy (recipe adapted from scottishrecipes.co.uk?)
1 jigger of whiskey
1 tablespoon honey
Boiling water
A slice of lemon
Mix together the whiskey and honey. Fill mug with boiling water and squeeze in the slice of lemon. You can stir the concoction with a cinnamon stick.
While visiting friends in Copenhagen last year, I was bowled over by glögg, the holiday drink of choice in both Denmark and Sweden. A variation of mulled wine, glögg is often served alongside dessert and can be made with a variety of ingredients. I've found a comprehensive recipe that seems to throw together every one of those ingredients. I recently found a glögg concentrate at World Market, so if the following laundry list scares you, that might be an acceptable substitute. However you choose to make it, brew it in large portions -- it's a great drink to bring everyone together at a holiday party. Unless you're counting on ugly Christmas sweaters to do that.
Swedish Glögg (recipe adapted from hurrah.com)
You can also mull cider in a similar way, just cut the spices in half and use a gallon of cider.
1.5-liter bottle of inexpensive red wine
1.5-liter bottle of inexpensive American port
1 bottle of inexpensive brandy
10 cinnamon sticks
1 tablespoon cardamom seeds
1 tablespoon whole cloves
Peel of one orange
½ cup raisins
1 cup blanched almonds
2 cups sugar
Add all ingredients -- except for the brandy and sugar -- in a big pot and warm over low heat. Don't boil or else you'll burn off the alcohol! Pour half the bottle of brandy into another pot and add the sugar. Let this mixture simmer, allowing the sugar to caramelize into a clear, golden syrup. Add the syrup to the other pot and continue to simmer over low heat. Shortly before serving, strain out the spices and add the rest of the bottle of brandy. Garnish with an orange slice.
Continuing with the international theme, I was recently looking up recipes for eggnog when I stumbled across one for ponche crema, an eggnog-like liqueur from Venezuela. Since eggnog is readily available in the supermarkets, you can shake things up a bit by making this alternative. And yes, unlike all the other beverages in this article, this one's cold.
Ponche Crema (adapted from visitaruba.com)
1 teaspoon freshly grated nutmeg
1 bottle of white Bacardi rum
3 eggs, 3 egg yolks (six eggs total)
1 can sweetened condensed milk
2/3 cup evaporated milk
1 teaspoon vanilla
Peel of one lime
Grate nutmeg into two tablespoons of white rum. Set aside. In another bowl, beat the three eggs and three egg yolks, plus the lime peel, until frothy. Add in the sweetened condensed milk, evaporated milk, nutmeg-infused rum and vanilla. Fill the empty condensed milk can with rum and add that as well. Strain mixture and heat it atop a double boiler about 15 minutes, until the liquid thickens. Allow to cool, then refrigerate indefinitely.
I'll leave you with one last drink suggestion. I eagerly await winter time, which marks the opening of peppermint hot chocolate season at Starbucks. But it can be easily duplicated even more deliciously by making your own hot chocolate (make sure you use milk, not water!) and adding a few drops of peppermint oil and some Bailey's Irish Cream liqueur.
So now you've seen the list of drink recipes I'll be making this winter -- I hope you'll give them a go too. Experiment with the ingredients and proportions. And don't drink too much or you'll forget your secret techniques!
Nora's column runs biweekly Wednesdays. She can be reached at nwhite@cavalierdaily.com.
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