Cooking

3 holiday drinks you can still serve your RA

By | Senior Staff

As gift-giving time rolls around again this year, whom do you have to thank more than the resident assistant who guided you, protected you and probably wrote you up once or twice this semester? In order to demonstrate both your thanks as well as your ability to follow rules and regulations, there is no better present to give than food. And by food, we mean drinks — obviously nonalcoholic. Here are some quick and easy recipes to whip up.

Eggnog

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Ingredients:

  • 6 eggs
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 quart milk
  • 1/3 pint heavy whipping cream
  • 1 pinch nutmeg

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  • 1 pinch salt
  • Freshly grated nutmeg
  • Salt

Directions:

  1. Beat eggs. Slowly mix in the condensed milk, vanilla extract, quart of milk and salt until frothy.
  2. Beat whipping cream until soft peaks form in it. Fold whipping cream into egg and milk mixture and, of course, sprinkle with nutmeg. This is best served chilled!

Cider

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Ingredients:

  • 1 1/4 quarts apple cider
  • 3 tablespoons firmly packed light-brown sugar
  • 7 whole cinnamon sticks (6 sticks for garnish)
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • Ground cloves
  • Freshly grated nutmeg
  • Salt

 

Directions:

  1. In a medium saucepan, whisk together cider, sugar, spices and salt. Bring to a simmer over medium-low heat and reduce for 15 minutes.
  2. Remove from heat. Strain into a pitcher to remove solid material left over. We recommend that you serve as soon as possible in mugs, garnished with cinnamon sticks.

Cranberry mocktail

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Ingredients:

  • 1 quart cranberry juice
  • 1 cinnamon stick
  • 2 whole cloves
  • 1/2 cup cranberries
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon

Directions:

  1. In a medium saucepan, combine cranberry juice, the cinnamon stick and cloves, and bring to a boil. Turn down the heat to let simmer.
  2. Meanwhile, in a small saucepan, combine the cranberries, sugar, ground cinnamon and 2 tablespoons of water. Heat this over medium-low heat, gently stirring, until the cranberries pop and are well coated with the sugar mixture.
  3. Pour mulled cranberry juice into mugs. Serve candied cranberries either in juice, with toothpicks through as swizzle sticks, or on the side.

 

Featured Image: FutUndBeidl, Kenn Wilson, elana’s pantry, Stuart Webster

Contact Holly Secon at [email protected].