1 1/2 cups milk
2 mangoes, seeds removed and peeled
1/4 cup maple syrup (or to taste)
1/2 cup ice

Directions
Combine the mango with the milk, ice and sugar in a blender. Puree until smooth. If the mixture is too thick, add additional milk. Serve immediately.

4 cups milk
2/3 cup instant chocolate drink mix
5 chocolate mint candy canes, crushed
1-1/2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Directions

In a large saucepan, combine the milk and drink mix. Cook and stir over medium heat until heated through. Remove from the heat. Set aside 1 Tbsp crushed candy canes for garnish. Stir remaining candy canes into cocoa; keep warm.
In a small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Ladle cocoa into mugs. Top with whipped cream; sprinkle with reserved crushed candy canes.
Makes 4 servings

Directions
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Makes 6 servings
Total time: 3 hours 45 minutes

• 2 1/2 cup(s) milk
• 12 ounce(s) bittersweet chocolate, finely chopped
• 4 cup(s) eggnog
• 1 teaspoon(s) vanilla extract
• 1/4 cup(s) coffee liqueur (optional)
• Whipped cream
• Cinnamon or peppermint sticks, for garnish (optional)

Directions

In medium saucepan, bring milk and chocolate just to a simmer; remove from heat. Let stand 2 minutes. Whisk chocolate until melted and smooth.

Stir in eggnog. Gently heat over low heat until very warm. Stir in vanilla and coffee liqueur, if using. Pour into mugs. Top with whipped cream and cinnamon sticks, if desired.

>Makes 8 servings
Prep Time: 10 minutes
Cook Time: 10 min

Directions
In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute.

Remove saucepan from heat.

Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve.

Makes about 6 1/2 cups.

Ingredients

1 bottle(s) (1.5 liters) red wine
1 1/2 cup(s) fresh orange juice
1/3 cup(s) brandy
1/3 cup(s) sugar
2  (nectarines) pitted and cut into wedges
1  orange, cut in half then sliced
1  lemon, sliced
1  (Kirby (pickling) cucumber) sliced
3 cup(s) seltzer or club soda, chilled
Ice cubes

Directions
In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.

Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.
To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.

Makes 12 servings

Prep Time: 10 minutes