Sip on these on a cold winter’s night.
Yuletide Pumpkin CiderWhat a great hot beverage for the weather to come! If you do not wish for the alcohol, simply add a teaspoon rum extract for a truly Yankee hot cider.
INGREDIENTS1 cup canned pumpkin
3 cups apple cider2 tablespoons pumpkin pie spice (See NOTE 1)
1/4 cup,or more, spiced rumFrozen, whipped topping, if desired
INSTRUCTIONSSimply place pumpkin, cider and spices in a saucepan and heat until bubbling hot, whisking very well. Remove from heat, stir in rum and divide among 4 serving mugs. Top with a scoop of frozen, whipped topping and a sprinkle more of pumpkin pie spice to serve.
NOTE 1: Or make your own pumpkin pie spice by blending 2 tablespoons cinnamon, 1 tablespoon nutmeg, 2 teaspoons ginger, 1 teaspoon allspice and 1/2 teaspoon ground cloves.
Want a chilled cider that is both invigorating and mindful of the past? This is it my friends. I would like to mention that I do not care for ice in this because it dilutes this refreshment far too much for my liking. Serve this chilled or heat it up … just in case it is a tad chilly outside.
Plum Pudding CiderINGREDIENTS2 cups apple cider
2 cups plum juice (See NOTE 2)2 tablespoons apple pie spice, (See NOTE 3)
Amaretto, Frangelico or any almond/hazelnut-flavored liqueur
INSTRUCTIONSVigorously whisk cider, juice and spice together. Divvy up into 4 mugs and splash some Amaretto into each.
NOTE 2: Sunsweet Smart is by far the best plum juice on the market.
NOTE 3: Apple pie spice can easily be made by combining 1 tablespoon cinnamon, 1/2 teaspoon each nutmeg and ginger and 1/4 teaspoon ground cloves.
Note to readers: I would like to extend my offer for my newest cookbook, “Refreshed,” for sale to you, the reader, for the month of December for the price of $20 (which includes shipping and handling) and each is signed and personalized, as a thank you for all the emails I have received. Simply email me at theyankeechef@aol.com. I have truly been blessed not only by the number of signed copies of my cookbook that you folks have asked for, but because of tremendous amount of emails I have garnered from those of you both in the cyber world and print. I hear from so many of you on things pertaining to cooking questions to a simple “Hello.” I can’t thank you enough, other than extending this offer. But, as with everything, “this too shall pass.” After December, the price will be commensurate with all other book selling venues “Refreshed” is sold.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
