Here are four crowd pleaser holiday drink recipes you’ll want to make holiday traditions. At the of the top of the list is the cranberry ginger Moscow mule, mulled wine with brandy, hot buttered rum, and Ellen Easton’s awesome hot chocolate recipe.

Cranberry Ginger Moscow Mules  

Makes 1

Ingredients

• 8 ounces ginger beer
• juice of 1 lime
• vodka, 1 shot/jigger
• 1 tbsp cranberry juice cocktail (the sweet stuff)
• raw cranberries and lime slices for garnish, optional

Steps

• • Drop a handful of ice into your Moscow Mule copper mug and glass.
  • Add vodka, ginger beer and top with cranberry juice.
  • Cut the lime in half and squeeze both halves into the drink mixture.
  • Top with a handful of cranberries and garnish with a slice of lime and a sprig of rosemary.

Traditional Mulled Wine Recipe With Brandy and Cinnamon

This will smell great simmering on the stove, and your guests will love it.  A great old world recipe.

Makes about 16 drinks.

Ingredients

• One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
• One orange (peeled and sliced; keep peel to add zest to taste into cooking pot)
• 1/4 cup brandy
• 8 to 10 cloves
• 1/3 cup honey (or sugar)
• 3 cinnamon sticks
• 1 tsp. fresh or 2 tsp. ground ginger (allspice can be substituted)

Directions

1. To make the perfect cup of mulled wine, combine all ingredients in either a large pot or a slow cooker.
2. Gently warm the ingredients on low to medium heat (avoid boiling), for 20 to 25 minutes.
3. Stir occasionally to make sure that the honey or sugar has dissolved completely. When the wine is steaming and the ingredients have been well blended it is ready to serve.
4. Ladle the mulled wine into mugs (leave seasonings behind) and enjoy!
5. The 1/3 cup of honey or sugar does make a sweeter-styled mulled wine, feel free to cut honey/sugar down to taste.

Hot Buttered Rum

Make up a batch, pour into mugs, sit by the fireplace and pretend you’re in the Alps.

Makes 4

Ingredients

• 2/3 cup packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Pinch salt
• 3/4 cup spiced rum
• 2 cups boiling water
• 4 sticks cinnamon, for garnish

Instructions

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

Ellen Easton’s Hot Chocolate

Recipes and image copyright Ellen Easton.

Ingredients: 

• 1- teaspoon cocoa {I prefer Droste Dutch Coco, but use your own
  favorite}
• 1 heaping tablespoon granulated sugar
• 1- tablespoon milk, whole or nonfat Lactaid
• 1- teaspoon of Nielsen- Massey Madagascar Bourbon pure vanilla
  extract
• {Optional} 1/ 8-teaspoon ground cinnamon
• 1 cup of milk, whole or nonfat Lactaid
• Marshmallows or whipped cream; Chocolate shavings for toppings.
• Enhancers: Peppermint Sticks, Cinnamon Sticks.

Directions:

Mix cocoa, sugar, vanilla and cinnamon in a cup. Add 1 tablespoon of milk. Mix into a paste. Heat 1 cup of milk in a saucepan on the stove. Be careful not to scorch the milk. Fill cup with hot milk and stir. Place topping of your choice on top. Yield: One serving. This recipe can be multiplied.