Great Booze-Free Holiday Alternatives
Coconut Eggnog (courtesy of MyRecipes)
Ingredients (serves 12):
• 1 pt. half-and-half
• 4 cinnamon sticks (3 1/2 in. long)
• 1 teaspoon whole cloves
• 5 large egg yolks
• 1 can (14 oz.) sweetened condensed milk
• 1 can (14 oz.) coconut milk
• Ground cinnamon
• Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
• Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.
• Blend half of mixture at a time in a blender until frothy. Pour into a bowl. Ladle into glasses and sprinkle with ground cinnamon.
Ingredients and directions (serves 1):
• 3 oz. orange juice
• 2.5 oz. lemon-lime soda
• 1 teaspoon Marasca cherry syrup.
• Pour soda, OJ, and cherry syrup into Champagne flute and serve.
Citrus Wassail (courtesy of TasteofHome)
Ingredients (serves 13):
• 8 cups unsweetened apple juice
• 2 cups unsweetened pineapple juice
• 2 cups orange juice
• 1/2 cup lemon juice
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
•In a Dutch oven, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve warm.
Classic French Toast With Vanilla Sugared Fruits (courtesy of Chef Liz Scott, via Recovery Today)
Ingredients (serves 4):
• 3 large eggs
• 1 cup milk (whole, 2 percent, or 1 percent)
• 1 teaspoon vanilla sugar
• Pinch of salt
• Twelve 1/2-inch-thick slices day-old French bread
For the Sugared Fruit Topping:
• 2 cups hulled and sliced strawberries
• 1 cup raspberries, blueberries, or blackberries
• 2 tablespoons vanilla sugar
• Confectioners’ sugar for dusting
• 3 tablespoons unsalted butter and canola oil for the skillet
• To make the French toast, whisk together the eggs, milk, vanilla sugar, and salt in a medium-size mixing bowl. Arrange the sliced bread in a single layer in a 9 x13-inch glass or ceramic baking dish and pour the egg mixture over them. Allow to soak for 8 to10 minutes, turning them over to absorb the egg mixture well.
• To make the sugared fruits, combine the berries in a medium-size mixing bowl and sprinkle the vanilla sugar over them. Fold carefully to coat and refrigerate until ready to use.
• Heat a heavy skillet or griddle over medium heat and melt 1 tablespoon of the butter with a drop or two of canola oil. When melted and hot, place 4 of the soaked bread slices in the skillet and cook until golden brown, 1 to 2 minutes per side. Continue with the remaining butter and soaked bread, transferring each batch to a warmed platter and adding another tablespoon of butter and a bit of canola oil.
• Spoon the sugared fruits over the French toast, dust generously with confectioners’ sugar, and serve immediately.