Champagne Punch

2 cans 12oz  Pineapple Juice concentrate
1 can 6oz Orange Juice concentrate
1 can 6oz Lemonade Juice concentrate
4 cups Water
Chill then add:
2 fifths champagne

Irish Cream Liquor

3 Eggs
1 can Borden Eagle Brand Milk
1/2 pint Whip Cream
1/2 t Chocolate Extract
1/2 t Coconut Extract
3/4-1 c Irish Wiskey

Kahlua

3 c Water
3 c Sugar
10 t Instant Coffee

Simmer for 1 1/2 hours-cool
Add 5th Vodka
3 1/2 t Vanilla Extract

Let stand for 2-3 weeks

Hot Buttered Rum Mix

1 c Butter
2 c Brown Sugar
1 Egg
1/2 t Cinnamon
1/4 t Nutmeg

Beat together and use 2 tablespoons of mix in cup with 1 ounce Rum fill with hot water

Chantilly Cream

Chantilly Cream
from Mr. Joe

2/3 cup heavy cream
1 tsp brandy
1 tsp Grand Marnier
1 tsp vanilla
1/4 cup sugar
2 Tbsp sour cream

Refrigerate bowl and beaters. Combine cream, brandy, Grand Marnier and vanilla in bowl. Beat on medium for one minute. Add sugar and sour cream. Beat on medium for 3 minutes or until soft peaks form. Do not over beat.

It's always good to have leftovers, because it's super tasty in your coffee the next morning!

Rachel Louws

Christmas Eve Egg Nog

6 egg yolks
1 cup sugar
1 cup brandy/rum
1 pint whiskey
Blend 6 egg yolks with sugar and liquor in a large bowl mix.

5 cups half & half
3 cups light whip cream
Add half & half and whip cream into egg, sugar & liquor mixture.

6 egg whites
¼ confectioner’s sugar
Whip egg whites and confectioner’s sugar to soft peaks in separate bowl..
Fold beaten egg whites into half & half, whip cream, and egg/liquor mixture..

Nutmeg or cinnamon
Sprinkle with nutmeg/cinnamon.
Serve cautiously!