1. Honey-and-Spice Cider for a Crowd

• 1 gallon apple cider
• 1/2 cup orange blossom or regular honey
• 1 (6-ounce) container lemonade concentrate
• 1 (6-ounce) container orange juice concentrate
  
• 6 whole cloves
• 3 whole allspice
• 2 whole star anise
• 1 teaspoon ground nutmeg
  
• 3 cinnamon sticks

1. Pour the cider into a large heavy-bottomed saucepan. Stir in the honey and the lemonade and orange juice concentrates.

2. Place the spices in the center of a clean square of cheesecloth and tie with a piece of kitchen string to make a sachet. Immerse the sachet in the cider and heat over medium-high heat, stirring occasionally, until the cider is steaming and nearly, but not at, the boiling point.

3. Turn heat to low and allow sachet to remain in cider for about 30 minutes. Discard sachet and serve cider warm.

Next: Hot Buttered Rum Batter

2. Hot Buttered Rum Batter
These do-ahead frozen batter balls will be the talk of the evening ~ get ready to give out the recipe! The best part is that this drink leaves the alcohol content up to the guest. Partakers add dark rum; teetotalers and kids can leave it out ~ it’s delicious either way.

• 1 pound unsalted butter, softened
  
• 1 pound confectioner’s sugar
  
• 1 pound light brown sugar
  
• 1 tablespoon ground cinnamon
  
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cloves
  
• 1 quart premium vanilla ice cream, softened

1. In the bowl of a stand mixer, mix butter, sugars, and spices until creamy. With the mixer on low, add vanilla ice cream in four additions, mixing until completely incorporated.

2. Using a tablespoon (#40) scoop, scoop out balls of batter onto a waxed-paper-lined baking sheet. Freeze on sheet until solid, then remove to store in the freezer in a heavy-duty resealable plastic bag or a plastic container with a tight-fitting lid.

3. To serve, place one frozen batter ball in a heat-proof mug, add 2 tablespoons of dark rum, and top off with hot water. To enjoy without alcohol, omit rum and substitute hot cider or coffee for the water.

Next: Fresh Cranberry Toddy

3. Fresh Cranberry Toddy
Makes about 1 gallon

• 1 quart fresh cranberries (can use frozen)
  
• 3 quarts water
• 12 whole cloves
  
• 4 cinnamon sticks
• 1 cup freshly squeezed orange juice
  
• 2/3 cup fresh lemon juice
• 1 cup sugar
  
• 1 cup honey
• 2 cups red wine (can use water or apple juice instead)

1. In a large nonreactive saucepan, combine cranberries, water, and spices. Bring to boil; cover, reduce heat to low, and allow to simmer for about15 minutes. Pour through fine sieve or cheese cloth, pressing down lightly on fruit to release as much liquid as possible.

2. Return juice to pot. Add orange juice, lemon juice, sugar, honey, and red wine (or water/apple juice). Simmer, stirring, until sugar dissolves and strong alcohol aroma dissipates, about 10 minutes. Serve warm.

Next: Kir Royale

4. Kir Royale
Makes 1 Cocktail

Elegant and timeless, this pretty cocktail is the very essence of festive. Add a twist of lemon peel and a couple of frozen blackberries for a special touch.

Pour 6 ounces of well-chilled brut champagne or sparkling white wine into a chilled wineglass. Add 1/2 ounce of crème de cassis; stir, garnish, and serve.

Next: Prosecco Cranberry Cocktail

5. Prosecco Cranberry Cocktail
Makes about 1/2 gallon

• 2 (750-ml) bottles Prosecco, well chilled
• 2 cups cranberry or cranberry-raspberry juice cocktail, chilled
  
• 1/4 cup Triple Sec
• 2 tablespoons freshly squeezed lime juice

1. Combine all ingredients in a pitcher and stir. Serve over ice.