YumSugar

Come Party With Me: Holiday Cocktail - The Look

partysugar — Fri, 07 Dec 2007 01:39:19 -0800

If you already decorate your house with festive Christmas decor - light, tree, stockings, and more - you won't need to do much for a stylish and fun holiday cocktail party look. Cover the tables with red satin runners. Place the appetizers on shiny red chargers and stack gold houndstooth napkins next to the alcohol. Choose a simple, small old-fashioned glass that works well with both egg nog and champagne punch. Fragrant wreathes and fresh poinsettias add lushness to the room. A fire in the fireplace makes the room cozy and inviting. Light candles for a glowing atmosphere. Lastly, hang mistletoe in several prominent walkways for a little extra excitement.

Source

Come Party With Me: Holiday Cocktail - Drinks

partysugar — Thu, 06 Dec 2007 15:31:19 -0800

The most important part to a cocktail party is the cocktails. If you want to offer guests a full open bar, then hire a bartender for the night. What I prefer to do is make a few large batches of one cocktail and set up a mini bar. When guests ask what to bring tell them to bring one of the ingredients to the punch. Set out vodka, gin, tonic, cranberry juice, lime wedges, ice, and glasses. Guests can make themselves a vodka cran or gin and tonic. Don't forget sparkling and still water and sparkling apple cider.

I also like to serve egg nog along side a festive punch. This year I am eager to try a punch that was recently featured in Bon Appetit. It's a gorgeous pomegranate champagne punch. For the recipe to that and the egg nog I make every year, read more

Pomegranate-Champagne Punch
From Bon Appetit magazine

1/2 cup water
1/2 cup sugar
2 750-ml bottles chilled brut Champagne
1 1/2 cups white rum
1 1/4 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
1 ice block

Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

Serves 12.

Print recipe with images | without images

Egg Nog
From Martha Stewart

12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in.
Sprinkle with nutmeg and serve.

Serves 26.

Print recipe with images | without images

Come Party With Me: Holiday Cocktail - Menu (Sweets)

partysugar — Wed, 05 Dec 2007 09:13:31 -0800

When planning a holiday cocktail party, don't forget the desserts! Since some guests are bound to have a sweet tooth, set up a small buffet of sweet treats when you set up the savory appetizers. Guests can nibble on cheese and chocolate. Fill bowls with Christmas M&M's or Hershey's kisses.

Don't serve a cake or pie because slicing and plating it is more work for you. Instead, offer one-bite sweets that guests can help themselves to. Mini black bottom cheesecakes are decadent and delicious. The raspberry jam adds a punch of festive color. Homemade chocolate truffles are easily prepared in advance. For the recipes to these delectable desserts, please read more

Mini Black-Bottom Cheesecakes
From Food and Wine magazine

Vegetable oil spray
24 plain chocolate wafer cookies, preferably Nabisco
3 tbsp. unsalted butter, melted
8 oz. cream cheese, at room temperature
1/4 cup sugar
2/3 cup fromage blanc (6 oz.), at room temperature
2 large eggs
2 tsp. pure vanilla extract
1/4 cup seedless raspberry preserves, warmed

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with foil-baking cups and spray the cups with vegetable oil spray.
In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact.
Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp. of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Makes 12.

Make ahead: the mini black-bottom cheesecakes can be refrigerated for up to 4 days.

Substitution: Instead of the fromage blanc use crème fraîche, goat cheese, lebneh, or quark.

Print recipe with images | without images

Chocolate Truffles
From Martha Stewart

1/2 cup plus 2 tbsp. heavy cream
8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
1/8 tsp. ground cardamom
Five strips 1-inch-wide orange peel, pith removed
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios

In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes.
Line a baking pan with parchment; set it and another pan aside.
Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids.
Stir until melted and smooth.
Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-in. ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
Place the confectioners' sugar, the cocoa powder, and the chopped nuts in three separate bowls. Roll the truffles in desired coatings.

Makes 12.

Make ahead: uncoated truffles can be stored in an airtight container, refrigerated, for one week.

Print recipe with images | without images

Come Party With Me: Holiday Cocktail - Menu

partysugar — Tue, 04 Dec 2007 09:15:18 -0800

When creating a menu for a cocktail party be sure to look for recipes that can be made in advance. You don't want to spend the entire party in your kitchen. Make everything ahead and cook off batches as guests arrive. Choose several grocery store staples like nuts, olives, cheeses, crackers, and salumi to supplement a couple of homemade savory bites.

At my party I'll serve Moroccan style chicken rolls with a spicy tomato dipping sauce. Ham and cheese sandwiches grow up with caramelized onions and watercress. Tomato quiche tartlets are cute and bite sized. Sweet potato chips with caramelized onion dip rounds out the menu. To take a look at these tasty recipes, read more

Moroccan-style Chicken Rolls
From Gourmet magazine

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lb chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted, cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds
Spiced Tomato Sauce, for serving, recipe below

Make filling: cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes.
Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
Reserve 2 tablespoons beaten egg in a cup for egg wash.
Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
Make rolls: put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter.
Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets.
Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
Transfer rolls to a rack to cool slightly.

Makes 32.

Make ahead: rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Coat frozen rolls, then bake (do not thaw) in a preheated 350°F oven about 20 minutes.

Spiced Tomato Sauce
From Gourmet magazine

1/3 cup finely chopped onion
1 garlic clove, finely chopped
1 1/2 teaspoons finely chopped peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon hot paprika
1/4 teaspoon ground cinnamon
Pinch of cayenne
Pinch of ground cloves
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)
2 tablespoons light brown sugar

Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes.
Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.

Make ahead: sauce can be made 3 days ahead and cooled completely, then chilled, covered.

Print recipe with images | without images

Ham and Cheese Finger Sandwiches
From Food Network Kitchens

1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.

Makes 24.

Make ahead: toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.

Print recipe with images | without images

Tomato Quiche Tartlets
From Better Homes and Garden magazine

2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half, light cream, or milk
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Dash salt
Dash ground black pepper
3/4 cup finely shredded Swiss cheese (3 ounces)

Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes.
Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.
Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool.

Makes 15.

Make ahead: prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.

Print recipe with images | without images

Sweet Potato Chips with Caramelized-Onion Dip
From Rachael Ray

3 1/2 cups plus 2 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, finely chopped
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon white wine vinegar
2 tablespoons chopped chives
Salt and freshly ground pepper
2 sweet potatoes

In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add the garlic and cook for 5 minutes more; let cool.
In a medium bowl, stir together the sour cream, mayonnaise, milk and vinegar. Stir in the onion mixture and chives; season to taste with salt and pepper and refrigerate.
Heat the remaining oil in a medium, deep skillet fitted with a deep-frying thermometer until the oil registers 350°.
Meanwhile, peel the sweet potatoes and thinly slice them crosswise into thin rounds with a vegetable peeler. Rinse under cold running water and pat dry.
Fry the sweet potatoes in 5 or 6 batches, turning frequently with tongs, until crisp, about 3 minutes per batch. Drain on paper towels.

Serves 4.

Print recipe with images | without images

Come Party With Me: Holiday Cocktail - Invites

partysugar — Mon, 03 Dec 2007 07:27:10 -0800

It's the most wonderful time of the year! December has arrived and with it a flurry of fabulous parties. Every year my sister and I host a holiday cocktail party and this year I'm inviting you to the spectacular soirée. I'll share my party plan with you here and you can adjust my ideas to suit your own holiday needs. Let's start with the invitations.

If you are busy, download, print, and fill out our chic holiday party invite. If you have the time, get crafty and make your own version like I did here. To see how I did it, read more

To make a similar invite you will need the following supplies:

colored cardstock
festive ribbon
scissors
glue
computer and printer

To assemble the invite:

Start by creating a new Word document. Write out the details of your cocktail party. I used the fun font, Mistral in size 16, to write out the following message,

It’s the most wonderful time of the year
Let’s get together and make some holiday cheer!

Cocktails & Appetizers
Saturday, December 15, 2007
7:00 pm

Casa de PartySugar, San Francisco
Regrets only: 415.555.5555

Print out and check the text for grammar or spelling mistakes. Once satisfied with the info, print out on the cardstock.

Cut down to size. I used special edged scissors on mine.

Cut another piece of cardstock into a square about 9 inches by 9 inches. Make sure that the invite fits inside of the square.

Fold in each of the four corners to enclose the invitation.

Glue decorative ribbon to back of outside of the envelope.

Tie ribbon decoratively.

Slide into an envelope and send.

View 27 Photos ›

Happy Hour: Cran-Limoncello

YumSugar — Mon, 16 Nov 2009 15:00:49 -0800

Every few months, I host a book club in my home, and find it a lovely occasion to try out a new cocktail. This time around, I couldn't wait to incorporate ingredients that evoke the holidays, like cranberries and the zesty Italian after-dinner favorite, limoncello.

This three-ingredient sipper couldn't be easier to pull together; it simply calls for seltzer, limoncello, and cranberry juice - no shaker required. Yet the payoff is in spades: "What went into this? Can I have the recipe?" friends asked me throughout the night. I assured them that even the most bar-challenged could make this drink. For a pretty garnish that's a hint of what's to come, toss in a few fresh cranberries, too. Keep reading for the recipe.

YumSugar Preview: Come Party With Me - Holiday Cocktail

YumSugar — Tue, 12 Dec 2006 11:22:40 -0800

The holidays are just around the corner and we're happy to announce that YumSugar.com will be here just in time. Starting this Friday, YumSugar.com will be your go to place for delicious recipes, entertaining tips and festive cocktails. See below for a sneak peek:

This week why not plan a cocktail party for you and your friends? The perfect event where ready made meets homemade, a quick, easy holiday themed get together can be thrown any night of the week. For all of the details (invite ideas, serving suggestions, decorations schemes, musical playlists, divine drinks) on how to host this party, see below.

Invites: Make simple invites by cutting out the shape of an ornament (or use this template) on metallic card stock or colored wrapping paper. Write out the super important details of your party-date, time, location, formality-on the back. Slide into an envelope and send. Too busy to send out formal invites? Decided you want to throw this party in three hours? Have no fear: write a text-invitation and send it to all of your friends.

Menu: Don't worry even if you aren't a kitchen goddess, you can still host a fabulous cocktail party by using mostly store bought items. Make one simple yet super tasty tiny bite or decadent dip and assemble the rest of your menu. Assemble a cheese platter: purchase one each of your favorite types of hard, semi soft, and soft cheese. Plate with crackers, baguette toasts, grapes, and bread sticks. Lay out slices of salami, prosciutto, and honeyed turkey on another plate. Fill bowls with mixed nuts, olives, and pretzels. For a sweet treat purchase Christmas themed cookies from your local bakery. Or fill silver bowls with red and green M&Ms, Hershey kisses, and candy canes.

For Decorations, Music and Drinks, read more

Decorations: Decorations are a no brainer! If you are anything like me your house will be merrily decorated for the Christmas holidays. With that said here's your decorating checklist: Plug in the Christmas tree lights. Check. Light some candles. Check. Make a fire in the fireplace. Check. Decorations? Done.

Music: Seriously girlies this party could not get any easier because everything is already done for you. Put your most played Christmas Cds (my picks: Mariah Carey, Christina Aguilera, the Beach Boys, and The Carpenters) on random and hit play.

Drinks: For a pro-hostess tip from the party master, don't offer an open bar. You will not enjoy your party. Instead make a big bowl of egg nog or cranberry Christmas punch. Offer beer, wine, and champagne for those who prefer something other than hard alcohol. For a nonalcoholic option serve a chilled apple cider and sparkling water flavored with orange and vanilla bean.

YumSugar is coming soon. Sign up to receive an email notification as soon as we launch!

Rosemary Pear Sparkler

FitSugar — Sat, 14 Nov 2009 03:30:06 -0800

Choosing champagne or sparkling wine to celebrate the holiday season is a nice low-calorie alternative to spirits or beer, but when I'm craving a cocktail, a plain glass of Prosecco doesn't always do the trick.

If you're looking for a nice cocktail to enjoy this holiday season, try my refreshing rosemary pear sparkler. It makes a great aperitif, and the flavors of pear and rosemary really tie together the feelings of Fall.

Check out the recipe when you read more.

Rosemary Pear Sparkler
original recipe

Depending on how many servings you need, make as little or as much of the rosemary-pear mixture as you like. Just keep the ratio of water, pear juice, and agave nectar consistent. The mixture also tastes great in soda water or lemonade.

Ingredients

2 cups water
1 cup agave nectar
1 cup pear juice
1 bunch fresh rosemary
2 pears, peeled, cored, and sliced
Prosecco

Directions

Stir together water, agave nectar, four rosemary sprigs, and pear juice in a medium saucepan over medium-high heat.
Bring to a boil, remove from heat, and let stand for 30 minutes or until liquid has a distinct rosemary flavor.
Strain rosemary from liquid.
Pour liquid into a jar with pears and store in refrigerator overnight (and up to a week).
Add one and a half tablespoons of the rosemary-pear mixture to a champagne glass and top off with chilled Prosecco.
Garnish each glass with a pear slice from the mixture and a sprig of fresh rosemary.

Print recipe with images | without images

View 4 Photos ›

Happy Hour: Sparkling Pomegranate Elderflower Cocktail

partysugar — Fri, 06 Nov 2009 16:00:07 -0800

There's no better way to get in the spirit of the season than by pouring a fizzy and festive cocktail like this sparkling pomegranate-elderflower concoction. It's blushing color is reminiscent of Fall sunsets and falling leaves, while the effervescent texture screams holiday.

The elderflower adds a hint of syrupy sweetness that's not cloying or overly floral. This cocktail may be girlie, but it's elegant and smoothly sippable. Although a bottle of St. Germain is a bit of a splurge, think of the fragrant liqueur as an investment that you can enjoy through the New Year.

Start Thanksgiving with these rosy bubblers and during the weeks leading up to Christmas, make sparkling Shiraz punch! To get the easy, three-ingredient recipe, read more.

Sparkling Pomegranate Elderflower Cocktail
From The Comfort Table: Recipes for Everyday Occasions by Katie Lee

Ingredients

1 ounce St. Germain Elderflower Liqueur
1 ounce pomegranate juice
3 ounces Champagne or sparkling wine

Directions
In a champagne glass, combine the elderflower liqueur and pomegranate juice. Top with Champagne.

Makes 1 drink.

Print recipe with images | without images

Holiday Healthy Punch: Mulled Wine

FitSugar — Mon, 02 Nov 2009 12:30:54 -0800

I hosted a jack-o'-lantern carving party at my house this weekend and needed to come up with a nice cocktail for my guests. During the holiday season I love warm and spicy drinks like eggnog and hot buttered rum but they're filled with tons of sugar or fat. A nice alternative is making a big batch of mulled wine. It's served warm and uses all the spices associated with the holidays, but has zero fat and contains the heart healthy benefits of red wine. It's a great cocktail for parties because it's really easy to make ahead of time.

Keep coming back to Fit throughout the holiday season because we'll be giving you all sorts of healthy recipes to enjoy this year.

To check out the recipe, read more.

Mulled Wine
original recipe

To make this recipe you will need an empty tea satchel for the spices. As an alternative, whole spices can be substituted for the ground spices. If using whole spices, tie them together in a cheesecloth or use a stainless steel tea infuser.

Ingredients

1.5 liter bottle of dry red wine
Zest from 1 lemon
Zest from 1 orange
1 tablespoon cinnamon
1/2 tablespoon cloves
1/2 tablespoon ginger
1/2 tablespoon nutmeg
Honey, agave nectar, or apple juice to taste
Orange slices or cinnamon sticks for garnish

Directions

Pour wine into large saucepan and cook over low heat.
Add lemon and orange zest to the wine.
Place the spices into an empty tea satchel. Put the satchel into the saucepan and brew the mixture for 30 minutes.
Add sweetener of your choice to taste.
Pour the wine through a strainer and serve in heatproof glasses. Garnish each glass with a sliced orange or cinnamon stick.

Serves 10-12.

Print recipe with images | without images

View 6 Photos ›

Please share your trimmed down, revamped, and low cal recipes in the Healthy Recipe group. I am always looking for new eats to try.