Are you getting ready for holiday entertaining, a Thanksgiving party with friends, or traditional family dinner?  Looking for something besides tea or water to serve your guests this season? Here are some of my favorite drinks with a seasonal twist!

Hot Apple Cider

This cider has become a staple at all of our holiday gatherings!  Everyone loves it, especially with a nice slice of warm pie!! YUM!

• 1 gallon Apple Cider
• 1 (1 liter) Ginger ale
• 30 Whole Cloves
• 3 sticks cinnamon
• 1 c.  Red Hot cinnamon Candies (Tip: use actual name brand candy, less wax residue.)
• Cheese cloth

1. Wrap cloves and cinnamon sticks in a cheese cloth to make a spice packet
2. Place apple cider, ginger ale, spice packet and candy into a slow cooker.
3. Allow mixture to heat thoroughly and candy to melt before serving.  About 1 hour.
4. If you have any leftovers (doubtful) remove spice packet, allow liquid to cool, store in refrigerator.  Individual servings can be reheated in the microwave, all season long!
5. Makes 20-25 servings

Mulled Wine

Easy and delicious! Mulled wine will have your entire house oozing the scent of Thanksgiving and holiday cheer.

• ½ cup sugar
  • 2 (750 ml) bottles dry red wine
  • 2 cinnamon sticks
  • 8 cloves
  • 2 strips orange zest
  • Cheese cloth
  • Cinnamon Sticks, Garnish.

1. Wrap cinnamon and cloves in cheese cloth and tie in a knot to secure. Set aside.
2. Stir 1/2 cup sugar and 2 (750 ml) bottles dry red wine over low heat until sugar dissolves.
3. Add spice pack and orange zest.
4. Bring to a simmer (do not boil); reduce heat. Barely simmer for 10 minutes.
5. Serve hot, garnished with a cinnamon stick and orange zest. Serves 8.

Non-Alcoholic Cranberry Mimosas

Gorgeous and delicious, this drink is perfect for a fall brunches with the girls, or at a dinner party.

Tip: To make alcoholic version, replace sparkling white grape juice with champagne.

• A bottle of sparkling white grape juice
• A bottle of orange juice
• Cranberry Syrup (raspberry syrup also works well)

1. Pour 1 T. Syrup into the bottom of each champagne glass.
2. Then fill three quarters of the way with orange juice.
3. Top off with sparkling white grape juice.

Sparkling Pumpkin Punch

This Punch does not actually contain pumpkin; however it is a beautiful “pumpkin orange” in shade and adds a great pop of color to your beverage center!

• 6 cups of water
• 4 1/2 cups of sugar
• 2 packets of orange colored drink mix.
• 16 ounces of pineapple juice.
• 1 liter ginger ale soda
• 1 orange thinly sliced, Garnish
• ½ cup fresh or frozen cranberries, Garnish

1. In a large pitcher or mixing bowl, pour first four of the ingredients and stir until sugar is dissolved.
2. Pour 1/3 of the mixture into a Bundt pan or gelatin mold, add ½ cup of cranberries to the mold and place in the freezer. This will create an ice ring to keep your punch cold without watering it down.
3. Store the remaining mixture in the refrigerator, until time to serve.
4. To serve place ice ring in a large punch bowl. Pour refrigerated mixture over ring, add soda.  Garnish with orange slices.

Cranberry Lemonade

This simple sweet tart drink is a compliment to any dish. As the ice cubes begin to melt this drink turns into a slushy goodness! And did I mention it is so beautiful served in a clear glass.

• 1 bottle of cranberry juice
• 2 c. lemon juice
• 2 c. sugar
• 1 gallon water

1. Pour cranberry juice into ice trays or mini muffin tins.
2. Place in freezer overnight. (Tip: After juice is frozen transfer into a gallon sized storage bag for easy storage)
3. In a gallon sized pitcher, stir together water, sugar, and lemon juice until sugar is dissolved. Chill until ready to serve.
4. Just before serving place 4 cranberry ice cubes in each glass, pour chilled lemonade over ice cubes and serve.
5. Serves 8.

Sparkling Cranberry-Mint Tea

I love iced tea, and this twist on a favorite brings out a smile in everyone.  There is just something about a sparkling tea that says let’s celebrate!

• 2  ½ quarts water
• 1 (32 oz) bottle cranberry juice cocktail
• ¼ c. lemon juice
• 2 c sugar
• 4 (3-inch) cinnamon sticks
• 1 T. Whole cloves
• 3 family-sized tea bags
• 1 c. orange juice
• 2c. ginger ale
• Fresh mint sprigs, garnish

1. Bring first 6 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 10 minutes.
2. Remove from heat, and add tea bags; cover and steep 5 minutes.
3. Using a slotted spoon, remove and discard tea bags, cinnamon, and cloves; stir in orange juice.
4. Chill in refrigerator.
5. Just before serving, pour in gingerale, serve over ice.
6. Garnish, with mint leaves. Serves 8.