Alhambra Royale 1 cup. hot chocolate 1 1/2 oz. cognac 1 1/2 oz. whipped cream 1 twist. orange peel Fill a mug with hot chocolate almost to the brim. Twist an orange peel over the mug and add it to the chocolate. Using a ladle, warm the cognac over hot water, ignite and while still flaming, pour into the mug. Garnish with whipped cream.
Apple Spice Drink 6 cinnamon sticks 3 crushed. cinnamon 3 cups. apple juice 3 tsp grated. orange peel 3 tsp whole. cloves 1 whole. nutmeg crushed Combine orange peel, 3 crushed cinnamon sticks, cloves and nutmeg in a small bowl. Tie dry ingredients in a double thickness of cheesecloth to make a sachet, or secure in a large tea-straining ball. In a medium pan, simmer apple juice with spices for at least 20 minutes. Ladle into mugs and garnish each with a cinnamon stick.
Apricot Tea 2 cinnamon sticks 1 cup. apricot nectar 3 cups apricot flavore. tea 4 small. orange peel strips 4 small. lemon peel strips Combine the apricot nectar, cinnamon sticks, orange and lemon peels in a saucepan and simmer over low heat for 1-2 min, stirring occasionally. Add the tea and stir to mix all the ingredients together. Remove the cinnamon sticks and the orange and lemon peels and pour 6oz of the mixture into each of 4 cups. Add the brown sugar, if desired.
Austrian Chocolate Cup 30 cinnamon sticks (3 inch) 15 cups. milk 2 1/2 cups whipping. cream 30 oz semisweet. chocolate in peices 10 small finely grated. orange peel 2 1/2 tsp ground. cinnamon 1. Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a saucepan and heat very gently until chocolate melts, stirring frequently. 2. Add remaining milk and heat through gently until piping hot, stirring frequently. Whisk whipping cream until soft peaks form. 3. Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream.Sprinkle with grated chocolate and add a cinnamon stick to each one for stirring. 4. Wind a curly strip of orange peel around cinnamon sticks for a pretty effect, if desired.
Orange Peel
Apricot Brandy (1)