Non-alcoholic egg drink from Food NetworkWhisk three large eggs and two egg yolks with 3/4 cup sugar and a pinch of salt. Heat 3 1/2 cups whole milk and 3/4 cup heavy cream until the steam begins to evaporate. Whisk 1 cup of the hot milk mixture into the egg mixture before blending the two mixtures in a saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon; Add vanilla and nutmeg, filter and cool. To serve, whisk 3/4 cream with an electric mixer and slowly pour into the cooled egg mixture while whisking.
Slow Cooker Apple Cider Vinegar, by Country Living: Collect 64 oz. Apple cider with six teabags, cinnamon sticks, and a carved vanilla bean in a slow cooker. Simmer on low heat for three to four hours before removing the tea bags and stirring in 1/4 lemon juice.
– Winter Sangria, by Emma Every Self: In a preheated oven at 400 degrees, roast 2 sliced oranges, 2 grapefruit slices and 1 cup cranberries for 30 to 40 minutes. While the fruit is baking, boil 16 ounces of pomegranate juice with 1 cup of orange juice. Pour the mixture over two tea bags of tea once it has boiled and leave for five minutes. After removing the tea bags, add the fruit and leave it in the refrigerator overnight or for at least two hours. To serve, fill half a cup with sangria and half a cup with sparkling grapefruit water. Use aniseed, cinnamon sticks and fresh cranberries for garnish.