INGREDIENTS:

• (0.13-oz.) packet Kool-Aid Lemon Lime mix 4 c. 
• water 4 c. 
• ice 3 c. 
• lemon-lime soda 2 c. 
• pineapple juice 2 c. 
• vodka 1 c. 
• ginger ale 
• Lime wedges, for rimming 
• Red sanding sugar, for rimming 

DIRECTIONS:

1. In a large pitcher combine Kool-Aid and water. 
2. In a large punch bowl, combine ice, kool-aid, soda, pineapple juice, vodka, and ginger ale. 
3. Use a lime wedge to rim glasses and dip in sanding sugar to coat. Pour punch into glasses to serve.

photo by: Emily Hlavac Green

Warm Tea and Cider Punch

INGREDIENTS

• Finely-crushed candy canes
• 1 1/2 oz. white chocolate liqueur
• 1 oz. blackstrap rum
• 1/2 oz. ginger liqueur
• Ice 
• Water

 DIRECTIONS

1. Dip the rim of a glass in water, then in finely crushed candy canes. 
2. Combine white chocolate liqueur, blackstrap rum, ginger liqueur, and ice in a cocktail shaker. Shake vigorously, then strain into prepared glass. 
3. Serve garnished with a bite-size gingerbread cookie, if desired. 

photo by: Brian Woodcock

INGREDIENTS

• 1/4 c. sugar
• 1 tsp. cinnamon

• 5 egg yolks
• 1/3 c. sugar
• 2 c. milk
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg, plus more for garnish
• 1 tsp. 
• vanilla
• 3/4 c. heavy cream
• 1 c. Rumchata
• Cinnamon sticks, for garnish

DIRECTIONS

1. Make cinnamon-sugar rim: Combine cinnamon and sugar on a shallow plate. Moisten the rim of each glass with water and dip into the cinnamon sugar. Set aside.
2. Make egg nog: In a large saucepan, whisk egg yolks and sugar to combine. Add milk, nutmeg, cinnamon, and vanilla, and turn on heat to medium-low. Cook for about 10 minutes, or until mixture is thick enough to coat the back of a spoon. Do not boil. (If using a candy thermometer, the mixture should reach 160 degrees F.)
3. Remove from heat, stirring in heavy cream and RumChata. Refrigerate until chilled.
4. When ready to serve, pour into cups and sprinkle with additional nutmeg. Garnish with cinnamon sticks if desired.

INGREDIENTS:

• 4 cups apple cider, chilled
• 2 cups cranberry juice cocktail, chilled
• 2 cups ginger ale, chilled
• 1 can (12oz.) frozen orange juice concentrate
• apple slices & orange slices for garnish
• frozen cranberries, optional for garnish
• or rosemary cranberry sprig for individual garnish, as shown in image

photo by SAY YES

This is literally the simplest recipe with sparkling juice of your choice and rock candy or gummy bears!

Use plastic champagne flutes. Kids (and let’s face it, adults, too!) can be clumsy with glasses they don’t use often. Plus, no one wants to clean up broken glass during a party.

Use light-colored juice. Candy that has food coloring (like the rock candy) will change the color of your juice. For the most eye-catching results, use apple, white grape or another light-colored juice. (Sparkling apple juice was used in the photos.)

Cut the juice with water if you need to. If your kids go nuts when they have juice, you won’t want them wired right before bedtime (especially if you’re adding in the candy!)

photo by Modern Parents Messy Kids

INGREDENTS:

• Blood Orange Syrup
• 1 cup sugar
• 1 cup water
• The juice of 3 blood oranges
• 1 drop red gel food coloring (optional)
• Soda
• 1 large bottle sparkling water
• 1 cup coconut milk (unsweetened)
• Basil or Mint to garnish

DIRECTIONS:

1. In a medium-sized sauce pan, add the sugar and water and bring to a boil.
2. Remove from the heat and add the blood orange juice.
3. Stir together to combine. (If you want a darker red coloring, feel free to add some food colorant to help give it that deep red color).
4. In a glass, add about ½ cup perrier then about 2 tbs. of the syrup and ¼ cup coconut cream.
5. Garnish with mint or basil and serve immediately.

photo and recipe by The Blonde Chef