Holiday Drinks From Around the World

Coquito- Puerto Rico

If you love eggnog but want to spruce things up, make this! Coquito is a creamy coconut rum drink essential for any Puerto Rico Christmas festivity.

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 1 hour and 5 minutes to overnight

Yield: 8 servings

Ingredients:

• 12 oz. can Harris Teeter Evaporated Milk
• 14 oz. can Harris Teeter Sweetened Condensed Milk
• 15 oz. can cream of coconut (like Coco Lopez)
• ¼ tsp. ground cinnamon
• Pinch of ground nutmeg
• 1 tsp. Harris Teeter Pure Vanilla Extract
• 1 ½ cups white rum

Directions:

Combine all ingredients in a blender and process on high. Refrigerate for at least one hour or overnight. Stir before pouring into a small, cold glass. Garnish with a cinnamon stick or grated nutmeg, if desired.

Wassail- England

This delicious warm cider drink combines the flavors of orange and apple with cinnamon and spices. Prepared in a crock pot, our Wassail recipe is at the ready for any cold winter evening.

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours, 5 minutes

Yield: 10 cups

Ingredients:

• ½ gallon Harris Teeter Apple Cider
• 2 cups Harris Teeter Orange Juice
• Juice from 2 lemons
• 4 cinnamon sticks
• 12 whole cloves
• ½ tsp. ground ginger
• ¼ tsp ground nutmeg
• Garnish: 1 orange and 1 apple, sliced

Directions:

Combine all ingredients (except the fruit garnish) in a crock pot and let it cook on low for 6-8 hours. Before serving, add sliced fruits to the bowl of the crockpot. Serve warm.

Gløgg- Scandinavia

This cold-weather winner is nothing more than red wine infused with spices. Our version steeps the wine with bright berries, too, for spectacular results.

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 6 servings

Ingredients:

• ½ cup HT Traders Wildflower Honey (or more to taste)
• 1 lb. Harris Teeter Triple Berry Blend, frozen
• 1 thumb sized piece of ginger
• 1 tsp. whole cloves
• 3 star anise
• 1 cinnamon stick
• 1 bottle of red wine
• 3 cups water

Directions:

Combine water, berries and honey in a pot with lid and bring to a boil, reduce heat and let it simmer for 10 min. Use a handheld immersion blender to puree the berries into the water. Pour everything through a sieve, using a spoon to squeeze all the liquid out of the berry pulp.

Pour the berry juice back into the pot and discard the pulp. Add all the spices and let it simmer under a lid for 20-30 min. Add the red wine and gently heat the glogg without boiling it. As soon as the Gløgg is warm enough, strain through a sieve and serve it straight away.

Cola de Mono- Chile

We’re getting White Russian vibes with this traditional Chilean Cola de Mono recipe. Can’t find pisco in your area? This recipe is great with white rum or tequila, too.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: A few hours to overnight – to allow the beverage to chill

Yield: 8 servings

Ingredients:

• 1 cup Harris Teeter Granulated Sugar
• 1 cup cold water
• 4 cinnamon sticks
• 2 whole cloves
• 4 cups Harris Teeter Whole Milk
• 2 cups extra strong brewed coffee, chilled
• 1 ½ cups Chilean pisco (can substitute white rum or tequila if unavailable in your area)
• 1 tsp. Harris Teeter Pure Vanilla Extract

Directions:

Combine the sugar, water, and cinnamon sticks in a small sauce pan. Bring to a boil and stir until the sugar is dissolved. Remove from heat and allow to cool.

Add the syrup, along with the cinnamon sticks, to a pitcher with the remaining ingredients. Refrigerate until completely chilled, a few hours or overnight. Serve in small tumbler glasses.