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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_104631":{"type":"posts","id":"bayareabites_104631","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104631","score":null,"sort":[1450108836000]},"guestAuthors":[],"slug":"taste-test-6-california-eggnogs","title":"Holiday Taste Test: 6 California Eggnogs","publishDate":1450108836,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n","blocks":[],"excerpt":"It’s not Christmas without eggnog--but which store-bought eggnog is the best? \r\n","status":"publish","parent":0,"modified":1450137887,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":837},"headData":{"title":"Holiday Taste Test: 6 California Eggnogs | KQED","description":"It’s not Christmas without eggnog--but which store-bought eggnog is the best? \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Taste Test: 6 California Eggnogs","datePublished":"2015-12-14T16:00:36.000Z","dateModified":"2015-12-15T00:04:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104631 http://ww2.kqed.org/bayareabites/?p=104631","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/","disqusTitle":"Holiday Taste Test: 6 California Eggnogs","source":"Reviews","sourceUrl":"https://ww2.kqed.org/bayareabites/category/reviews/","path":"/bayareabites/104631/taste-test-6-california-eggnogs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104631/taste-test-6-california-eggnogs","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_1763","bayareabites_10"],"tags":["bayareabites_15137","bayareabites_15139","bayareabites_15138","bayareabites_558","bayareabites_14995","bayareabites_557","bayareabites_3138","bayareabites_15140","bayareabites_8911"],"featImg":"bayareabites_104622","label":"source_bayareabites_104631"},"bayareabites_75158":{"type":"posts","id":"bayareabites_75158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75158","score":null,"sort":[1388707415000]},"guestAuthors":[],"slug":"winter-cocktails-review-and-post-holiday-drink-picks","title":"\"Winter Cocktails\" Review and Post-Holiday Drink Picks","publishDate":1388707415,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n","blocks":[],"excerpt":"Time to relax from the holiday frenzy with the perfect drink. We've got your post-holiday cocktail recipes covered, with a review of the new Winter Cocktails, plus great recipes from our archives and offbeat, mostly local sparklers to put the fizz in your new year.","status":"publish","parent":0,"modified":1550268459,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1011},"headData":{"title":"\"Winter Cocktails\" Review and Post-Holiday Drink Picks | KQED","description":"Time to relax from the holiday frenzy with the perfect drink. We've got your post-holiday cocktail recipes covered, with a review of the new Winter Cocktails, plus great recipes from our archives and offbeat, mostly local sparklers to put the fizz in your new year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"\"Winter Cocktails\" Review and Post-Holiday Drink Picks","datePublished":"2014-01-03T00:03:35.000Z","dateModified":"2019-02-15T22:07:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75158 http://blogs.kqed.org/bayareabites/?p=75158","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/02/winter-cocktails-review-and-post-holiday-drink-picks/","disqusTitle":"\"Winter Cocktails\" Review and Post-Holiday Drink Picks","path":"/bayareabites/75158/winter-cocktails-review-and-post-holiday-drink-picks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75158/winter-cocktails-review-and-post-holiday-drink-picks","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_1244","bayareabites_588","bayareabites_12550","bayareabites_1763","bayareabites_119"],"tags":["bayareabites_89","bayareabites_12855","bayareabites_3138","bayareabites_1755","bayareabites_1686","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_75795","label":"bayareabites"},"bayareabites_53213":{"type":"posts","id":"bayareabites_53213","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53213","score":null,"sort":[1356109990000]},"guestAuthors":[],"slug":"cranberry-rosemary-white-christmas-sangria","title":"Cranberry & Rosemary White \"Christmas\" Sangria","publishDate":1356109990,"format":"video","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>[contextly_sidebar id=\"duHPt43jfl77VsgTmVqrkYCFUJpDhmKG\"]2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Who doesn't love a seasonal sangria? The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. ","status":"publish","parent":0,"modified":1545168160,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":541},"headData":{"title":"Cranberry & Rosemary White \"Christmas\" Sangria | KQED","description":"Who doesn't love a seasonal sangria? The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cranberry & Rosemary White \"Christmas\" Sangria","datePublished":"2012-12-21T17:13:10.000Z","dateModified":"2018-12-18T21:22:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53213 http://blogs.kqed.org/bayareabites/?p=53213","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/21/cranberry-rosemary-white-christmas-sangria/","disqusTitle":"Cranberry & Rosemary White \"Christmas\" Sangria","videoEmbed":"http://www.youtube.com/embed/GRej-WH1nAA","path":"/bayareabites/53213/cranberry-rosemary-white-christmas-sangria","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53213/cranberry-rosemary-white-christmas-sangria","authors":["5362"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_1244","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_558","bayareabites_3138","bayareabites_1686","bayareabites_1100","bayareabites_14748"],"featImg":"bayareabites_53243","label":"bayareabites_15122"},"bayareabites_36101":{"type":"posts","id":"bayareabites_36101","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36101","score":null,"sort":[1323025279000]},"guestAuthors":[],"slug":"holiday-cocktails-for-a-crowd","title":"Holiday Cocktails for a Crowd","publishDate":1323025279,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n","blocks":[],"excerpt":"Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ","status":"publish","parent":0,"modified":1449087760,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1661},"headData":{"title":"Holiday Cocktails for a Crowd | KQED","description":"Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Cocktails for a Crowd","datePublished":"2011-12-04T19:01:19.000Z","dateModified":"2015-12-02T20:22:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36101 http://blogs.kqed.org/bayareabites/?p=36101","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/","disqusTitle":"Holiday Cocktails for a Crowd","path":"/bayareabites/36101/holiday-cocktails-for-a-crowd","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36101/holiday-cocktails-for-a-crowd","authors":["5038"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_1763","bayareabites_119"],"tags":["bayareabites_799","bayareabites_558","bayareabites_14760","bayareabites_3138","bayareabites_8548"],"featImg":"bayareabites_36165","label":"bayareabites_15122"},"bayareabites_20275":{"type":"posts","id":"bayareabites_20275","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20275","score":null,"sort":[1293033607000]},"guestAuthors":[],"slug":"10-last-minute-holiday-cocktails","title":"10 Last Minute Holiday Cocktails","publishDate":1293033607,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"540\" height=\"281\" class=\"alignnone size-full wp-image-20276\">\u003c/a>\u003cbr>\n\u003cem>Boozy Eggnog. Photo Credit: Kelly Carambula, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Admit it. We've all been there. You want to do something different than champagne and you can't bear to look at another pomegranate cocktail. Where to turn? What to do? Well my family's a big drinking family around the holidays and between the five of us, lots of tipple research occurs. I wanted to share with you today a few recipes that are easy to throw together in a pinch. Perfect for unexpected company or those looming late night gift-wrapping marathons. \u003c/p>\n\u003cp>\u003cstrong>1)\u003c/strong> \u003ca href=\"http://www.chow.com/recipes/27973-old-pal\">The Old Pal\u003c/a>: How can you not love a drink that's named The Old Pal? And even better: it's a strong whiskey, Campari, Vermouth blend reminiscent of a Manhattan that takes less than 5 minutes to shake up. \u003ca href=\"http://www.chow.com/galleries/148/whiskey-cocktails-for-new-years-eve/2341/old-pal\">CHOW\u003c/a> introduced us to it recently, and we've been enjoying them ever since. For a long night with the relatives, this is the one to turn to. Guaranteed to loosen everyone up. \u003c/p>\n\u003cp>\u003cstrong>2)\u003c/strong> \u003ca href=\"http://www.realsimple.com/food-recipes/browse-all-recipes/bourbon-ginger-snap-00000000047351/index.html\">Bourbon Gingersnap\u003c/a>: Real Simple's Bourbon Gingersnap is the perfect warm-me-up cocktail for a night in at home. And there's something seemingly healthy about its blend of fresh juices, grated ginger, bourbon and honey that helps assuage the guilt of overimbibing. \u003c/p>\n\u003cp>\u003cstrong>3) \u003c/strong>\u003ca href=\"http://eatmakeread.com/2010/12/17/happy-hour-boozy-egg-nog/\">Boozy Eggnog\u003c/a>: Kelly Carambula's blog, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>, is always a winning resource for fresh, seasonal cocktails (she posts a new one each Friday) and this past week she rocked the spiked eggnog. It's not quite homemade--it's really store-bought eggnog with a glug of whiskey and a few spices, but it's a busy time of year and this does the trick for me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4)\u003c/strong>\u003ca href=\"http://www.thekitchn.com/thekitchn/liquor/quick-and-easy-thanksgiving-cocktail-the-poinsettia-straight-up-cocktails-and-spirits-070106\"> The Poinsettia\u003c/a>: \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> posted a simple holiday recipe for a champagne-based cocktail made with a little cranberry juice and Cointreau. It takes all of ten seconds to throw together, is pretty and festive, and has holiday written all over it. \u003c/p>\n\u003cp>\u003cstrong>5)\u003c/strong> \u003ca href=\"http://www.readymade.com/magazine/article/mixology_tea_spiked_cocktails\">Tea-Spiked Cocktails\u003c/a>: Impress the neighbors this year with something a little new from \u003ca href=\"http://www.readymade.com/\">Ready Made Magazine\u003c/a>: a variety of great drinks made with tea. The La Valencia, made with lemon, chamomile-infused rye whiskey, and sherry is my personal favorite. \u003c/p>\n\u003cp>\u003cstrong>6)\u003c/strong> \u003ca href=\"http://www.marthastewart.com/recipe/blood-orange-punch?backto=true\">Blood Orange Punch\u003c/a>: O.k., o.k., I turn to Martha not just for baking advice. She has mean cocktail ideas, too. And this year was no exception. We generally do some version of heavily-spiked punch at Thanksgiving because it works well for larger crowds and it's easy to manage. The Blood Orange punch appealed to the young and old this year: not too sweet and not too strong. When a punch is in order, this is a safe and delicious bet. \u003c/p>\n\u003cp>\u003cstrong>7)\u003c/strong> \u003ca href=\"http://www.instyle.com/instyle/package/general/photos/0,,20441620_20441324,00.html\">Vita Coca Crantini:\u003c/a> Coconut Juice is all the rage these days and recently In Style Magazine decided to add a little vodka, frozen cranberries, and cranberry juice to the refreshing tropical juice and call it a day. The result is a martini that's almost creamy, bright, and crisp. I'd never thought about using coconut water as a mixer before stumbling upon this recipe, and now I'm hooked. \u003c/p>\n\u003cp>\u003cstrong>8)\u003c/strong> \u003ca href=\"http://www.bonappetit.com/recipes/2010/12/hot_peppermint_patty\">Hot Peppermint Patty\u003c/a>: When you've had enough of the eggnog and fruity cocktails, sometimes a spiked hot chocolate is in order. And Bon Appetit's version is to die for: With whole milk, bittersweet chocolate and crème de cacao, it's the perfect indulgent drink for a rainy winter night. I love making these after dinner when friends are just sitting around chatting. We do them with a little whiskey or kahlua (or both).\u003c/p>\n\u003cp>\u003cstrong>9)\u003c/strong> \u003ca href=\"http://www.foodnetwork.com/recipes/jamie-oliver/hot-toddy-recipe/index.html\">Hot Toddy\u003c/a>: You can't talk about spiked holiday cocktails without mentioning the Hot Toddy. That just wouldn't be right. And for those of you who have lived in states with real, bitter winters -- you know the magic of a Hot Toddy come February. But even here in the Bay Area, nothing sounds better to me on occasion, and Jamie Oliver's recipe is my favorite due to his addition of malt powder and real vanilla pods. This one takes a little more time, but it's absolutely worth it in the end. A keeper in my holiday cocktail arsenal. \u003c/p>\n\u003cp>\u003cstrong>10)\u003c/strong> \u003ca href=\"http://simplyrecipes.com/recipes/hot_mulled_cider/\">Hot Mulled Spiked Cider\u003c/a>: Elise's recipe for hot apple cider over at \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes\u003c/a> is really quite perfect. She uses a blend of allspice berries, cloves, and cardamom pods. While I realize these aren't necessarily ingredients you have laying around the kitchen at all times, with a little pre-planning this cider is a special treat guests won't forget. Elise mentions adding rum, bourbon, or brandy to spike it. I also think Tuaca would be nice. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What did we miss? What are you favorite holiday cocktails that you enjoy and rely on year after year?\u003c/p>\n\n","blocks":[],"excerpt":"Need a last minute holiday cocktail idea? Megan Gordon has you covered with everyone from a new twist on a Hot Toddy to a refreshing Blood Orange Punch. ","status":"publish","parent":0,"modified":1292978179,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":805},"headData":{"title":"10 Last Minute Holiday Cocktails | KQED","description":"Need a last minute holiday cocktail idea? Megan Gordon has you covered with everyone from a new twist on a Hot Toddy to a refreshing Blood Orange Punch. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Last Minute Holiday Cocktails","datePublished":"2010-12-22T16:00:07.000Z","dateModified":"2010-12-22T00:36:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20275 http://blogs.kqed.org/bayareabites/?p=20275","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/22/10-last-minute-holiday-cocktails/","disqusTitle":"10 Last Minute Holiday Cocktails","path":"/bayareabites/20275/10-last-minute-holiday-cocktails","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"540\" height=\"281\" class=\"alignnone size-full wp-image-20276\">\u003c/a>\u003cbr>\n\u003cem>Boozy Eggnog. Photo Credit: Kelly Carambula, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Admit it. We've all been there. You want to do something different than champagne and you can't bear to look at another pomegranate cocktail. Where to turn? What to do? Well my family's a big drinking family around the holidays and between the five of us, lots of tipple research occurs. I wanted to share with you today a few recipes that are easy to throw together in a pinch. Perfect for unexpected company or those looming late night gift-wrapping marathons. \u003c/p>\n\u003cp>\u003cstrong>1)\u003c/strong> \u003ca href=\"http://www.chow.com/recipes/27973-old-pal\">The Old Pal\u003c/a>: How can you not love a drink that's named The Old Pal? And even better: it's a strong whiskey, Campari, Vermouth blend reminiscent of a Manhattan that takes less than 5 minutes to shake up. \u003ca href=\"http://www.chow.com/galleries/148/whiskey-cocktails-for-new-years-eve/2341/old-pal\">CHOW\u003c/a> introduced us to it recently, and we've been enjoying them ever since. For a long night with the relatives, this is the one to turn to. Guaranteed to loosen everyone up. \u003c/p>\n\u003cp>\u003cstrong>2)\u003c/strong> \u003ca href=\"http://www.realsimple.com/food-recipes/browse-all-recipes/bourbon-ginger-snap-00000000047351/index.html\">Bourbon Gingersnap\u003c/a>: Real Simple's Bourbon Gingersnap is the perfect warm-me-up cocktail for a night in at home. And there's something seemingly healthy about its blend of fresh juices, grated ginger, bourbon and honey that helps assuage the guilt of overimbibing. \u003c/p>\n\u003cp>\u003cstrong>3) \u003c/strong>\u003ca href=\"http://eatmakeread.com/2010/12/17/happy-hour-boozy-egg-nog/\">Boozy Eggnog\u003c/a>: Kelly Carambula's blog, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>, is always a winning resource for fresh, seasonal cocktails (she posts a new one each Friday) and this past week she rocked the spiked eggnog. It's not quite homemade--it's really store-bought eggnog with a glug of whiskey and a few spices, but it's a busy time of year and this does the trick for me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4)\u003c/strong>\u003ca href=\"http://www.thekitchn.com/thekitchn/liquor/quick-and-easy-thanksgiving-cocktail-the-poinsettia-straight-up-cocktails-and-spirits-070106\"> The Poinsettia\u003c/a>: \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> posted a simple holiday recipe for a champagne-based cocktail made with a little cranberry juice and Cointreau. It takes all of ten seconds to throw together, is pretty and festive, and has holiday written all over it. \u003c/p>\n\u003cp>\u003cstrong>5)\u003c/strong> \u003ca href=\"http://www.readymade.com/magazine/article/mixology_tea_spiked_cocktails\">Tea-Spiked Cocktails\u003c/a>: Impress the neighbors this year with something a little new from \u003ca href=\"http://www.readymade.com/\">Ready Made Magazine\u003c/a>: a variety of great drinks made with tea. The La Valencia, made with lemon, chamomile-infused rye whiskey, and sherry is my personal favorite. \u003c/p>\n\u003cp>\u003cstrong>6)\u003c/strong> \u003ca href=\"http://www.marthastewart.com/recipe/blood-orange-punch?backto=true\">Blood Orange Punch\u003c/a>: O.k., o.k., I turn to Martha not just for baking advice. She has mean cocktail ideas, too. And this year was no exception. We generally do some version of heavily-spiked punch at Thanksgiving because it works well for larger crowds and it's easy to manage. The Blood Orange punch appealed to the young and old this year: not too sweet and not too strong. When a punch is in order, this is a safe and delicious bet. \u003c/p>\n\u003cp>\u003cstrong>7)\u003c/strong> \u003ca href=\"http://www.instyle.com/instyle/package/general/photos/0,,20441620_20441324,00.html\">Vita Coca Crantini:\u003c/a> Coconut Juice is all the rage these days and recently In Style Magazine decided to add a little vodka, frozen cranberries, and cranberry juice to the refreshing tropical juice and call it a day. The result is a martini that's almost creamy, bright, and crisp. I'd never thought about using coconut water as a mixer before stumbling upon this recipe, and now I'm hooked. \u003c/p>\n\u003cp>\u003cstrong>8)\u003c/strong> \u003ca href=\"http://www.bonappetit.com/recipes/2010/12/hot_peppermint_patty\">Hot Peppermint Patty\u003c/a>: When you've had enough of the eggnog and fruity cocktails, sometimes a spiked hot chocolate is in order. And Bon Appetit's version is to die for: With whole milk, bittersweet chocolate and crème de cacao, it's the perfect indulgent drink for a rainy winter night. I love making these after dinner when friends are just sitting around chatting. We do them with a little whiskey or kahlua (or both).\u003c/p>\n\u003cp>\u003cstrong>9)\u003c/strong> \u003ca href=\"http://www.foodnetwork.com/recipes/jamie-oliver/hot-toddy-recipe/index.html\">Hot Toddy\u003c/a>: You can't talk about spiked holiday cocktails without mentioning the Hot Toddy. That just wouldn't be right. And for those of you who have lived in states with real, bitter winters -- you know the magic of a Hot Toddy come February. But even here in the Bay Area, nothing sounds better to me on occasion, and Jamie Oliver's recipe is my favorite due to his addition of malt powder and real vanilla pods. This one takes a little more time, but it's absolutely worth it in the end. A keeper in my holiday cocktail arsenal. \u003c/p>\n\u003cp>\u003cstrong>10)\u003c/strong> \u003ca href=\"http://simplyrecipes.com/recipes/hot_mulled_cider/\">Hot Mulled Spiked Cider\u003c/a>: Elise's recipe for hot apple cider over at \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes\u003c/a> is really quite perfect. She uses a blend of allspice berries, cloves, and cardamom pods. While I realize these aren't necessarily ingredients you have laying around the kitchen at all times, with a little pre-planning this cider is a special treat guests won't forget. Elise mentions adding rum, bourbon, or brandy to spike it. I also think Tuaca would be nice. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What did we miss? What are you favorite holiday cocktails that you enjoy and rely on year after year?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20275/10-last-minute-holiday-cocktails","authors":["5072"],"categories":["bayareabites_1244","bayareabites_1763"],"tags":["bayareabites_3137","bayareabites_89","bayareabites_557","bayareabites_3138"],"label":"bayareabites"},"bayareabites_19213":{"type":"posts","id":"bayareabites_19213","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19213","score":null,"sort":[1291305639000]},"guestAuthors":[],"slug":"getting-hot-chocolate-up-on-its-feet","title":"Getting Hot Chocolate Up On Its Feet","publishDate":1291305639,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n","blocks":[],"excerpt":"But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic Double Indemnity, \"I wonder if a little rum would get this back on its feet?\"","status":"publish","parent":0,"modified":1388450582,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":587},"headData":{"title":"Getting Hot Chocolate Up On Its Feet | KQED","description":"But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic Double Indemnity, "I wonder if a little rum would get this back on its feet?"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Getting Hot Chocolate Up On Its Feet","datePublished":"2010-12-02T16:00:39.000Z","dateModified":"2013-12-31T00:43:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19213 http://blogs.kqed.org/bayareabites/?p=19213","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/","disqusTitle":"Getting Hot Chocolate Up On Its Feet","path":"/bayareabites/19213/getting-hot-chocolate-up-on-its-feet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19213/getting-hot-chocolate-up-on-its-feet","authors":["5016"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1763","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_8359","bayareabites_147","bayareabites_89","bayareabites_3138","bayareabites_1721","bayareabites_8548"],"label":"bayareabites"},"bayareabites_8985":{"type":"posts","id":"bayareabites_8985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8985","score":null,"sort":[1261062031000]},"guestAuthors":[],"slug":"champagne-holiday-cocktails","title":" Champagne Holiday Cocktails","publishDate":1261062031,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/champagne-cocktail-300x291.jpg\" alt=\"champagne cocktail\" title=\"champagne cocktail\" width=\"300\" height=\"291\" class=\"aligncenter size-medium wp-image-8986\">\u003cbr>\nWhen I was a kid, I always imagined I would grow up to wear strappy high heels with designer dresses and that I would dash off to parties full of urbane conversations. At these events I would drink champagne cocktails. Blame it on a childhood watching too many Doris Day and Deborah Kerr movies, but my real-life adulthood never quite lived up to my \u003ca href=\"http://www.imdb.com/media/rm2279382272/tt0053172\">Pillow Talk\u003c/a> expectations. \u003c/p>\n\u003cp>After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.\u003c/p>\n\u003cp>There are so many reasons to serve champagne cocktails, but the top three are:\u003c/p>\n\u003cp>1.\tChampagne (or prosecco, cava, or any other sparkling wine) tastes delightful when mixed with other alcoholic beverages. \u003c/p>\n\u003cp>2.\tThe shimmering splendor of a champagne cocktail, particularly when partnered with alcohols that have a rich color, make them perfect for the holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3.\tChampagne cocktails are effortless to prepare. \u003c/p>\n\u003cp>Making this elegant fizzy drink is as easy as pouring two or more types of alcohol into a glass. This means that even the failed martini makers among us can feel like accomplished bartenders. The original champagne cocktail consists of champagne, bitters and sugar, but as I'm not a big fan of bitters, I go for sweeter amalgamations. Port, Muscat or other dessert wines are my top choices, although raspberry, cherry and pear liqueurs are a close second. Grand Marnier, Cointreau, and brandy also work well, and I hear blueberry schnapps makes a gorgeous aperitif. But honestly, just mix in whatever sounds good to you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It doesn't matter if you're having a chic cocktail party or an intimate celebration dinner; it's easy to add a splash of Doris Day chic to your holiday season.\u003cbr>\n\u003cstrong>\u003cbr>\nHow to Make a Champagne Cocktail: \u003c/strong>\u003cbr>\nPlace 1 ounce of your chosen alcohol into champagne flute and then fill with champagne, prosecco, cava or sparkling wine. \u003c/p>\n\n","blocks":[],"excerpt":"After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.","status":"publish","parent":0,"modified":1260984750,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":367},"headData":{"title":"Champagne Holiday Cocktails | KQED","description":"After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day ("probably" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":" Champagne Holiday Cocktails","datePublished":"2009-12-17T15:00:31.000Z","dateModified":"2009-12-16T17:32:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8985 http://blogs.kqed.org/bayareabites/?p=8985","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/17/champagne-holiday-cocktails/","disqusTitle":" Champagne Holiday Cocktails","path":"/bayareabites/8985/champagne-holiday-cocktails","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/champagne-cocktail-300x291.jpg\" alt=\"champagne cocktail\" title=\"champagne cocktail\" width=\"300\" height=\"291\" class=\"aligncenter size-medium wp-image-8986\">\u003cbr>\nWhen I was a kid, I always imagined I would grow up to wear strappy high heels with designer dresses and that I would dash off to parties full of urbane conversations. At these events I would drink champagne cocktails. Blame it on a childhood watching too many Doris Day and Deborah Kerr movies, but my real-life adulthood never quite lived up to my \u003ca href=\"http://www.imdb.com/media/rm2279382272/tt0053172\">Pillow Talk\u003c/a> expectations. \u003c/p>\n\u003cp>After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.\u003c/p>\n\u003cp>There are so many reasons to serve champagne cocktails, but the top three are:\u003c/p>\n\u003cp>1.\tChampagne (or prosecco, cava, or any other sparkling wine) tastes delightful when mixed with other alcoholic beverages. \u003c/p>\n\u003cp>2.\tThe shimmering splendor of a champagne cocktail, particularly when partnered with alcohols that have a rich color, make them perfect for the holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3.\tChampagne cocktails are effortless to prepare. \u003c/p>\n\u003cp>Making this elegant fizzy drink is as easy as pouring two or more types of alcohol into a glass. This means that even the failed martini makers among us can feel like accomplished bartenders. The original champagne cocktail consists of champagne, bitters and sugar, but as I'm not a big fan of bitters, I go for sweeter amalgamations. Port, Muscat or other dessert wines are my top choices, although raspberry, cherry and pear liqueurs are a close second. Grand Marnier, Cointreau, and brandy also work well, and I hear blueberry schnapps makes a gorgeous aperitif. But honestly, just mix in whatever sounds good to you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It doesn't matter if you're having a chic cocktail party or an intimate celebration dinner; it's easy to add a splash of Doris Day chic to your holiday season.\u003cbr>\n\u003cstrong>\u003cbr>\nHow to Make a Champagne Cocktail: \u003c/strong>\u003cbr>\nPlace 1 ounce of your chosen alcohol into champagne flute and then fill with champagne, prosecco, cava or sparkling wine. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8985/champagne-holiday-cocktails","authors":["5016"],"categories":["bayareabites_1244","bayareabites_1763"],"tags":["bayareabites_3137","bayareabites_3138"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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