Thanks to everyone for sending in your fantastic recipes! Congratulations to Andrea and Nanette & Tim for their winning concoctions. Delicious!!

Winner #1!

From Nanette and Tim in Georgia:

Champagne Sangria Punch (photos from Sara)

I made this punch for a Christmas party and I couldn't keep up with the demand. It was so very delicious and festive!

This recipe makes about 10 servings and can be increased as needed for your party size. It isn't really necessary to increase the fruit beyond 3 apples and 3 pears, as they will begin to crowd your punch bowl.

You will find that the apples and pears that are spice and wine-soaked are a wonderful treat for you or your special guests!

1 bottle chilled dry white wine

1 bottle chilled champagne (modestly good champagne will do)

3 oz. orange liqueur (Cointreau, Triple Sec, whatever you have will do)

1 tsp. vanilla extract (not imitation) - you may adjust this to your tastePrepping the night before.

2 freshly sliced pears

2 apples (sliced and cored)

1 cinnamon stick

1 tsp. ground nutmeg

2 Tbsp. mulling spices

Apple juice to taste

Cranberries for garnish

Ice Ring/Ice blocks

Apple Juice

Orange Juice

Vanilla Extract

Cranberries

In a large pitcher/container, add the pears, apples, cinnamon stick, mulling spices (I put mine in cheese cloth so that I could take it out), and nutmeg.

Add the orange liqueur and vanilla and stir.

Add the wine and stir gently.

Refrigerate overnight.

For your ice ring/ice blocks, mix 2 parts apple juice with 1 part orange juice in a sufficient quantity to fill your mold. Add ½ to 1 tsp of vanilla and adjust to taste. The taste of this juice is almost like a creamsicle. You should taste the vanilla, but it shouldn't be too strong. Adjust the amount of vanilla to your tastes.

Put a handful of cranberries in the juice mixture for a festive look.

Freeze the ice ring/ice block.

HMDWL a retro punchbowl?

When you're ready to serve, remove the mulling spices, stir the wine mixture and taste it. If it does not have a slight sweetness to it, add apple juice ¼ cup at a time to just give it a slight sweetness. The amount of juice will vary based on the sweetness of your wine and fruit.

Put your ice ring in your punch bowl, add your wine mixture to it, then slowly stir the champagne into the punch.

Serve in an ice-filled wineglass with a couple of frozen cranberries as garnish.

Voila!

Winner #2!

From Andrea in Ohio:

Hot Mint Malt

Bailey's (to taste, about 2oz. per cup - we served this on the side - at first - and people could add their own, and eventually on the 2nd or 3rd round just kind of dumped the bottle in.  Class.)

4 chocolate covered cream filled mint patties (the large ones - or 8 small)

5 C. milk

1/2 C. malted milk powder (I used Ovaltine)

1 tsp. vanilla extract.

Optional fresh whipped cream

Combine all ingredients (aside from whipped cream) in a slow cooker and simmer on low for 2 hours.  Use a hand blender or rotary beater to beat until frothy. 

Serve in mugs topped with whipped cream and candy canes or extra peppermint patties as a garnish.