At this festive time of year, many river cruise lines share the best-loved holiday recipes of their passengers. Here are a few of our favorites.
From Viking River Cruises:
VIENNESE HOT CHOCOLATE
This recipe comes to us from Reiner Marks, who prepared this drink aboard Viking River Cruises ships in Europe many times. Reiner has fond memories of how much our guests enjoyed the drink, which he says “tastes delicious.” Enjoy!
3 C of low-fat milk
7 oz premium dark chocolate, grated
1 T granulated sugar
1 C heavy cream, chilled
1/2 tsp vanilla extract
1 T confectioner’s sugar
Cocoa powder or chocolate shavings
In a sauce pan, gently heat 1 C of milk with grated chocolate. Simmer over low heat until all chocolate has dissolved. Combine remaining milk and granulated sugar in another saucepan and gently heat, whisking until all sugar has dissolved. Add chocolate mix to sugared milk and continue simmering over low. In a bowl, whisk heavy cream and vanilla together on high slowly adding confectioner’s sugar until peaks form. Remove hot chocolate from heat and divide into cups. Place a generous dollop of whipped cream on top of each. Garnish with a pinch of cocoa powder or sprinkle with chocolate shavings and serve.
Makes 4-6 servings, depending on mug size.
GLÜHWEIN (HOT MULLED WINE)
Around the Christmas season, public houses in nearly every European town offer mulled wine as a delicious antidote to the season’s chill. To warm up on a stormy evening or put yourself in a celebratory mood, you can make your own glühwein at home.
4 qts dry red wine (e.g., zinfandel, pinot, burgundy)
1 C white sugar (more to taste)
1 pt brandy
12 whole cloves
1/8 tsp allspice
1/8 tsp mace
1 qt dry white wine
6 cinnamon sticks
1 orange, sliced
Pour red wine into a 3-gal pot (or larger) and begin gentle heating. Add sugar and spices. Stir until sugar is dissolved. Add brandy and white wine, slices of 1 orange and the lemon. Steep for 1 hour over low heat. Serve hot and garnish with orange slices or a cinnamon stick.
Makes 12-15 servings.
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