Put a Warm Smile on Your Mug !
Mugs o’ Joy: Delicious Hot Drinks
is a recipe book filled to the brim with instructions to make dozens of time-honored hot beverages from around the world, including many delectable variations.
Detailed directions show you how to prepare dozens of tasty traditional hot Coffee, Tea, Tisane, Cocoa, Punch, Nog, and Grog drinks and much more — there are even 39 varieties of International Coffee!
Plus tantalizing original concoctions certain to put a smile on your mug:
~ Oranginger Zinger ~ Saffronia ~ Hot Salted Malted Mocha
~ Mocha Bianco ~ Cider Citrus Punch ~ Hot Avalanche
~ Hot Maple Mint Milk ~ El Cacao Calor ~ Nice Hawaiian Punch
~ and dozens more !
First published in 1998, this new Twentieth Anniversary Edition of MUGS is thoroughly revised with new recipes and redesigned featuring photographs of antique miniature mugs in the author’s collection.
Ron J. Suresha is an award-winning author / editor of more than a dozen books of nonfiction, fiction, poetry, art, and folklore. Originally from Detroit, Michigan, he lives now in New Milford, Connecticut.
Genre: COOKING / Beverages / GeneralThird revised edition; first time with a book spine and glossy cover. Previous editions were self-published chapbooks that sold through its 1st (250 copies), 1st revised (300 copies), and 2nd revised (300 copies).
Buttery Batter Rum
The traditional Yankee version of this floats the butter on the top of the mixture, but I prefer this subtler treatment of blending the sugar and spices in the butter at the beginning and topping it all off with fresh whipped cream.
Butter batter:
¼ lb soft butter
2 Tbsp brown or turbinado sugar
½ tsp cinnamon
¼ tsp each ground nutmeg, allspice, mace, & clove
pinch salt
1 tsp vanilla extract
Beat sugar and butter together until thoroughly creamed and fluffy. Beat in vanilla and spices. Cover and chill.
1½ oz dark rum
½ oz gold or white rum
3 c boiling water or apple juice or cider
fresh whipped cream, grated nutmeg
For each serving, place batter in a preheated mug along with 1½ oz dark rum and ½ oz gold or white rum. Fill with boiling water (or apple juice or cider) and stir well. Top with whipped cream and fresh grated nutmeg and serve.
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Vin Brûlé
Dim the lights for this delicious and dramatic drink, noted for its chill-banishing properties. Makes 4 6-oz servings.
bottle dry red wine
4 sticks cinnamon, broken in pieces
3 Tbsp sugar
peel 1 orange
Place ingredients in covered saucepan and heat almost to boil; turn off heat. Uncover and ignite with a match — it will burst briefly into a tall blue flame. After the flame dies down, remove from heat, strain, and serve.
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Italian
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Already translated.
Translated by Veronica Maiolo
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Portuguese
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Already translated.
Translated by Fabiana Resende
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Author review: Fabiana did a fabulous job translating into Portuguese my little recipe book, MUGS O’ JOY, now titled CANECAS D’ALEGRIA. This challenging translation is excellent and Fabiana has a very pleasant attitude. This was a challenging cookbook to translate, with many idiomatic and unique ingredients, and conversion of measurement equivalents, and Fabiana adroitly handled the task. Highly recommended. |
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Spanish
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Already translated.
Translated by Priscila Vera Schmidt
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