1 Lemon Twist
1 Stick of Cinnamon
1 Clove
Boiling Cider
2 oz. Rum*
Pat of Butter**

In a mug or pewter tankard, add spices and rum. Fill with cider & float Butter in top.
Notes from Marlen:
There are versions out there using vanilla ice cream but I prefer it this way.
*I prefer dark rum but either will do
**NEVER margarine!!
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This one is good and easy to make in a crockpot!

Mulled Wine

2 bottles dry red wine, like Cabernet Sauvignon
1 cup light corn syrup
1 cup water
1 square (8 inches) double-thickness cheesecloth
Peel of 1 orange
1 cinnamon stick, broken into halves
8 whole cloves
1 whole nutmeg
Orange slices, optional

Combine wine, corn syrup, and water in slow cooker. Rinse cheesecloth; squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or strip of cheesecloth. Add to slow cooker. Cover and cook on HIGH 2 to 2.5 hours. Discard spice bag; ladle into glasses. Garnish with orange slices, if desired.

Eggnog Latte

1 tablespoon General Foods International Coffees, any flavor
1/2 cup boiling water
1/2 cup eggnog
Ground nutmeg (optional)

Place instant coffee in cup or mug. Slowly pour boiling water over coffee while stirring. Stir in eggnog, heated until hot. Sprinkle with nutmeg. Serve at once. Makes 1 serving.

Hot Buttered Cow
1 lb Brown sugar
1/4 lb Soft butter
1/2 ts Vanilla
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Mace
1/4 ts Allspice
1 pinch Salt
Optional: for each serving add to mug: 1 1/2 ounces dark rum and 1/2 ounce gold or white rum

Beat sugar and butter together until thoroughly creamed and fluffy. Beat in vanilla and spices. Chill.
For each cup to be served, place 1+1/2 teaspoons batter in a preheated mug (add rum if desired) Stir well. Fill with hot milk and serve.