Drinky Drink: Holiday Edition

Although the daylight hours are growing increasingly short and the stress of exams draws ever nearer, the holiday season and all of its delicious treats are also just around the corner. To celebrate, FM has compiled holiday drink recipes with the help of a few Harvard faculty members to encourage everyone to take a break for some seasonal festivities.

1. Prerna Singh, Assistant Professor of Government recommends hot buttered rum: “It’s easy to make and really warming.”

Directions:

In a bowl, cream together butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water, stir well (a cinnamon stick adds flavor and panache), and serve immediately.

2. Gregory Tucci, Co-Director of Undergraduate Studies and Senior Lecturer on Chemistry, recommends mulled cider. “There was not one molecule of the cider left over,” he says of the last time he served this specialty. “It smells and tastes delicious.”

Ingredients:

1 gallon apple cider

20 bags Martinelli’s Gold Medal Mulling Spices

3. R.J. Jenkins, resident tutor in Lowell House and head TF of English 154: “Literature and Sexuality,” recommends Godiva Dark Chocolate Peppermintini.

Ingredients:

Melted Godiva Dark Chocolate cut gently with warm milk to desired consistency

A generous splash of Peppermint Schnapps

Serve piping hot in a warm martini glass with a candy cane on the rim