Three Drink Recipes to Celebrate the First Day of Fall

I can't believe that it is already fall, but here it is.  In honor of the first day of fall, I thought I would share three fall drink recipes that sound delicious!  Hope you enjoy them! Let me know what you think.

Spiked Apple Punch Recipe from Mother Nature Network:

This party beverage works well both hot and cold. With one 750-milliliter bottle of grain alcohol, you can serve about 36 people and get them all feeling seasonal with the apple and cinnamon flavors.

Prep time: 5 minutes, Cook time: 30 minutes

Ingredients

1.) 1 gallon apple juice

2.) 1 gallon apple cider

3.) 3 cups white sugar

4.)  8 cinnamon sticks

5.) 1 bottle 190 proof grain alcohol (750 ml)

Directions

1.) In a large pot, combine juice, cidar, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.

2.) When cool, stir in grain alcohol.

3.) Transfer to large serving dish and let guests ladle into cups. Garnish with additional cinnamon sticks or apple slices, if desired.

Winter Fruit Sangria from Better Homes & Gardens:

Ingredients

1.) 6 dried Calimyrna (light) figs, sliced

2.) 6 dried apricots, cut into slivers

3.) 1/2 cup dried cranberries

4.) 1/2 cup raisins

5.) 1/4 cup brandy

6.) 2 tablespoons honey

7.) 1 750 milliliter bottle Rioja or Merlot

8.) 1 10 ounce bottle club soda

Directions

1.) In a saucepan stir together the dried fruits, brandy, and honey.

2.) Cook over medium-low heat until simmering.

3.) Remove from heat; cool slightly.

4.) Add wine; stir.

5.) Refrigerate up to 24 hours.

6.) To serve, strain sangria into a pitcher.  Add ice cubes and club soda; stir gently.

Makes 8 servings

Mexican Hot Chocolate from Village Green:

Ingredients

1.) 2 cups reduced-fat (2 percent) evaporated milk2.) 1/2 cup whole milk3.) 1/2 cup chocolate liqueur4.) 1 teaspoon vanilla extract5.) 1/4 cup sugar6.) 1 tablespoon unsweetened cocoa7.) 1 1/2 teaspoons ground cinnamon8.) 1/4 teaspoon ancho chili powder9.) 10 cinnamon sticks10.) 1 dried red chile11.) 2 1/2 ounces bittersweet chocolate, broken into pieces12.) 1/4 cup heavy whipping cream

Directions

1.) Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan.2.) Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm.3.) Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes.4.) Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form.5.) Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.

What are some of your favorite fall drinks?