In a medium saucepan, combine the juice, cinnamon stick, and cloves and bring to a boil. Reduce the heat and simmer.
Meanwhile, in a small saucepan, combine the cranberries, sugar, ground cinnamon, and 2 tablespoons of water and heat over medium-low heat, gently stirring, until the cranberries pop and are well coated with the sugar mixture.
When cool enough to handle, thread 3 to 4 berries each on 4 decorative toothpicks or skewers. Pour the mulled cranberry juice among 4 mugs and garnish with the cranberry swizzle
7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
pinch of salt
Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.
2 oz. Domaine de Canton 1 oz. vanilla vodka 2.5 oz. apple cider A few drops of lemon juice Orange zest Agave syrup
Directions:Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.