Hot Spiced Lemonade Recipes

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

Steps:

• Put the fennel seeds and star anise into a small skillet and toast for 15 seconds. Grind to a powder in an electric spice grinder. Place the spice mix, 2 cups water, the ice, sugar, ginger, lemon juice and mint leaves into a blender and pulse until the ice is crushed. Serve cold.

Steps:

• Preheat a grill to medium-high.
• Combine the lemons, limes and oranges in a medium bowl and toss with 1/4 cup of the sugar to coat. Sprinkle with a generous pinch of salt.
• Place the fruit, cut-side down, on the grill; cook until dark brown grill marks appear, 5 to 8 minutes. Remove to a plate and let cool. Cut 2 lemon halves into slices and set aside for garnish.
• Combine the remaining 1 1/2 cups sugar with 2 cups water in a saucepot over medium heat. Cook until the sugar is fully melted, about 5 minutes. Let cool completely.
• Pour the sugar syrup into a pitcher and add the basil leaves. Juice the grilled citrus through a strainer into the pitcher. Add vodka to taste, if using. Stir, add ice, and garnish with the reserved lemon slices. Serve cold.

Steps:

• In a saucepan, add the sugar and water. Heat until the sugar dissolves. Chill until ready to use.
• In a small pitcher, mix together the lemon juice and chilled simple syrup. Add the syrup in stages and taste so it is the right amount of sweet and sour for your liking.
• To serve, place ice cubes in a high ball glass. Add a few mint leaves. Pour some bourbon into the glass to your taste. Add lemonade and top with club soda.

Steps:

• Gently stir club soda, rum, lemonade concentrate, lemon juice, and hot sauce together in a pitcher. Pour into glasses filled with crushed ice to serve.

Steps:

• In a large saucepan, combine the sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice and remaining water. Pour into a 2-qt. pitcher; refrigerate until chilled. , Stir in rum. For each serving, place 3/4 to 1 cup ice in a Collins or highball glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.

Steps:

• Combine water, sugar, cinnamon stick, cloves, and lemon zest in a saucepan; cook and stir over medium heat until just boiling, about 5 minutes.
• Reduce heat to medium-low and continue to cook until reduced to a thick syrup, 10 to 15 minutes.
• Stir lemon juice into the syrup; bring to a boil and cook 1 to 2 minutes more; strain into a bowl and refrigerate until chilled.

Steps:

• In a large saucepan, bring 4 cups water, sugar, cinnamon and cloves to a boil. Reduce heat; simmer 10 minutes. Remove from heat; discard cinnamon and cloves. Cool. , Pour into a large pitcher. Stir in lime, lemon, lemon juice and remaining water. Chill at least 1 hour. Serve in chilled glass over ice. Garnish with cinnamon stick if desired. Can also be served warm.

Steps:

• In a saucepan, bring water to a boil. Remove from heat, and stir in honey, lemon juice and rum.

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

Steps:

• Combine all ingredients in a medium saucepan.
• Simmer 20 minutes to blend flavors.
• Remove cinnamon sticks before serving hot lemonade in a mug.

Steps:

• In a 5-quart slow cooker, combine the water, sugar and juices.
• Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker.
• Cover and cook on low for 2-3 hours or until heated through.
• Discard spice bag.

Steps:

• In a 5-qt. slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Steps:

• Juice the lemon into your mug.
• Add Splenda.
• Top with boiling water, stir and serve.

Steps:

• In a saucepan over medium heat, cook and stir the water, lemon juice, sugar and lemon zest until sugar is dissolved. Pour into mugs; dot each with butter. Serve with a cinnamon stick if desired.