Simmer

(Lillet-and-Lemon-Syrup Cocktail)

This chai recipe—inspired by versions in India—combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

Louise Pickerel of Muskogee, Oklahoma, writes: "The hot chocolate with coffee and hazelnut liqueurs here is my version of a restaurant recipe. I call it a "chocolate bar," and it does make a nice, lighter alternative to dessert after a filling meal. It's also something good to curl up with in front of the fire." Warming and full of holiday cheer.

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.

The "heavenly" secret is a vanilla bean.

This cross between a fizz and a float  — a new take on an old-fashioned treat is lovely warm-weather refreshment.

In Austria this is called Krambambuli.

This German drink, called Grossmutters Punsch (Grandmother's Punch), is usually enjoyed warm at midnight on Christmas Eve. It can also be served as a refreshing chilled drink. For a festive touch, add a cinnamon stick to each glass.

This recipe can be prepared in 45 minutes or less.

This slightly sweet, tangy sauce is wonderful with both fish and meat.

Here, sautéed polenta triangles add another dimension to a southwestern-style stew.