1 cup hot coffee

2 teaspoons sugar

Grated orange peel

Approximately 2 tablespoons Irish whiskey

Pour coffee in a tall glass with a handle; stir in sugar and add orange peel. In a small saucepan, heat whisky and set it alight. Pour it flaming into the coffee and serve immmediately. A GENTLE TODDY (1 serving)

1 cup hot milk

2 tablespoons dark brown sugar

Dash of vanilla or almond extract

Combine milk, sugar and extract in a warm mug, stir to mix and serve immediately. Garnish with marshmallows, if desired. MUCHO MOCHA (1 serving)

1 cup milk

3 teaspoons cocoa powder

1 to 1 1/2 teaspoons instant coffee powder

1 teaspoon sugar

1 1/2 to 2 tablespoons kahlua

Whipped cream and cinnamon to garnish, if desired

In a small saucepan, heat all of the ingredients, except the garnishes, stirring to mix. Just before mixture comes to a boil, pour into a thick handled mug. Top with freshly whipped cream and a dusting of cinnamon if desired. SPICY FRUIT TEA (10 to 12 servings)

3/4 cup honey

6 cloves

3-inch cinnamon stick

Dash salt

1 1/2 cups water

2 1/2 cups pineapple juice

Juice of 2 lemons

2 cups strong, hot tea

1 orange, thinly sliced

In a saucepan, simmer honey, cloves, cinnamon, salt and water for 5 minutes. Strain mixture and add juices and tea. Bring mixture to a boil, add orange slices and serve immediately. TOM AND JERRY (1 serving)

1 egg, separated

2 to 3 tablespoons golden rum

1 teaspoon sugar

Dash pepper

Dash cinnamon

Dash nutmeg

Boiling milk

Dash brandy

Nutmeg for dusting

Combine the yolk with rum, sugar and spices and stir until smooth. Beat the egg white until stiff and mix in with the yolk mixture. Pour into a tall heatproof glass or mug and fill with milk, stirring to mix. Add a dash of brandy and sprinkle with nutmeg. ALL-AMERICAN HOT CHOCOLATE (6 servings)

3 squares unsweetened chocolate

3/4 cup water

3/4 cup sugar

Pinch salt

1/2 cup whipping cream, plus extra for garnish, whipped

1 quart hot milk

Chocolate shavings for garnish

In a small saucepan, combine chocolate and water and cook over low heat, stirring constantly until the chocolate is melted. Add the sugar and salt and boil gently for 2 minutes, stirring constantly. Remove pan from heat and fold in whipped cream. Place a tablespoon of the chocolate mixture in each cup, add hot milk to fill and stir to incorporate. Top with whipped cream and a garnish of chocolate shavings. GLUHWEIN (1 serving)

3/4 cup dry red wine (or substitute cider)

1 1/2 teaspoons superfine sugar

1 cinnamon stick

3 whole cloves

Dash of rum or calvados (optional)

In a small saucepan over moderate heat, bring the wine or cider, sugar, cinnamon and cloves to a boil. Pour contents into a mug, adding a dash of rum or calvados if desired. CRAZY CAJUN (1 serving)

Adventurous souls may wish to dust this cocktail with a dash of oregano.

2 tablespoons light rum or more to taste

1 teaspoon lime juice

1 to 2 dashes hot pepper sauce

1/2 cup beef bouillon

1 teaspoon taco sauce

Oregano for sprinkling (optional)

In a saucepan, combine rum, lime juice, hot pepper sauce and bouillon; bring to a simmer over moderate heat, pour into a mug and add taco sauce. Stir to combine and serve immediately, with a dash of oregano if desired. NO-PUNCH PUNCH (16 servings)

2 cups cranberry juice cocktail

2 6-ounce cans frozen lemonade

1/2 teaspoon allspice

1/4 teaspoon cinnamon

Dash salt

3 cups water

Cinnamon sticks for garnish

In a saucepan, combine the cranberry juice cocktail, lemonade, allspice, cinnamon, salt and water. Bring to a boil over moderate heat, then lower heat and simmer for approximately 8 to 10 minutes. Serve immediately in thick mugs, along with a cinnamon stick for stirring.