Makes 4 servings Ingredients 1 large range 2 cardamom pods 6 whole clove 6 allspice berries 6 whole black peppercorns 1 cinnamon stick, plus 4 for garnish (optional) 1 bottle (3 cups) fruity red wine 1/2 cup Splenda Directions 1. With a fine grater, zest, then juice the orange. 2. With the flat side of a knife, press firmly on the cardamom pods to bruise them. 3. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, Splenda, and brandy. Cook over medium heat, stirring, until Splenda dissolves, 1 to 2 minutes. 4. Reduce heat to low; simmer until flavors have melded, about 30 minutes. 5. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately. Recipe courtesy of chef Kyle Shadix, RD.

Makes about 4-6 servings Ingredients 3 1/2 cups water and 1 tsp corn starch 1/3 cup firmly packed light brown sugar 3/4 teaspoon ground cinnamon 1 1/2 teaspoons vanilla 3 ounces unsweetened chocolate, chopped fine 1/2 cup Kahlúa Cinnamon sticks for garnish Directions 1. In a large heavy saucepan, combine the milk, the brown sugar, the ground cinnamon, the vanilla and a pinch of salt and bring the mixture just to a boil over moderate heat. 2. In a small heatproof bowl, combine the chocolate with about 1/2 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. 3. Add the chocolate mixture to the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. 4. Whisk in the Kahlúa. (For a frothy result, in a blender blend the hot chocolate in batches.) 5. Divide the hot chocolate among mugs and serve it with the cinnamon sticks as stirrers. Recipe courtesy of chef Kyle Shadix, RD.

Makes one serving Ingredients 5 oz. vanilla vodka (Stoli) 2 oz. white creme de menthe 1/2 oz. peppermint schnapps 1 oz green tea (for an antioxidant kick!) Directions 1. Pour all ingredients into a shaker with ice. 2. Shake and strain into a martini glass. Garnish with a candy cane. Recipe courtesy of chef Kyle Shadix, RD.

Makes 8-10 servings Ingredients 1 cup fresh lime juice 2 cups grenadine syrup 2 cups Jamaican white rum 1 cup light rum 4 cups Crystal Light Fruit Punch Pinch freshly grated nutmeg, optional Orange slices, For garnish Pineapple slices, For garnish Directions 1. Mix all ingredients together in a pitcher or punch bowl. 2. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices. Recipe courtesy of chef Kyle Shadix, RD.

Makes one serving Ingredients 1 oz Chambord-Flavored Vodka 3 oz Perrier Directions 1. Pour vodka into a glass filled with ice and top with Perrier. Garnish with a lemon wedge and a black raspberry. _Recipe courtesy of Chambord Flavored Vodka.

Makes one serving Ingredients 1/2 oz Chambord Black Raspberry Liqueur Korbel Champagne Directions 1. Add Chambord to bottom of flute glass and top with champagne. _Recipe courtesy of Chambord.