For many people, winter means rum toddies and spiked coffee. But for those who want the taste and warmth that hot drinks provide without the alcohol effects, there are still options. Frank Thomas and Karen L. Brown detail these and many other delicious beverages in their book "The Mocktail Bar Guide: 200 Recipes for Alcohol-Free Drinks" (Meadowbrook Press).

Hot Cocoa l'Orange

Topping:

1.5 tablespoons heavy cream, chilled

1/4 teaspoon dark brown sugar (not packed)

Drink:

1 large orange 1 cup milk
2 ounces premium milk chocolate, chopped

1/2 tablespoon unsweetened cocoa powder

Whisk together topping ingredients in bowl until stiff peaks form. Cover and chill. Use vegetable peeler to remove rind from orange. Place rind in large saucepan. Add milk and bring to a simmer over medium-high heat. Remove from heat and cover. Allow to steep 20 to 30 minutes. Strain, then return liquid to saucepan. Bring to simmer again over medium-high heat. Whisk in chocolate and cocoa powder until thoroughly melted and well-blended. Pour into Irish coffee glass and add chilled topping.

Hot Apple Buttered Rumless

3/4 cup brown sugar, packed
1/2 cup margarine or butter, softened
1/4 teaspoon finely shredded lemon peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
5 cups Martinelli's Cider or Apple Juice
10 teaspoons rum extract

For butter mixture, mix ingredients in small mixing bowl until well-combined. Use immediately or cover and chill for up to one month.

For each serving, place one rounded tablespoon of butter mixture in coffee mug. Bring Martinelli's Cider or Apple Juice to a boil, then pour into mugs. Add one teaspoon rum extract to each. Stir well. Yields 10 servings.

Aged cheddar with phyllo pastry is a melt-in-your-mouth combination. Imagine what it's like when you add just the right amount of complimentary ingredients.

Balderson Flavour Tip: When grating cheddar measure as follows: a 1-ounce chunk of cheese (28g) will provide 1/3 cup (75 mL) of grated cheese.

The Filling

Ingredients:
1 tbsp butter (15 mL)
4 cups sliced button mushrooms (1 L)
1/4 cup finely diced onion (60 mL)
1 tsp minced garlic (5 mL)
1 tsp chopped fresh thyme (5 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1 cup cooked & diced Yukon Gold Potato (250 mL)
1 1/4 cups coarsely grated Balderson Vintner's Red Cheddar Cheese (310 mL)

Directions: Preheat oven to 350° F (180° C) and line a baking tray with parchment paper. In a large sauté pan over medium-high heat, melt butter until foaming. Add mushrooms and onion and sauté until tender, about 5 minutes. Add garlic and thyme and sauté until any liquid has evaporated, about 4 minutes. Season and remove from heat to cool 10 minutes. Toss mushroom mixture with potato and the grated cheddar cheese.

The Strudel:

Ingredients:
6 sheets phyllo pastry
3 tbsp butter, melted (45 mL)
1 egg whisked with 2 tbsp (30 mL) water for brushing
1 tbsp poppy seeds, optional (15 mL)

To Assemble: Layer sheets of phyllo pastry on each other, brushing each sheet lightly with butter before layering. Spoon filling along long edge of pastry. Roll up pastry to cover filling and lift onto prepared baking tray. Press ends of pastry to seal. Brush strudel with eggwash and sprinkle with poppy seeds (optional).
Bake for 30 to 40 minutes, until a rich golden brown. Let cool 10 minutes before slicing. Serves 6.