Cold winter holidays call for a comforting and festive cup of warmth to sip and share with friends or savor alone in a few precious quiet moments. Here are some international treats for just such occasions. Serve in tall mugs you can wrap your hands around.

ROBIN'S WASSAIL

-- 1/2 gallon apple juice

-- 1 quart cranberry juice

-- 2 cups orange juice

-- 1-2 teaspoons whole cloves

-- 1-2 teaspoons whole allspice

-- 2-3 cinnamon sticks

-- Sugar to taste, approximately 3/4 cup

Heat in Crockpot, simmer and serve.

CINDY'S RUSSIAN TEA

"May you always drink it in good health and happiness."

-- 1 quart apple, orange, grapefruit or pineapple juice

-- 1 quart strong tea

-- 1 tablespoon whole cloves

-- 3 cinnamon sticks

Combine juice (or 14-ounce frozen concentrate can plus water to make 1 quart) and heat. Add whole cloves and cinnamon sticks (loose or in a small cloth bag) while heating.

JANE'S HOT CRANBERRY BREW

-- 1 cup brown sugar

-- 1 1/2 teaspoons whole cloves

-- 4 cinnamon sticks

-- 2 quarts cranberry juice

-- 4 1/2 cups water

Place sugar and spices in 30-cup electric coffee pot basket (on the coffee cycle) or a Crockpot. Add juices and water. Serve hot.

SWEDISH COFFEE

Source unknown, possibly from a vintage Pillsbury cookbook

-- 3/4 cup firmly packed brown sugar

-- 1/4 teaspoon cinnamon

-- 1/4 teaspoon cloves

-- 1/4 teaspoon nutmeg

-- Orange peel strips

-- Hot, strong coffee

-- Whipped cream

Combine brown sugar and spices, mix well and place 1 teaspoon of mix in each serving cup. Add 1 strip of orange peel, fill cup with coffee and top with whipped cream.

BRAZILIAN COFFEE

-- 2 tablespoons instant cocoa mix

-- Hot, strong coffee

-- Cinnamon Stick

-- Whipped cream

Place instant cocoa mix in each serving cup. Fill cup with hot, strong coffee. Stir with cinnamon stick. Top with whipped cream.

COFEE GROG

-- 2 tablespoons butter

-- 8 ounces brown sugar

-- 4-5 ounces hot, strong coffee

-- 1/4 teaspoon nutmeg

-- 1/4 teaspoon ground cloves

-- 1/4 teaspoon allspice, optional

-- Pinch of salt

-- Orange and lemon peel strips

Combine brown sugar, salt, nutmeg, cloves and allspice to create Grog Mix. Cream butter in a separate cup. For each cup of coffee, gently heat 2 tablespoons of whipping cream together with 1 tablespoon Grog Mix. Add Grog Mix to butter. Add coffee. Serve with strips of orange and lemon peel in a preheated mug. Store extra in the refrigerator.

FRENCH COFFEE

Mix equal amounts of hot, strong coffee and milk or cream for an easy cafe au lait.

VIENNESE COFFEE NO. 1

Fill each serving cup with hot, strong coffee. Stir in 1 teaspoon sugar. Top with whipped cream. Sprinkle with nutmeg or chocolate curls.

VIENNESE COFFEE NO. 2

Gently melt 4 ounces plain chocolate and stir in 4 tablespoons of light cream. Add 2 1/2 cups medium-dark roast coffee and whip until frothy. Serve with whipped cream on top. Sprinkle with cinnamon and cocoa.

Here's a delicious cookie recipe to go with these international brews:

TWINKLING GINGER STARS

Source: Land O'Lakes

-- 1 1/4 cups sugar

-- 1 cup softened butter

-- 1 egg

-- 3 tablespoons dark corn syrup or molasses

-- 1 teaspoon vanilla

-- 3 cups all-purpose flour

-- 1/2 teaspoon baking soda

-- 2 teaspoons ground cinnamon

-- 1 teaspoon ground ginger

-- 1/4 teaspoon salt

-- 1/4 teaspoon ground cloves

-- Powdered sugar

Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add egg, corn syrup or molasses, and vanilla. Continue beating until well-mixed (1-2 minutes). Reduce speed to low. Add all remaining ingredients except powdered sugar. Beat until well mixed (1-2 minutes).

Divide dough into thirds. Shape each third into round ball and flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate until firm (1-2 hours) or up to three days.

Heat oven to 375 F. Roll out one section of dough at a time to 1/8-inch thickness on a lightly floured surface. Keep remaining dough refrigerated. Cut with 2- to 3-inch star cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake for 5-7 minutes or until set. Let stand 1 minute. Remove from cookie sheets and cool completely. Sift powdered sugar over cooled cookies.