November 19th is National Carbonated Beverage With Caffeine Day.

There aren’t any national brands of coffee soda, but if you head to your supermarket, you may be able to find some regional brands.

There are seven foods that contain natural caffeine, all of which are made into beverages. Can you name them?

The first one is a giveaway: coffee. The other six are below, but before you look, here’s the caffeine comparison between drip coffee and espresso:

Now for the rest of the foods and beverages that contain natural caffeine:

2. Conventional tea, the second most consumed beverage in the world after water. The same leaf, Camellia sinensis, makes black, green, oolong and white tea, depending on how long the leaves are pan-toasted. More about the types of tea.

3. Cacao, in cocoa and chocolate products. It’s made from the seeds of a large pod (cabosse) that grows on the cacao trees. How chocolate and cocoa are made.

4. Guarana, a component of energy drinks. The seeds in the berries contain about twice the concentration of caffeine found in coffee seeds (which are roasted into coffee beans); about 2%–4.5% caffeine in guarana seeds compared to 1%–2% for coffee seeds.

5. Guayusa, a leaf from the guayusa tree. Native to the Ecuadorian Amazon rainforest, it is a member of the holly family. The leaves of the guayusa tree are dried and brewed like a tea for their stimulative effects. You can buy the Runa brand in the U.S.

6. Kola nut, used to make cola soft drinks. The nut is the fruit of the kola tree, an evergreen native to the tropical rainforests of Africa.

7. Yerba maté, another South American holly leaf, that originated in Paraguay and was first chewed and brewed by the indigenous Guaraní people. The dried leaves are steeped into the most popular beverage in Argentina (more).

Now, about National Carbonated Beverage With Caffeine Day: You can find carbonated chocolate drinks, carbonated cola drinks, carbonated energy drinks, even carbonated guayausa and yerba maté. Drink up!

We made this mousse for the adults on Halloween, but the pumpkin theme works throughout the holidays. This is an easy recipe. Here’s a more elaborate pumpin mousse recipe.

This recipe is from Chef Ingrid Hoffmann, who has many more on her website.

You can serve it in meringues or puff pastry shells, in glass dessert dishes, in wine glasses or rocks glasses, or in scooped out mini pumpkins.

RECIPE: PUMPKIN COCONUT MOUSSE

Ingredients For 6-8 Servings

† You can buy it or make it, combining 3tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1½ teaspoons ground allspice and 1½ teaspoons ground cloves.
 
Preparation

1. HEAT the pumpkin purée, coconut milk, sugar, pumpkin pie spice and vanilla in a small sauce pan and and simmer for 5 minutes. Transfer to a bowl and cool completely.

2. BEAT the whipping cream and rum with an electric hand mixer, until peaks form. Gently fold the pumpkin mixture into the whipped cream, until well mixed.

3. CHILL for at least 2 hours. Garnish with toasted coconut and a mint sprig.
 
HOW TO TOAST COCONUT

You can buy toasted coconut, but it’s very easy to toast your own in the oven or microwave.

1. HEAT the oven to 350°F. Spread shredded coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally.

2. WATCH closely to avoid over-browning.
  

For the holidays, we like Cranberry Sangria. In addition to making pitchers of it to serve at Thanksgiving and Christmas, we keep a pitcher of Sangria in the fridge for daily apéritifs and impromptu visitors.

In the first recipe, tart cranberry juice is paired with a sweet wine and orange liqueur. It takes only 10 minutes to make this recipe, from McCormick. The result: a flavorful, well-balanced holiday refreshment.

Plan ahead: December 20th is National Sangria Day. Here’s the history of sangria.

> The History Of Sangria
 
 
RECIPE #1: SPICED CRANBERRY SANGRIA

Ingredients For 6 One-Cup Servings

Steep orange slices studded with cloves, plus cranberries and cinnamon sticks, in sweet white wine and tart cranberry juice (photo © McCormick.

*Here are the different types of  orange liqueur.

Preparation

1. CUT the orange into 8 wedges. Press 2 cloves into each wedge. Set aside.

2. MIX the wine, cranberry juice, cranberries, liqueur, cinnamon sticks and vanilla in large pitcher until well blended. Add the orange wedges.

3. REFRIGERATE for at least 3 hours before serving. Serve straight up or on the rocks.
 

RECIPE #2: HOLIDAY SANGRIA WITH RUBY PORT

This recipe also celebrates the flavors and colors of the season—with cinnamon, clementines and cranberries. They compliment the rich red-fruit flavors of Ruby Port (there’s more about Port below). The recipe was developed by Sandeman, using their Founders Reserve Ruby Port.
 
Don’t worry about buying a bottle just for this recipe. Port is delicious served alone at the end of any dinner, with the cheese course (especially blue cheeses and washed-rind cheeses). or accompanying a rich chocolate or caramel dessert or candy.

Serve Ruby Port with a side of salted or smoked nuts, and with smoked meats. The next time you make barbecue, serve Ruby Port on the rocks with a twist of lime!

 
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†Cinnamon schnapps is also delicious in coffee, after dinner drinks, atop vanilla ice cream, and so on. You can also make cinnamon simple syrup.

‡San Pellegrino and Izze make clementine sparkling drinks. Otherwise, substitute orange soda.

1. COMBINE the Port, cinnamon schnapps, clementine pieces, cranberries, cranberry juice and cinnamon sticks in a large pitcher. Cover tightly and place in refrigerator for at least 8 hours.

2. TO SERVE: Add the sparkling clementine juice/soda and sprinkle allspice on top, to taste.
 
 
PORT VS. PORTO & TYPES OF PORT

Porto (sometimes written as Oporto, “the Porto”) is the second largest city in Portugal. Located along the Douro River estuary in northern Portugal, Porto was an outpost of the Roman Empire. Port wine is produced in the region.

Port is made in several expressions: Crusted, Colheita, Late Bottled Vintage (LBV), Ruby, Single Quinta, Tawny, Vintage, Vintage Character and White. Here’s an explanation of each type of Port.

Last year’s seasonal special at Umami Burger was the Pumpkin Spice Latte Burger.

The burger patty was first topped with aïoli (garlic mayonnaise), followed by:

 
This year, a fan favorite, the Holiday Bird turkey burger, returns. It’s both “an entire holiday meal with each savory bite,” and “everything but the apple pie.”

Here’s what’s in-between the bun:

 
The Holiday Bird is available at all Umami Burger locations throughout the holiday season.

For each burger sold, one dollar will be donated to Meals On Wheels America, which supports more than 5,000 community-based senior nutrition programs nationwide.

If there’s no Umami Burger near you, nothing’s stopping you from re-creating it at home, perhaps with a side of sweet potato fries in addition to those spiced yams.

TOP PHOTO: The 2014 Pumpkin Spice Latte Burger. BOTTOM PHOTO: The 2015 Holiday Bird Burger. Photos courtesy Umami Burger.

Chef Ingrid Hoffmann calls these “Mojito” mashed sweet potatoes because they have fresh mint and lime juice. Find more dellicious recipes on her website, IngridHoffmann.com.

Ingredients For 4 Servings

 
Preparation

1. PLACE the whole sweet potatoes in a large saucepan and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium low and simmer until tender, 30 to 35 minutes.

3. WARM the oil in a small saucepan over high heat, about 1 minute. Alternatively, microwave the oil in a microwavable bowl on high until the oil is warm, about 30 seconds. Add the mint leaves and crush with a pestle or the handle of a wooden spoon. Set aside.

4. PEEL the sweet potatoes and return them to the saucepan. Add the mint mixture, lime juice, salt and pepper. Mash with a potato masher until smooth and creamy. Transfer to a serving bowl, garnish with the mint sprigs, and serve hot.