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Hot Mulled
Cider
Ingredients:
2
Quarts Apple Cider (not juice)
2 Cups Orange Juice
1 Cup Pineapple Juice
1/2 Cup Lemon Juice
1/2 Cup Brown Sugar
2 Cinnamon Sticks
2 Teaspoons whole cloves
1 Teaspoon Allspice
1 Teaspoon ground Ginger
Orange Slices for Garnish
Combine
the juices in a large pot.
Add 1/2 cup brown sugar, two cinnamon sticks, two teaspoons of
cloves, one teaspoon allspice and one tablespoon of ground
ginger.
Cook
over medium heat until it begins to boil and then let it simmer
for about 15 minutes. Strain into a heat-proof serving
bowl, garnish
with orange slices
and ladle into mugs
Old-Fashioned
Eggnog
12
egg yolks
˝ c. sugar
1 fifth whiskey or bourbon
1 ˝ c. Rum
2 c. milk
1 lg. container of whipped cream
1 qt.
french vanilla ice cream
1 Tblsp. nutmeg
In a
large bowl, beat the egg yolks and sugar together until the
mixture is thickened and frothy. Then beat in the whiskey, rum
and milk. Refrigerate for 2 hours.
Just
before serving, soften ice cream and whipped cream at room
temperature and blend together. Pour
the egg-yolk mixture into a large chilled punch bowl, add the
whipped cream and ice cream mixture and blend. Sprinkle with
nutmeg and serve at once
Hot
Buttered Rum for Two
2
heaping teaspoons sugar – turbinado is natural and has a nice
taste
1 cup boiling water
2 tblsp. butter
4 ounces dark rum
Spoon
sugar into an 8-oz. mug. Stir in boiling water to dissolve
sugar. Add butter and rum and stir. Sprinkle with cinnamon and
nutmeg
Mint
Julep
I’m
not sure how many this recipe makes…
1/4 cup Fresh
mint leaves
2 cups water
2 cups Sugar
Heat
water to a simmer in a saucepan. Whisk in sugar and remove from
the burner. Add mint and let it steep for abuot a half hour.
Add
cracked or chipped ice to a glass. Add a shot of Bourbon to the
glass
Add 2 1/2 teaspoons of the prepared syrup. Stir lightly. Garnish
with a fresh mint leaf.
Mz.
Mary’s Carolina Sweet Tea
Makes a gallon of iced tea. Double the recipe for a larger
gathering
1
gallon spring or purified water
10 teabags – china black tea has the best taste
4 cups of sugar
1 tsp. cinnamon
1 sliced lemon for the brew
1
sliced lemon to add the the pitcher when done
Pour
the water into a large pot, bring to a boil. Add the teabags,
cinnamon and lemon slices of one of the lemons.
Reduce the heat to low, cover loosely and simmer for 20
minutes.
Remove
the pot from the stove, add the sugar and stir with a wooden
spoon until the sugar is dissolved.
Remove
the teabags and lemon slices and discard. Pour tea into large
jug or pitcher, add the second batch of fresh lemon slices. Stir
to mix and refrigerate until nice and cold.
Mz.
Mary’s Front Porch Lemonade
Serves
10
Makes about 2 ˝ quarts
6
fresh lemons
1 cup sugar
8 cups very cold water
1 cup of boiling water
Using a reamer or a squeezer, extract the juice from the lemons
into a bowl, and save the lemon rinds, setting these aside.
Strain
the juice into a large pitcher
Add
sugar and cold water and stir until the sugar is dissolved. Set
it aside.
Place
the lemon rinds into a pyrex bowl and add the boiling water. Let
it stand until the water is cold. You should see a film of the
lemon rind’s “oil” floating on the water.
Discard
the rinds, add the water from the lemon rinds to the pitcher and
stir it well. Adjust the sweetness if you like and chill it.
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