How yummy does this sound? I'm thinking this maybe another new addition to my Thanksgiving Menu this year.
Champagne Apple Punch
Ingredients
1 bottle chilled Champagne
3 cups chilled Apple Juice
1 tablepoon Orange Bitters
Orange Slices
Apple Slices
Directions:
Combine Champagne, apple juice and orange bitters in a large pitcher or punch bowl. Garnish with apple & orange slices.
Note: The original recipe says to use Brut Champagne and Unsweetened Apple Juice - my personal preference is to use a sweeter champagne and regular sweetened apple juice (Martinelli's or Motts is always best). But you use whatever you like best!
Showing posts with label Beverages. Show all posts
Showing posts with label Beverages. Show all posts
Sunday, November 8, 2015
Wednesday, November 4, 2015
My Eggnog Recipe
I remember when I was a kid Carton Eggnog was super thick and delicious. The last 10 years or so, I noticed every brand I tried is as thin as milk and just doesn't taste the same. So I started on a hunt for a great recipe. I never found one that was as thick as I remember, so I altered one I found until I got the results I wanted. My recipe is a very thick, very fattening, there is absolutely nothing healthy about it, but super yummy eggnog. Its the only way I make it, and will never buy store bought eggnog again.
My Eggnog
Ingredients: 6 eggs
2 1/2 cups heavy cream
2 cups half and half or light cream
1 cup sugar
1 teaspoon vanilla extract
1/2-1 teaspoon nutmeg
Optional: 1/2 cup brandy or 1/2 cup dark rum (if you want liquor in yours but have kids who will be drinking the eggnog, instead of adding it to the entire batch, when serving, add a 1/2 ounce of liquor to the adult's cups)
Directions:
If you have a standing mixer with at least a 4 quart bowl, its best to use this, if not, a very large bowl and a hand mixer will do. Beat the eggs until they become very frothy - use the highest speed your mixer can handle without spattering liquid everywhere. While continuing to mix slowly add the sugar until its all added. Then sprinkle in the nutmeg - I usually use a full teaspoon but if your not big on nutmeg, 1/2 a teaspoon is enough. Add vanilla. Continue beating and slowly add in cream - at this point you may need to reduce the speed of your mixer a bit to prevent a mess. Next beat in the half & half. If your planning to add liquor to the batch, add it at this point. Pour into a large pitcher or punch bowl - makes about a half gallon. Chill for 1 - 2 hours before serving.
My Eggnog
Ingredients: 6 eggs
2 1/2 cups heavy cream
2 cups half and half or light cream
1 cup sugar
1 teaspoon vanilla extract
1/2-1 teaspoon nutmeg
Optional: 1/2 cup brandy or 1/2 cup dark rum (if you want liquor in yours but have kids who will be drinking the eggnog, instead of adding it to the entire batch, when serving, add a 1/2 ounce of liquor to the adult's cups)
Directions:
If you have a standing mixer with at least a 4 quart bowl, its best to use this, if not, a very large bowl and a hand mixer will do. Beat the eggs until they become very frothy - use the highest speed your mixer can handle without spattering liquid everywhere. While continuing to mix slowly add the sugar until its all added. Then sprinkle in the nutmeg - I usually use a full teaspoon but if your not big on nutmeg, 1/2 a teaspoon is enough. Add vanilla. Continue beating and slowly add in cream - at this point you may need to reduce the speed of your mixer a bit to prevent a mess. Next beat in the half & half. If your planning to add liquor to the batch, add it at this point. Pour into a large pitcher or punch bowl - makes about a half gallon. Chill for 1 - 2 hours before serving.
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