I am fully aware that this is my third post in a row involving alcohol. And I am completely unapologetic about that! The past couple weeks have been so full of everyone else’s Christmas baking and meals, that I haven’t had much desire to cook or bake anything myself. Plus it’s been so warm and humid, the last thing I want to do it turn my oven on!
When I came across this recipe at How Sweet It Is (http://www.howsweeteats.com) for homemade Irish Cream, I was intrigued. Then I saw that it didn’t involve my stove or oven and I knew that I had to try it! The finished product is incredible and tastes just like the real thing!
I served it over coffee icecubes and it was the perfect end to an afternoon at the beach!
5 ounces high-quality milk chocolate, chopped
1 1/2 cups Irish whiskey
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1/4 teaspoon instant coffee
Melt chocolate in microwave (or double boiler) and pour into a large bowl. Whisk in a few tablespoons of the whiskey, until smooth. Add the condensed and evaporated milk and whisk until smooth. Add the remaining whiskey, vanilla, cream and coffee and whisk until creamy. If the chocolate and coffee does not fully dissolve right away, it will after sitting.
Pour into a jar, or a jug or other vessel of some sort. Refrigerate it and give it a stir every couple hours. You can drink it right away, but I found it tastier after it sat over night!
Cheers, Rosie 🙂
This steamer tastes like sitting at my mom’s kitchen table making gingerbread men!
The only time of year that I notice I’m an ex-pat is during Christmas. And that’s mostly because: 1) It’s summer in New Zealand and there isn’t a hint of snow and 2) there isn’t any eggnog anywhere. I can’t do anything about the snow, but my mom sure helped me out with the eggnog situation! She emailed me this recipe and it is perfect!
I decided that with just over a week to Christmas to go, it is the perfect night for an eggnog and a Christmas movie. (It also might be an excuse just to buy another miniature bottle of alcohol. I wish I could high five the person who started bottling tiny amounts of alcohol and selling it. I never drink rum, so buying a big bottle is a waste. This is the exact amount and needed…and it’s cute!)
This recipe is from the December 2012 issue of Canadian Living magazine.
2 cups of milk
2 egg yolks
1/4 cup white sugar
1 tsp vanilla
1/4 tsp rum extract
1/4 cup bourbon or dark rum (optional)
1/4 cup whipping cream, whipped
Heat the milk in a small saucepan until steaming and bubbles are forming on the outside. Whisk together the egg yolks and sugar. Add around half the milk to the egg mixture very slowly, whisking constantly. Return the mixture to the remaining milk in the saucepan and cook for around 3 minutes. The mixture should lightly coat the back of a spoon. Stir in the vanilla, run extract and booze.
Pour into 3 normal sized mugs, top with whipped cream and sprinkle with nutmeg.
Cheers, Rosie 🙂
Today I got woken up by the courier because a package arrived today from Canada, full of Christmas presents from my family! So it is time to stop procrastinating and decorate my Christmas tree, so they have somewhere to sit (taunting me) until the 25th!
I have cranked the Christmas music and decided I needed something festive to drink. Enter this super easy mulled wine recipe. Most recipes make you heat the spices and wine for at least an hour to get everything to infuse. This one cooks the sugar and spices together first to create a spice syrup, which the wine is then mixed into. And it’s delicious, if a little sweet. Next time I will cut back the sugar to 100g from the original 150g and see what happens!
I am ready to start decorating!
*Note: I used the cheapest bottle of red wine I could find. It cost me $6. I can imagine that a higher quality wine, might yield an even more delicious drink.
Recipe from: http://adelineandlumiere.com/2012/08/07/best-ever-spiced-mulled-wine/#
750ml red wine
150g castor sugar (*UPDATE: 75g of sugar works perfectly and isn’t too sweet)
1/2 cup orange juice
peel of one lemon
peel of one orange
1 star anise
1 cinnamon stick
1 tsp fresh nutmeg
pinch of ginger
Place everything but the wine in a large pot. Add a splash of wine to ensure that the sugar is covered by liquid. Cook on a medium heat for around 5minutes until you have a thick, and slightly spicy syrup. Pour in the rest of the wine and turn down the heat, to prevent boiling. Stir the syrup and wine together and heat for 5minutes until the wine is hot. Taste. The flavours will be stronger the longer the wine is heated. So if it needs a little longer, leave it to heat further.
Strain and serve. I used a china tea cup because my mom always said everything tastes better out of china and I always listen to her 😉
Enjoy, Rosie 🙂