Mulled Wine With Cranberries and Rosemary 1 bottle red wine 1/2 cup water 1/2 cup sugar 1/4 cup brandy 2 cinnamon sticks 1 tsp whole allspice berries 4 star anise 1/2 tsp whole cloves 5 whole cardamom pods, lightly crushed with the back of a spoon to expose the seeds 1/2 vanilla bean, slit down the center (if you save pods this is a good time to reuse one) grated fresh nutmeg (about 1/4 tsp) 8 clementines, cut in half (remove any seeds) cinnamon stick and star anise 1/2 cup whole fresh cranberries 5 sprigs fresh rosemary Put the water and sugar in the crock pot and turn on high. Stir to dissolve the sugar. Juice 4 of the clementines and add to the pot. Add the rest of the ingredients and heat until the wine just gets to a simmer. Then turn the dial to the 'keep warm' setting and let it sit for about 30 minutes before serving. You can strain the wine before serving, or not. garnish each glass with a sprig of rosemary and a few cranberries. theviewfromgreatisland.com Earl Grey Hot Toddy 2 Earl Grey tea bags 1 1/2 cups boiling water 1-2 oz of your favorite bourbon 4 Tbsp of fresh lemon juice 2 Tbsp of honey (more if you want it a little sweeter) Put the water in a saucepan and bring to a boil. Remove the water from the heat, add in the tea bags and cover. Allow the tea to steep for about 3-5 minutes. After a few minutes, pour in the lemon juice and mix in the honey. Add 1/2-1 oz of the bourbon to two coffee mugs, pour the tea mixture over each. Garnish with a slice of lemon. carolinagirlcooks.com Hot Pumpkin Buttered Rum ½ cup butter, softened ½ cup dark brown sugar ½ Tablespoon pumpkin pie spice ½ cup pumpkin puree 1 cup dark spiced rum 3 cups boiling water Beat butter, brown sugar, pumpkin pie spice and pumpkin puree in a blender on medium speed until combined, about 1 minute. Whisk together 2 tablespoons spiced pumpkin butter with 2 ounces dark rum in each of 4 heatproof glasses. Pour ¾ cup boiling water over each, and stir. Serve warm and enjoy! dineanddish.net Maple-Bourbon Chai Tea Toddy 6 ounces steaming hot water 2 chai tea bags 3 ounces Knob Creek Maple Bourbon 1 ounce half-and-half Cinnamon stick for garnish Pour the steaming water over the chai tea bags in a heatproof mug. Let steep for 3 minutes, then remove the tea bags. Add the maple bourbon and half-and-half and stir to combine. Garnish with a cinnamon stick. thekitchn.com Bourbon-Spiked White Hot Chocolate
1/2 cup white chocolate chips 2 1/2 cups milk 1/4 cup pumpkin puree 1/4 tsp pumpkin pie spice 1/2 ounce Bourbon In a saucepan over low-medium heat, melt the chocolate chips and 1/2 cup of the milk, whisking often (about 3 minutes). Once melted, add the rest of the milk, the pumpkin and the pumpkin pie spice and stir vigorously to incorporate. Pour a small amount of the hot chocolate into two serving glasses, add one ounce of Kahlua OR one-half ounce of bourbon (bourbon is much stronger in taste). Top off with hot chocolate, stir and then top with whipped cream, caramel sauce and more pumpkin pie spice. Use non-dairy milk and non-dairy white chocolate to make this recipe vegan friendly! minimalistbaker.com Comments are closed.
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