Irish Cream

I don't drink, but I do like to a few recipes that have Irish Cream in it.

IRISH CREAM

(makes 1 quart)

Ingredients:

*1 1/2 cups smooth mild whiskey

*1 (14 ounce) can sweetened condensed milk 

*2 tablespoons chocolate syrup

*1 1/2 teaspoons instant coffee 

*1 teaspoon almond extract 

*1/8 teaspoon ground nutmeg (I grate my own)

*1 cup heavy cream

Directions:

~In a blender, blend 1 1/2 cups whiskey, 1 (14 ounce) can sweetened condensed milk until well combined.

~Blend in 2 tablespoons chocolate syrup, 1 1/2 teaspoons instant coffee, 1 teaspoon almond extract, and 1/8 teaspoons ground cinnamon until well combined.

~Blend in 1 cup heavy whipping cream.

~Bottle and refrigerator.

Champurrado (Mexican Hot Chocolate)

A delicious thick Mexican Hot Chocolate.  Great for dipping cookies into.  

CHAMPURRADO

(serves 6)

Ingredients:

*2 cups water

*3 cinnamon sticks

*1 star anise

*1/2 cup masa (corn flour)

*4 cups whole milk

*1 Mexican chocolate disk (Abuelita)

*1/2 cup brown sugar

Directions:

~In a large saucepan, combine 2 cups water, 3 cinnamon stick and 1 star anise.

~Bring to a boil.

~Remove for heat, cover with lid and allow to steep for 30-40 minutes.

~Remove cinnamon sticks and star anise.

~Return to low heat and slowly whisk in 1/2 cup masa.

~Turn heat up to medium heat and add4 cups whole milk, 1 chocolate disk, and 1/2 cup brown sugar.

~Add cinnamon sticks back to mixture.

~Stir until well mixed and mixture comes to a slow boil.

~Simmer over low heat for 10-15 minutes, stirring often.

~Remove cinnamon sticks and serve.

~Top with whipped cream and a dash of cinnamon if desired. 

Gingerbread Latte Syrup

 If you like Starbucks gingerbread latte, you are going to love this.   Easy to make.  I put 1 serving size in a snack size bag and then put the little bags into a large freezer bag and freeze them until ready for use.  

GINGERBREAD LATTE SYRUP

Ingredients:

*2 cups light brown sugar

*2 cups water

*2 tablespoons molasses 

*1-inch fresh ginger root, peeled and chopped

*1 teaspoon whole allspice

*1/2 teaspoon black peppercorns

*1/2 teaspoon freshly ground nutmeg 

*6 cloves

*2 cinnamon sticks

Directions:

~Place 2 cups brown sugar, 2 cups water, 2 tablespoons molasses, 1-inch ginger root, 1 teaspoon whole allspice, 1/2 teaspoons black peppercorns, 1/2 teaspoon freshly ground nutmeg, 6 cloves, and 2 cinnamon sticks into a medium size saucepan.

~Stir until sugar is dissolved.

~Bring to a boil over medium heat.

~Reduce heat, and simmer for 25-30 minutes.

~Remove from heat and allow too cool to room temperature.

~Store in an airtight container in the refrigerator or freeze.

Making the Latte:

~Pour 3 tablespoons gingerbread latte, 2 tablespoons expresso (or 1/2 cup very strong coffee), and 1/4 teaspoon vanilla extract into a large mug.

~Stir until combined.

~Heat 1/3 cup whole milk (1/2 cup if using strong coffee) into microwave until very hot, but not boiling.

~Using a blender, blend milk until frothy.

~Pour into coffee mixture. 

~Top with whip cream if desired.  

Pumpkin Spice Latte

So easy to make and much cheaper than Starbucks.  If you really like the pumpkin flavoring, pour in the full 2 ounces of syrup.  You can make the coffee as strong as you like it, or just use a couple shots of expresso.  I do not like coffee, but everyone I made it for seemed to love it.  

PUMPKIN SPICE LATTE


Pumpkin Syrup Ingredients:
*1 1/2 cups water
*1 1/2 cups sugar, sifted
*4 cinnamon sticks
*1/2 teaspoon ground cloves
*1/2 teaspoon ground ginger
*1 teaspoon ground nutmeg
*3 tablespoons pumpkin puree

Directions for Pumpkin Syrup:
~Sift 1 1/2 cups sugar into a saucepan 4 or 5 times.
~In a medium saucepan, over medium heat, combine the 1 1/2 cups water and sugar.
~Cook until the sugar dissolves, stirring often.
~Add t4 cinnamon sticks, 1/2 teaspoon ground cloves, 12 teaspoon ground ginger

1 teaspoon ground nutmeg, and 3 tablespoons pumpkin puree and mix well.
~Simmer for 10 minutes (Do Not Boil).
~Remove from heat.
~Put a small mesh strainer over a small/medium bowl.
~Place a piece of cheesecloth in the strainer.
~Pour pumpkin syrup into the mesh and let it drain into the bowl (let it drain on it's own, without pushing it through).
~Allow syrup to cool, and refrigerate in an airtight container for up to 1 month.

Instant Pot Directions:
~Pour all of the pumpkin syrup ingredients into the liner of the instant pot.
~Close the lid, and set valve to seal.
~Pressure cook for 2 minutes.
~Do a quick release.
~Place a small mesh strainer over a medium bowl.
~Place a piece of cheesecloth in the strainer.
~Pour the pumpkin syrup into mesh and let it drain into the bowl (allow to drain o it's own).
~Allow syrup to cool, and refrigerate in an airtight container for up to a month.

Ingredients to make the latte:
*1/2 -1 cup very strong brewed coffee
*1 cup milk (whole is best)
*1-2 ounces pumpkin syrup
*dash of pumpkin pie spice
*whip cream (I use homemade)

Directions for making the latte (per cup):
~Brew 1 cup of very strong coffee.
~Mix milk, 1/8 teaspoon pumpkin pie spice and pumpkin syrup, heat up in microwave for 30-40 seconds.  Do not bring to a boil.
~Pour hot mixture into blender and mix at highest setting for 30 seconds (this step is optional).
~Pour hot mixture into coffee cup.
~Pour in coffee.
~Top with whip cream.
~Sprinkle a dash of pumpkin pie spice and enjoy.

Hint:

I put 2 ounces of the syrup in snack size baggies and freeze them (it's enough for 1 or 2 cups, depending on how much syrup you like in your latte). They are ready to use whenever someone wants a pumpkin spice latte.

Papaya-Mango-Lemonade

Yummy and refreshing drink on a warm sunny day, or a wonderful breakfast drink.  Easy to make and so much tastier than store bought.  I put it through a mesh sieve because my family doesn't care for the pulp.   If you like pulp, skip that step.

PAPAYA-MANGO-LEMONADE
(serves 12)

Ingredients:
*1 cup granulated sugar
*1 cup boiling water
*4 cups cold water, divided
*2 cups papayas, peeled & chopped
*1 cup fresh squeezed lemon juice (4-6 lemons)
*2 cups mango, peeled & chopped

Directions:
~Stir 1 cup sugar into 1 cup boiling water, stirring until sugar dissolves.
~Let sugar mixture (simple sugar) cool to room temperature.
~Place 2 cups chopped papaya, 2 cups chopped mango, 1 cup fresh squeezed lemon juice, 2 cups very cold water and  simple sugar mixture into a blender.
~Process until mixture is smooth.
~Stir in remaining 2 cups cold water.
~Put a mesh sieve over a 2 quart picture.
~Pour lemonade mixture through mesh sieve.
~Add ice to lemonade mixture and refrigerate.

Cherry Slushy

If you like the frozen cherry drinks from the gas stations or the 7-11 then you will like this.  

CHERRY SLUSHY
(serves 4)

Ingredients:
*2 cups of very cold club soda
*1/2 cup white sugar
*1/2 teaspoon cherry kool-aid mix, unsweetened
*2 teaspoons maraschino cherry juice
*3 cups crushed ice

Directions:
~Mix 1 cup of the club soda, 1/2 cup sugar and 1/2 teaspoon kool-aid mix into a blender.
~Mix on high until sugar is mixed and dissolved.
~Add 3 cups crushed ice and blend until the drink is smooth with no chunks of ice.
~Add remaining 1 cup club soda and 2 teaspoons maraschino cherry juice and mix briefly.
~You may have to put the blender into the freezer for a 1/2 hour, to help thicken the slurpee up.
~Pour into 4 glasses and serve.

Variation:
`substitute maraschino cherry juice with 1/2 teaspoon cherry extract.

Iced Caramel Cappuccino

1/2 the calories & a fraction of the cost of a Starbucks drink.   My daughter Autumn really enjoyed it.

ICED CARAMEL CAPPUCCINO
(serves 2)

Ingredients:
*1 cup strong coffee (double strength), chilled
*1 cup whole milk
*3 tablespoons white sugar
*4 tablespoons caramel topping
*2 1/2 cups ice
*whip cream (optional)


Directions:
~Put 1 cup chilled coffee, milk, 3 tablespoons sugar, 4 tablespoons caramel and 2 1/2 cups ice in a blender.
~Cover and blend on highest speed until all of the ice is crushed.
~Pour into glasses.
~Top with whipped cream if desired & drizzle a little more caramel on top.

Variation:
`substitute caramel topping with chocolate syrup.

Eggnog

I drink one glass of eggnog a year. I love it! Now I make mine without alcohol. You omit the bourbon when I make it.  This recipe tastes much better if you make it a day or two ahead of time.

EGGNOG

(serves 12)

Ingredients:

*4 cups whole milk

*6 whole cloves

*1/2 teaspoon vanilla extract

*1 1/2 teaspoons cinnamon

*12 egg yolks

*1 cup white sugar

*4 cups light cream

*2 teaspoons vanilla extract

*1/2 teaspoon ground nutmeg

*1 cup bourbon or rum (optional)

Directions:

~In a large saucepan, combine 4 cups milk, 6 whole cloves, 1/2 teaspoon vanilla, and 1 1/2 teaspoons  cinnamon.

~Heat over very low heat and slowly bring to a light boil.

~In a large mixing bowl, combine 12 egg yolks and 1 cup sugar.

~Whisk until fluffy.

~Slowly pour hot milk mixture into egg mixture whisking quickly.

~Pour the mixture back into the saucepan.

~Cook over medium heat, stirring constantly until thick (160-190 temp. the higher the temp, the thicker it will be) . Do not allow mixture to boil.

~Remove from heat and strain to remove cloves.

~Let cool for 1 hour.

~Stir in cream, 2 teaspoons vanilla and 1/2 teaspoon nutmeg.

~Stir in 1 cup bourbon or rum (optional).

~Refrigerate for at least 12 hours before serving.

Variation:

-fill glass half way with eggnog and half with Vernors.

Helpful Hint:

`If you notice that the eggnog curdles or has any lumps, put it in the blender and bend on high until smooth

`I use the some of egg whites to make a peppermint meringue. (posted on my blog under, candy & holiday)

Hot Cocoa

This is a great drink to make up after being out in the snow. Who doesn't like a nice mug of hot cocoa on a chilly day?

HOT COCOA

(serves 4)

Ingredients:

*1/3 cup unsweetened cocoa powder

*1/2 cup white sugar

*dash of salt

*1/3 cup boiling water

*3 1/2 cups whole milk

*1 teaspoon pure vanilla extract

*1/2 cup heavy whipping cream

Directions:

~Combine 1/3 cup cocoa, 1/2 cup sugar and dash of salt in a saucepan.

~Blend in 1/3 cup boiling water.

~Bring to an easy boil, stirring constantly.

~Bring heat down and simmer for 2 minutes.

(stirring every once in a while to prevent scorching)

~Stir in3 1/2 cups whole milk and heat until very hot (do not let it boil).

~Remove from heat and pour into mugs.

~Add the cream to the mugs of cocoa.

Lemonade

I tried many different recipes for lemonade, and all of them failed my expectations. I was looking for good old fashion lemonade. I finally came across a recipe around 10 years ago and tweaked it a little to my liking and am now satisfied.

(lemonade)

(strawberry lemonade)

LEMONADE 

(serves 10- 12)

Ingredients:

*1 cup water

*1 to 1 1/2 cups white sugar (I use 1 cup, don't like it to sweet)

*1 1/2 cups fresh squeezed lemon juice (5-7 lemons)

*7 cups cold water

Directions:

~In a small saucepan, combine 1 cup sugar and 1 cup water.

~Stir and bring to a boil. Make sure sugar is dissolved.

~Remove from stove and let cool.

~Squeeze lemons, enough to make 1 1/2 cups juice.

~Remove any seeds that may have dropped in, but leave the pulp.

~Put lemon juice, sugar water, and the 7 cups cold water in pitcher, stir.

~Store in refrigerator, serve when cold.

Variations:

`You can use lemon juice from a bottle (ReaLemon), but I personally don't think it's as good

`freezing it makes for a great slushie.

`pour glass half way with lemonade and half with fresh brewed ice tea.

`Take 1/2 cup water and 1/2 cup of fresh strawberries. Boil it. Strain mixture into your simple syrup (boiled sugar water), to catch all the seeds. Add to lemonade. (you could do this with raspberries, blueberries, kiwi, or mango's too) If you use a tart fruit add 1/2 cup sugar.

`Add a couple mint leaves to the picture of lemonade

`Replace the 7 cups water with soda water to make it a fizzy lemonade (also known as sparkling water, fizzy water and seltzer).

Helpful Hint: I put the lemons in the microwave for about 20-30 seconds and then roll them on the counter. It makes it much easier to juice them.