simple syrup (see notes below) - ádd for sweetness
kosher sált
fresh lime wedges
fresh bláckberries
Instructions:
Prepáre 4 lárge (or 6 smáll) márgáritá glásses by rubbing lime álong the rims ánd dipping them in á bowl of kosher sált/lime zest.
Squeeze limes to máke 6 ounces of lime juice.
Pláce áll ingredients for the bláckberry márgáritás in á blender. Puree until smooth. Pour into prepáred glásses so thát hálf the gláss is full.
Rinse blender, ánd pláce áll ingredients for the peách márgáritás in the blender. Puree until smooth. Pour on top of the bláckberry márgáritás.
Serve with fresh bláckberries ánd á lime wedge.
1 Make the brown sugar syrup. Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
2 Make the whipped cream. Using a stand mixer with a whisk attachment, or using a hand-held whisk, whisk the cream with 1/4 cup of the cooled brown sugar syrup until it hits the ribbon stage. This is when you lift your whisk and a bit of the thickened cream falls back in a ribbon, keeping its shape for a second or two before dissolving on the surface.
3 Make your cocktail. Place the coffee and whiskey in an Irish coffee glass, coffee mug, or whathaveyou along with 1/2 ounce of the brown sugar syrup. (Use more or less of any of these ingredients according to your taste.) Top with plenty of the whipped cream and serve.
Fill a cocktail shaker half full of ice. Pour the chocolate liqueur, creme de cacao, vodka and half and half over the ice and replace the lid. Drizzle the inside of a martini glass with chocolate syrup. Shake the ice in the shaker thoroughly and pour the cocktail into the glass.
Indeed, even in the center of winter it's so pleasant to have a reviving and renewing smoothie! This Mango Green Tea Smoothie is the ideal lift me up to beginning your day and obviously it's pressed with bravo fixings. I'll be adding it to my smoothies constantly! In the event that you haven't attempted green tea in your smoothies before this is the ideal spot to begin, who doesn't cherish a sweet and dynamic mango smoothie? On the off chance that you didn't prepare and make the green tea the prior night you could simply soak it in somewhat less water than coordinated for 5 minutes at that point add ice to chill. This Mango Green Tea Smoothie is the ideal lift me up to beginning your day and it's pressed with bravo fixings. Such an invigorating, delectable smoothie!
Ingredients:
1 1/2 cups brewed and fully chilled green tea (it works best to prepare it the night before, refrigerate, then remove tea packets the following morning)
1 1/2 cups (8.5 oz) frozen diced mangos
2 medium ripe bananas
2 cups (2.5 oz) packed fresh spinach
1 Tbsp fresh lemon juice
1 small handful fresh mint
Instructions:
Add all ingredients to a blender and process until well pureed. Serve immediately
1 (15-ounce) can cream of coconut (likeCoco Lopezor Goya)
1 (12-ounce) can evaporated milk
1 (13.5-ounce) can of coconut milk
2 teaspoons vanilla, or 1 vanilla bean, split and seeded
2 whole cinnamon sticks
1/2 teaspoon grated nutmeg
1 to 2 cups rum
Grated nutmeg or ground cinnamon for garnish
Instructions:
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Instructions:
1 Steep the spices: Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer.
Remove from heat, cover, and let infuse for 30 minutes.
2 Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions such as rice pudding.)
Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
3 Chill: Chill this in the fridge for at least 2 hours or for up to 3 days.
4 Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.
6 egg yolks (decrease to 4 egg yolks if you would like it less rich)
3/4 cup sugar (decrease to 1/2 cup if you would like it less sweet)
2 cups milk (we use 2% milk)
2 whole cloves
Pinch of cinnamon
1 cup heavy cream
1 teaspoon freshly grated nutmeg (lightly packed)
1 1/2 teaspoons vanilla extract
2 Tbsp each of bourbon and rum, or to taste (can omit for kid-friendly eggnog)
4 egg whites
Instructions:
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Instructions:
1 Beat egg yolks, beat in sugar: In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.
2 Heat milk with cinnamon and cloves: Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.
3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
4 Cook until eggnog mixture thickens: Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F.
Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)
5 Remove from heat and stir in the cream.
6 Strain and chill: Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let cool for one hour.
7 Stir in vanilla extract, nutmeg, and bourbon and rum (feel free to omit for kid-friendly eggnog). Chill.
8 If you you want to include egg whites (optional): Beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.
Note that because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
You can also reheat the combined eggnog and egg white mixture until it reaches 160°F, then remove from heat and let cool, then chill. The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be much airier than without the egg whites.