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BOTL UPCOMING MAINTENANCE
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Christmas Drinks
- Thread starter cvm4
- Start date
Wasch_24
2005 BoY
Well, the wife just gave me a mug of the spiced apple cider I mentioned in the other thread and I think it would go great with some Crown Royal.
This is the spice.
I just added some Crown while typing this and it is GOOD!
Gonna be a good night tonight! :smokingbo :bottle:
This is the spice.
I just added some Crown while typing this and it is GOOD!
Gonna be a good night tonight! :smokingbo :bottle:
AZsteelman
April 2006 BoM
I keep it simple since I mainly drink for one reason! I do love me some Egg Nogg with a good amount of whisky or burboun in it!
CWS
<b>Lead Moderator</b>
Simple Mulled Wine
1 bottle red wine
12 cloves
2 cinnamon sticks
rind of 1 lemon
2 tablespoons sugar
Super Charged Mulled Wine
2 lemons
2 oranges
1 - 750 ml bottle of medium, to full, bodied red wine Nutmeg (to taste)
Cloves (to taste)
1 oz brandy or Cognac (or to taste)
1 cup (250 ml) granulated sugar (optional)
Herbal or citrus influenced tea (optional but excellent)
Water (optional softener instead of tea)
4 large cinnamon sticks
4 candy canes
-Cut lemons and oranges into slices.
-Pour the red wine into saucepan and gradually heat.
-Add fruit slices, nutmeg, cloves and brandy.
-Keep an eye on the mixture and wait until it becomes hot to the touch.
-At this point you could blend in sugar or water (if desired).
-Pour into glasses/mugs and add tea (to taste).
-Garnish with cinnamon stick and candy cane
1 bottle red wine
12 cloves
2 cinnamon sticks
rind of 1 lemon
2 tablespoons sugar
Super Charged Mulled Wine
2 lemons
2 oranges
1 - 750 ml bottle of medium, to full, bodied red wine Nutmeg (to taste)
Cloves (to taste)
1 oz brandy or Cognac (or to taste)
1 cup (250 ml) granulated sugar (optional)
Herbal or citrus influenced tea (optional but excellent)
Water (optional softener instead of tea)
4 large cinnamon sticks
4 candy canes
-Cut lemons and oranges into slices.
-Pour the red wine into saucepan and gradually heat.
-Add fruit slices, nutmeg, cloves and brandy.
-Keep an eye on the mixture and wait until it becomes hot to the touch.
-At this point you could blend in sugar or water (if desired).
-Pour into glasses/mugs and add tea (to taste).
-Garnish with cinnamon stick and candy cane
CWS
<b>Lead Moderator</b>
Like hamburger helper, its always better made from scratch.:agreeclen
Hmm thats probably good. I like to make hot chocolate and then add some amaretto occasionally
smokem94
BoM Sept. 05
Pussy!!!!:hysterica :hysterica :hysterica
smokem94
BoM Sept. 05
Good MAN.......!!!!
Here's a great eggnog recipe from a friend on the CF forum. I sampled some last Christmas and had a nice buzz by the time I finished my first glass. It's smooth and filling.
10 eggs, separated
3 cups granulated sugar
1.5 pints (24 fluid ounces) white rum
1 quart heavy cream
1 pint (16 fluid ounces) bourbon or whiskey
1 pint (16 fluid ounces) brandy
3 quarts milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Beat the egg yolks until smooth. Pour beaten yolk into pot or mixing bowl having at least a 6-quart capacity. Add the sugar and stir well. Add the rum slowly and beat to dissolve the sugar. Add the cream and stir to blend. Add the bourbon, brandy, milk, and spices, mixing well after each addition. In a separate mixing bowl, beat the egg whites until frothy and smooth but not too firm, about 3 minutes with an electric beater on high. Add the egg white to the mixture. Beat the mixture well, about 5 minutes. Ladle the egg nog into storage bottles, taking care to portion the foamy top froth equally into the bottles. Stir the mixture vigorously between bottles to mix up any sugar or spice sediment. Chill bottles. For a milder, creamier egg nog, drink within one day.
Egg nog can be aged for up to 6 weeks and gets stronger and more complex with time. Shake bottles at least once a week to keep mixed, and shake well before serving. Makes about 6 quarts.
10 eggs, separated
3 cups granulated sugar
1.5 pints (24 fluid ounces) white rum
1 quart heavy cream
1 pint (16 fluid ounces) bourbon or whiskey
1 pint (16 fluid ounces) brandy
3 quarts milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Beat the egg yolks until smooth. Pour beaten yolk into pot or mixing bowl having at least a 6-quart capacity. Add the sugar and stir well. Add the rum slowly and beat to dissolve the sugar. Add the cream and stir to blend. Add the bourbon, brandy, milk, and spices, mixing well after each addition. In a separate mixing bowl, beat the egg whites until frothy and smooth but not too firm, about 3 minutes with an electric beater on high. Add the egg white to the mixture. Beat the mixture well, about 5 minutes. Ladle the egg nog into storage bottles, taking care to portion the foamy top froth equally into the bottles. Stir the mixture vigorously between bottles to mix up any sugar or spice sediment. Chill bottles. For a milder, creamier egg nog, drink within one day.
Egg nog can be aged for up to 6 weeks and gets stronger and more complex with time. Shake bottles at least once a week to keep mixed, and shake well before serving. Makes about 6 quarts.