Totally decadent and truly tasty, everyone should experience a Mimosa at breakfast once in their lives.

I like to use a champagne flute or a Collins glass for presentation.

You’ll need:
Champagne, inexpensive stuff is fine
Orange juice, freshly squeezed is best, a carton of “not from concentrate” is my second choice
Triple Sec
Ice, optional

If you want to use ice, fill the glasses 3/4 full with ice. Add champagne until the glass is 3/4 full. Splash the champagne with Triple Sec and finish by filling the glass with orange juice.

(Alternate & misspellings for search purposes: recipies, recepy, recepe, recipet, champange, champane, champain, shampane, shampain, orane, orang, oramge, juce)

This is a luscious drink that will take the chill off any cold winter evening.

Fill a shaker with ice and add:

1 ounce Sambuca
1 ounce White Creme De Cacao
1 ounce Cream

Shake vigorously. Strain contents into a chilled glass.

(alternate & misspellings for search purposes: recipies, recepy, recepe, recipet, samubcca, cream de cocoa)

This tasty hot cranberry tea beverage recipe is unusual. It’s especially pretty served in clear mugs to show off the deep red color.

4 cups fresh cranberries
3-1/2 quarts water
16 whole cloves
4 3-inch cinnamon sticks
2 lemons, juiced
2 oranges, juiced
2 cups sugar

Combine cranberries, water, cloves and cinnamon sticks in a Dutch oven and bring to a boil. Reduce heat to simmer and cover, continue to simmer for 15 minutes. Layer a large strainer with several layers of cheesecloth and place over another pot. Pour the cranberries into the strainer and gently press the berries with a wooden spoon to extract the deeper flavor. Discard the cheesecloth and berries. Add lemon juice, orange juice and sugar to the hot cranberry juice, stirring until the sugar is completely dissolved. Serve hot.

Yield: 3-1/2 quarts

(Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey,cramberry, kranberry, cranverry, tee, tae)

This incredible Egg Nog recipe is slightly spicy, silky smooth and as light as clouds.

6 fresh eggs, separated
1/8 teaspoon salt
1-1/4 cups sugar
1 cup bourbon – I’m going to name names: use Jack Daniels
¼ cup dark rum – Captain Morgan performs magic in this role!
2 cups whole milk (no substitues)
1 tablespoon vanilla
1-1/2 pints heavy whipping cream
Freshly grated nutmeg

Make this bowl, your first bowl, very large. You’ll be blending all of the ingredients back into the first bowl. Beat the egg yolks and salt and gradually add ¾ cups of the sugar. Continue beating until the mixture becomes pale and thickens. Beating the yolks and sugar to the proper consistency is vital to the successful outcome of this recipe. Once the yolks and sugar have become thick and pale, thoroughly stir in the bourbon, rum, milk and vanilla.

In a second bowl, beat the egg whites until they become foamy. Slowly add the remaining sugar and continue beating until the whites become stiff.

In a third bowl, whip the cream until stiff – but not dry.

With a wide spatula, gently fold the egg whites into the yolk mixture. Once fairly incorporated, gently fold in the whipped cream.

Taste and adjust the balance of bourbon and sugar if necessary.

Gently transfer to a punch bowl and garnish the surface with freshly grated nutmeg.

Hint: the reason to gently fold the ingredients together is to retain the volume of air introduced in the whipping and beating processes.

Yield: 4 quarts or 16 8-ounce servings.
(Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, eeg nog, eggnog, eegnog)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha