Hot Rum Toddy
Recipe
1 lb Dark brown sugar
1/2 lb Butter, salted
1 ts Nutmeg, ground
1 ts Cinnamon, ground
1 ts White cardamom, ground
Dark rum
Put everything but the rum into a food processor and run it until the
mixture turns creamy. Fold it down once with a rubber spatula to make sure the
spices are blended in, and run the food processor some more. Scoop the mixture
into a plastic container, and refrigerate.
Fill a coffee mug half full of boiling water. Add 2 generous tablespoons of
batter. Stir until the batter dissolves in the hot water. Add 2 jiggers (about
3 oz) of dark rum.
Hot
Cinnamon Apple Beverage Recipe
Yield: 4 Servings
4 c Boiling water
5 Cinnamon-apple herbal tea -bags
1 1/3 c Cranberry juice
2 tb Sugar Apple slices (opt.)
1/4 c brandy
In a teapot, pour boiling water over tea bags; cover and steep for 5
minutes. Remove bags. Stir in cranberry juice and sugar, stir in brandy. Pour
into glasses. Garnish with apple slices if desired.
Allspiced Cider Recipe
Yield: 6 Servings
1 tb Whole allspice
1 Cinnamon stick (3 inch)
3 c Apple cider
1 c Orange juice
1/2 Lemon, sliced
1 ts Honey
1/4 c Brandy
Tie allspice in a piece of cheesecloth. Place in a medium saucepan along
with cinnamon stick, cider, orange juice, lemon slices and honey. Bring to a
boil. Reduce heat and simmer, covered, 5 minutes. Remove spice bag. Stir in
brandy. Serve with a cinnamon stick in each cup, if desired.
Tom
& Jerrys Hot Beverage Recipe
Yield: 3 Servings
3/4 c Milk or water
2 tb Butter or margarine
2 Egg whites
1 tb Sugar
2 Egg yolks, slightly beaten
1/4 ts Vanilla extract
3 oz Brandy
3 oz Dark rum
Ground nutmeg
Combine the milk and butter in a 2-cup, heat-resistant. non- metallic measuring
cup. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until butter melts and
milk is hot.
Beat egg whites until soft peaks form. Beat in sugar until stiff and glossy.
Beat egg yolks and vanilla into egg whites.
Slowly pour milk mixture into egg mixture, beating constantly- Add brandy and
rum, beating constantly. Heat, uncovered, in Microwave Oven 1 minute or until
heated through. Beat mixture until frothy. Serve hot with a sprinkling of
nutmeg.
Arabian
Coffee Recipe
Yield: 6 Servings
1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon kardamom
1 teaspoon vanilla or vanilla sugar
1/4 c light rum
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not
pass through a filter. Stir it up before you serve it.
Flaming
Cappuccino Recipe
Yield: 6 Servings
Lemon juice
Sugar
3/4 c Galliano liqueur; divided
6 c Hot coffee; divided
2 tb Chocolate syrup; divided
1/2 c Whipping cream; whipped
6 Cinnamon sticks; 4 1/2"
Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in
sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass over
flame of an Irish coffee burner or alcohol burner until sugar crystallizes on
glass. Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites.
Fill with coffee to 1/2 inch from top of glass; stir in 1 ts chocolate syrup.
Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick.
Repeat procedure for each serving.
Special
Hot Chocolate Recipe
Yield: 5 Servings
1 1/2 oz Unsweetened chocolate
1/4 c Sugar
3/4 c Water
1 tb Plus 2 ts instant -coffee (dry)
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
ds Salt
2 c Milk
1/4 c vodka
Heat all ingredients except milk and vodka in 1.5-quart saucepan over low
heat, stirring constantly, until chocolate is melted and mixture is smooth.
Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, 4 minutes.
Stir in milk; heat just until hot (do not boil), add vodka. Beat with hand
beater until foamy. Top with whipped cream if desired. Serve immediately.
Spiced
Hot Chocolate Recipe
Yield: 6 Servings
1/2 c Sugar
3 oz Unsweetened chocolate
1 ts Ground cinnamon
1/4 ts Salt
1/4 ts Ground nutmeg
1 1/2 c Water
4 c Milk
1/4 c brandy
6 Cinnamon stick stirrers
In a saucepan, combine sugar, cinnamon, nutmeg and salt. Stir in water and
add chocolate. Stir over medium heat until chocolate is melted. Bring to a
boil, reduce heat, and simmer for about 3 minutes, stirring constantly. Add
milk and brandy. Heat through. Serve with a cinnamon stick stirrer in each cup.
Witch's
Brew Recipe
Yield: 8 Servings
1 qt Apple juice
1 1/2 c Pineapple juice, unsweetened
2 tb Honey
2 tb Lemon juice
3 x Cinnamon sticks
1/2 c light rum
Mix all ingredients together in a saucepan. Heat over low heat until ready
to serve. Remove cinnamon sticks before serving.
Wassail
Bowl Recipe
Yield: 12 Servings
3 sm Apples
1 - 3" stick of cinnamon
1 - 2" piece dried ginger root
4 Coriander seeds
3 Whole cloves
3 Whole allspice berries
2 Cardamom seeds
1 c Water
1 c Sugar
1/2 ts Freshly grated nutmeg
1/4 ts Mace
4 1/2 c Ale
3 c Dry sherry or madeira
3 Eggs, separated
Wash, core and bake the apples at 350F. for 30 to 45 minutes or until
tender, but not mushy. Tie all of the whole spices together in a cheesecloth
bag. Combine the water and sugar in a large pot. Add the spice bag, grated
nutmeg and mace. Bring to a boil, stirring until sugar is dissolved. Reduce the
heat and simmer for 10 minutes.
Add the ale and sherry. Heat to just below the boiling point. Meanwhile, beat
the egg whites until stiff and beat the egg yolks until thick. Fold the whites
into the yolks in a heatproof punch bowl. Remove the spice bag and add the
heated liquid very gradually to the eggs, stirring briskly after each addition.
Float the roasted apples on top. Serve hot.
Mouseincup graphic
courtesy ofJeff Bucchino "The
Wizard of Draws"
