Coffee Float Or Milk Shake
Ingredients for Coffee Float Or Milk Shake Recipe
* 4 tablespoons cold coffee
* 2 teaspoons sugar
* 1 1/2 cups cold milk
* Frozen whipped cream
Instructions
1. Put coffee and sugar in tall glass
2. Fill glass with cold milk
3. Mix thoroughly and top with frozen whipped cream
Eggnog Coffee
Ingredients
20 ml egg liqueur
100 ml hot black coffee
Whipped cream, if desired
Method
Fill the liqueur in a champagne glass. Very slowly fill in the coffee. You can serve this coffee with whipped cream on top.
Apple Pie Shooters
1 oz. Apple Juice
1 oz. Vodka
dash(es) Cinnamon
Whipped Cream
You need two partners for this (great at frat parties!). Have your partner sit down and hold his/her head back, pour in vodka, then juice, spray whipped cream and sprinkle with cinnamon. Have your partner sit up, shake head to mix and SWALLOW!!!
Apricot Kissel with Whip Cream
Ingredients
1 cup dried apricots
3/4 cup sugar
1 heaped tablespoon potato starch
a dash of citric acid
1/3 gallon (1.2 liter) water
1 cup cream, 25-30% fat
Directions:
Select and wash dried apricots, cover with hot water and let swell for 2-3 hours. Boil on the same water then until softens, puree the apricots then and blend with the broth. Add sugar, citric acid and bring to a boil.
Dilute starch with water or cooled apricot broth? Add it to the boiling apricot puree and bring to a boil again, stirring constantly.
Pour the ready kissel in glasses or ramekins, sprinkle with sugar to prevent forming brat, and cool.
Whip cream until stiff foam, powdered sugar could be added to taste.
Top the kissel with whip cream when serving.
Holiday Eggnog Drink
Drink Type: Cocktail
Ingredients
8 Eggs
5 cup(s) Whole Milk
4 Egg Yolks
2 tbsp. Sugar Super Fine
2 cup(s)Whipping Cream
1 1/2 cup(s) Mount Gay Eclipse Rum
1 cup(s) Bourbon Whiskey
1 cup(s) Sugar Granulated
1 tbsp. Vanilla Extract
1/2 tsp. Nutmeg Grated
Instructions
Makes 16 cups; serves 18-20.
In a mixing bowl, whisk eggs, yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160º-170ºF on an instant read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla the Mount Gay ECLIPSE rum, bourbon and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and or up to one day.
Just before serving, whip cream to very soft peaks, beating in, superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.
