2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup white rum
1/2 cup water (or coconut milk)
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F. The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
10 cups of water
8 packets of Sweet & Low
4 tea bags of mint tea
1) Add 4 packets Sweet & Low to 2 cups of water. Heat in microwave for 3.5 minutes or just until it boils. (Note: if making iced tea without the lemon, only use two packets of Sweet & Low per 2 cups of water.)
2) Remove from heat. Add to water 2 tea bags of mint tea. Steep for 5 minutes.
3) Transfer tea to pitcher.
4) Repeat steps 1 through 3.
5) To pitcher, add the juice of one lemon.
6) Add 6 cups of tap water.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 cup sugar
4 cups light cream
1 teaspoon rum extract
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil*. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
* If the eggs curdle, place the mixture in a bowl on top of a large bowl of ice water and beat rapidly with an electric mixture.
Reduced recipe for singles:
1 cup milk
1/4 teaspoon ground cinnamon
pinch of ground cloves
1/8 teaspoon vanilla extract
3 egg yolks
1/4 cup sugar
1 cup light cream
1/4 teaspoon rum extract
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
pinch of ground allspice
Follow directions for main recipe above.
1.25 oz. Godiva Chocolate Infused Vodka, chilled
0.25 oz. Ciroc Vodka Red Berry, chilled
4 fresh mint leaves, muddled
1 fresh raspberry
To muddle the mint leaves, sprinkle a little granulated sugar into the bottom of a clean glass. The sugar helps to create more friction during the muddling process. Drop your leaves on top of the sugar.
Hold the muddler firmly and press directly down onto the leaves. Press down hard and twist to create friction between the leaves and the sugar. Your goal is not to break or pulverize the leaves, but to gently bruise them. This releases the flavor while keeping the leaves intact.
Add the rest of the ingredients to the glass.
1/2 of a 375 ml bottle of white rum
1/2 of a 660 ml bottle of white wine
1/2 c. Triple Sec
2 c. orange juice
juice from 6 lemons
1-20 oz. can of chunk pineapple with juice
1/2 c. sugar
1 t. vanilla
1/8 t. nutmeg
Stir together all ingredients. Add fresh sliced fruit (strawberries, oranges, grapes and cherries) to taste. Chill an hour before serving.
1 c. grapes
1/2 c. sugar
Fill quart jar with very hot water and process in boiling water bath for 15 minutes.
3 large tea bags
2-1/4 c. water
Microwave for 3-1/2 minutes. Let stand for 5 minutes. Squeeze and remove tea bags. Pour into pitcher and add 7 c. cold water. Pour over ice and serve.
1 c. cocoa
2 c. sugar
4 c. nonfat dry milk
3/4 c. instant coffee
1 vanilla bean
Mix well and store in airtight container for at least 1 week before serving.
To serve, mix 3 T. mix in 1 c. boiling water.
25.6-oz. pkg. instant nonfat dry milk
1 lb. instant cocoa mix
6 oz. nondairy creamer
1 c. powdered sugar
1/4 t. salt
Combine all ingredients and store in tightly-covered container. Mix 1/4 c. mix in 1 c. boiling water to serve.
2 12-oz. cans frozen Hawaiian punch
1 qt. 7-UP
1 small can frozen lemonade concentrate
Mix and serve.