Drinks

Egg Nog

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No photo yet... :(

INGREDIENTS:

  1. 6 eggs
  2. 3 cups (750 mL) whole milk
  3. 1-1/2 cups (375 mL) heavy cream
  4. 1/2 tsp (1 mL) ground nutmeg
  5. 1/2 cup (75 mL) + 1-1/2 (7 mL) tbsp sugar
  6. 1/2 cup (125 mL) bourbon or dark rum (I used Sailor Jerry's spiced rum)
  7. 2 tsp (10 mL) vanilla extract
  8. 1/4 tsp (1 mL) salt

INSTRUCTIONS:
Separate egg whites and yolks (crack eggs, let the whites dribble out into a bowl, pour yolk from one half of the shell to the other, or choose a method - https://youtu.be/X3tzp_Sws2g). In a medium mixing bowl, beat the egg yolks until they lighten in color. Gradually add the 1/2 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a 3-qt saucepan, over high heat, combine the milk, heavy cream, salt and nutmeg, and bring just to a boil, stirring often. Remove from the heat and gradually combine the hot mixture into the egg and sugar mixture, then return everything to the saucepan and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon (or rum) and vanilla, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a mixing bowl, beat the egg whites to soft peaks. With the mixer running, gradually add the 1-1/2 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled milk and yolk mixture. Chill and serve.

Optional: Top with whipped cream and nutmeg. Bourbon or rum may be omitted.

RECIPE CREDIT: Recipe is a combination from the following sources:
CREDIT: Pampered Chef - https://blog.pamperedchef.com/food-drink/homemade-eggnog/?pws=sheenaljohnson&j=5380630&sfmc_sub=649392168&l=802140_HTML&u=37241192&mid=1443884&jb=25263 (ingredients - I increased the amount of sugar and vanilla slightly)
CREDIT: https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745 (cooking instructions, since the Pampered Chef recipe wants you to own their $350 cooking blender!)

Hot Spiced Tea

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Hot Spiced Tea photo

INGREDIENTS:

  1. 1 large can (46oz) orange juice, not from concentrate, without pulp
  2. 1 large can (46oz) pineapple juice
  3. Juice of six lemons (or 3/4 cup ReaLemon)
  4. 2 bags of Lipton tea

Syrup:

  1. 1-3/4 cup sugar
  2. 1-1/2 cups water
  3. 3 - 4 fat cinnamon sticks
  4. 12 whole cloves
  5. Grated rind of an orange or a lemon

INSTRUCTIONS:
Shake the canned juices well, pour into a large pan (I used our 12 quart stock pot). Add lemon juice.

Syrup: In a saucepan, boil together the sugar, water, cinnamon sticks, cloves and grated rind. When the sugar and water reach the consistency of a thin syrup, pour through a strainer into the juices.

Heat water in a microwave-safe cup. Make a cup of tea according to package directions, but use two bags instead for a stronger cup. Add tea to the syrup and juices mix plus 11 cups of water. (I just used one of our coffee cups, I think they actually hold more than one cup each)

Heat juices and syrup mixture until hot, stirring occasionally. Do not boil. Serve hot! Keeps well for about a week on the stovetop, or longer in the refrigerator.

This is another food tradition we have had going on since - well, a long time. Since I can remember, anyway. I have retained it and passed it to my own children, Shawn, Daniel (and their spouses) and Matthew.

RECIPE CREDIT: My mother, Joyce Wileman Raymer

Mrs. Nelson's Punch

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No photo yet... :(

INGREDIENTS:

  1. 1 large can (46oz) pineapple juice
  2. 1 qt ginger ale
  3. 12-oz can frozen orange juice, plus water as called for in the package directions
  4. 1 large can (46oz) Hawaiian Punch

INSTRUCTIONS:
Freeze Hawaiian punch in ice cubes, or pour into a Bundt pan and freeze into an ice ring.

Mix pineapple juice and orange juice, pour over frozen Hawaiian punch. Add ginger ale just before serving.

CREDIT: Mildred Chaney (pastor JR Chaney's wife), Mrs. Harvey Nelson. Spring Valley Baptist Church, "Thee Cookbook", p. 214