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Ideas for Xmas

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  • Harry
    Nollaig chridheil agus Bliadhna mhath ùr! (Gaelic: Merry Christmas and a Happy New Year!) Slainte! regards Harry ============== Drink Recipes: Eggnog (real
    Message 1 of 1 , Dec 20, 2007

      Nollaig chridheil agus Bliadhna mhath ùr!
      (Gaelic: Merry Christmas and a Happy New Year!)

      regards Harry


      Drink Recipes:


      Eggnog (real version)  Serves 12



      1 dozen large/jumbo egg yolks (use whites for meringues or lemon tart topping)

      450 g white granulated sugar

      1 litre whole milk

      1 litre heavy cream, lightly whipped

      1 litre spiced rum (your best aged homebrewed)

      5 ml vanilla extract

      ground nutmeg


      Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and vanilla.  Then s-l-o-w-l-y add rum, stirring constantly. Pour into a large punch bowl and chill in fridge for 3-4 hours. Fold in whipped cream before serving. Garnish with a sprinkle of freshly ground nutmeg.



      English Toffee (Harry's original, see Distillers msg 25744)


      This is my recipe for a really easy to make cream type liqueur. Be
      warned, it is very addictive and a hit with the ladies, particularly
      at Christmas time. It's a liqueur that tastes very much like ice-
      cream, rather sweet (not for diabetics) and is a change from the
      dozens of Baileys knockoffs out there.




      1 x 1 litre plastic measuring jug
      1 x 2 litre mixing bowl
      1 x hand-held electric blender
      1 x 1125ml (40 oz) bottle
      1 x 200ml glass #4


      175 ml 95.6% ETOH
      250 ml water
      200 ml English Toffee #1
      600ml full cream UHT longlife milk #2


      Measure 600ml milk and place into mixing bowl. Rinse residual milk
      from jug with clean water (see notes #3b). Measure 175ml pure alcohol
      into jug. Add 250ml water to bring the mark up to 400ml total in
      the jug (25ml shrinkage). add 200ml Toffee Topping to bring the mark up to 600ml on the jug. Use blender to blend jug ingredients well (about 2 ~ 3
      minutes mixing). Begin blending the bowl of milk, while s-l-o-w-l-y
      adding the alcoholic jug contents (see notes #3a). When blended, let
      bowl stand in the fridge for 30 minutes. Skim any cream/suds off
      with a spoon, then bottle. Serve over crushed/shaved ice. Alcohol
      content approx. 15% abv.

       #1.  In Australia, Capilano Honey makes a range of ice cream toppings that are available in supermarkets. They're made from invert sugar, water, glucose and flavour (butter toffee for this one).

      #2.  The UHT longlife milk is also available in supermarkets. It is UV radiated and modified so it doesn't require refrigeration and is fat stable, meaning it doesn't easily separate like normal fresh milk does. Eminently suitable for alcoholic beverage use.

      #3a.  NEVER add milk to alcohol. Always add alcohol to milk slowly while blending. This prevents the alcohol from curdling the milk.


      #3b.  A small amount of milk in a large amount of alcohol will always curdle and spoil your product.

      #4.  There will be just enough left over so the maker can sample the
      product. That's what the 200ml glass is for, cook's privilege. :-)

      A little history on Cream Liqueurs:

      Baileys Irish Cream (an apostrophe is not used), is an Irish whiskey-
      and-cream based liqueur made by R. J. Bailey & Co. of Dublin ,
      Ireland. It has a declared alcohol content of 17% alcohol by volume
      (ABV).  Baileys, as it is often known, was launched on November 26 1974, and
      was the first of the cream liqueurs, prompting several imitations.
      As of 2003, Baileys is the highest- selling liqueur brand in the

      A liqueur is a sweet alcoholic beverage, often flavored with fruits,
      herbs, or spices, and sometimes cream. Liqueurs are also known as
      cordials in the United Kingdom and Australia. Historically, they
      derive from herbal medicines, often those prepared by monks, as
      Benedictine. Liqueurs were made in Italy as early as the 13th

      A cream liqueur (not be confused with a crème liqueur) is a liqueur
      which uses Irish whiskey and dairy cream as it's base.

      In contrast, a crème liqueur is a liqueur that has a great deal of
      additional sugar added to the point that it has a near-syrup
      consistency. Unlike cream liqueurs, crème liqueurs include no cream
      in their ingredients. Crème in this case refers to the consistency.
      This category includes crème de cacao (chocolate), crème de menthe
      (mint), and crème de cassis (cinnamon).



      Gift idea:


      Buy small (370 ml) swing-top bottles from the local variety store chain.




      Hover the mouse pointer on the label template below.  Right-click and save it to your hard drive. 




      Use a graphics program and your own photos to make personalised labels. 

      Photoshop or Paint Shop Pro, or any program that handles layers will be suitable.

      Once you've created the label, you may have to resize it to fit the bottle.




      Print them out on good quality gloss paper.

      Spray with a photo fix clear coating, e. g.  DSE Photo Coating Spray.  




      When labels are dry, apply a UHU glue stick to the back.




      Apply the labels to the bottles.



      Voila!  The gift that keeps on giving.  When the bottle is empty,

      what's left is a nice sideboard ornament, or candle holder


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