SizzlinChef » drink

Eggnog Hot Chocolate

ken — Sun, 07 Dec 2008 11:45:04 +0000

Ingredients

2 1/2 cup(s) milk
12 ounce(s) bittersweet chocolate, finely chopped
4 cup(s) eggnog
1 teaspoon(s) vanilla extract
1/4 cup(s) coffee liqueur (optional)
Whipped cream
Cinnamon or peppermint sticks, for garnish (optional)

Directions

In medium saucepan, bring milk and chocolate just to a simmer; remove from heat. Let stand 2 minutes. Whisk chocolate until melted and smooth.

Stir in eggnog. Gently heat over low heat until very warm. Stir in vanilla and coffee liqueur, if using. Pour into mugs. Top with whipped cream and cinnamon sticks, if desired.

Makes 8 servings
Prep Time: 10 minutes

Cook Time: 10 min

Healthy Eggnog

ken — Wed, 26 Nov 2008 22:29:37 +0000

When it comes to holiday-time calories, nothing adds to your bottom line as much as this rich punch. But only a scrooge would give up eggnog altogether, so check out our slimmed-down nog at one-fourth the saturated fat and half the cholesterol. We replaced whole milk with low-fat (and skipped the heavy cream), but kept the silky texture and decadent flavor by simmering the milk and sugar with cornstarch and by using more egg whites and fewer yolks.

Ingredients

3 large eggs
3 large egg whites
5 1/2 cup(s) low-fat milk
1/2 cup(s) sugar
2 tablespoon(s) cornstarch

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Salt
2 tablespoon(s) vanilla
1/2 teaspoon(s) (plus additional for sprinkling) ground nutmeg
1/3 cup(s) dark Jamaican rum (optional)

Directions

In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.

Simply Sangria

ken — Wed, 26 Nov 2008 22:24:25 +0000

The name is derived from sangre, Spanish for “blood,” and this ruby-red concoction is truly the essence of any proper fiesta. Stud your pitcher with whatever fruits look good at the market, making sure to load up on sangria’s signature citrus. We love merlot or Shiraz, but you can create a lighter punch with a crisp white or rosé. No need to spend a bundle — an inexpensive bottle will do the trick.

Ingredients

1 bottle(s) (1.5 liters) red wine
1 1/2 cup(s) fresh orange juice
1/3 cup(s) brandy
1/3 cup(s) sugar
2 (nectarines) pitted and cut into wedges

1 orange, cut in half then sliced
1 lemon, sliced
1 (Kirby (pickling) cucumber) sliced
3 cup(s) seltzer or club soda, chilled
Ice cubes

Directions

In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.

Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.
To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.

Makes 12 servings

Prep Time: 10 minutes