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MILK EGG NOG
Ingredients
1 bottle Yeo’s Unsweetened Soy Milk
2 tablespoons Maple Syrup
5 Gelatin Sheets
Myers Rum
Gran Marnier NaVan Vanilla Liquor (vanilla extract)
1/2 cup sugar
Nutmeg
Tangerine/ Orange Zest
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Method
Combine Sugar, maple syrup, soymilk, and a pinch of
zest in a pot. Soak five sheets of gelatin in ice
water for five minutes, when soft press to release
water. Bring mixture to a slow boil, stir in gelatin
for 20 seconds and remove from heat. Place contents
in a mixing bowl on ice and whisk to cool down. Once
cool, place content into CO2 whipper, and place in
ice to cool. If one is not available continue to whisk
until it’s consistent (remove form ice to prevent
the gelatin from setting completely). Take half of
the mixture and add Rum and Gran Marnier mix together
and place in glasses. Top with remaining cream, nutmeg
and orange zest.
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CHAMPAGNE CIDER PUNCH
Ingredients
5 gala apples
5 Fuji apples
1 cup sugar
2 cups water
2 cinnamon sticks
1 liter Fresh apple cider
Champagne
1 piece star anise
1 orange, zest for garnish and flavor.
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Method
Put sugar, water, cinnamon, star anise,
and orange rind in a pot. Peel the apples and place
them in a pot. Cook over medium high heat for 20 minutes.
Remove liquid and set aside and let it cool. Take
the apples and cider and mix in a punch bowl. Add
orange slices to garnish. Top with champagne. For
a hot cider punch, leave all ingredients in the pot,
add apple cider and some spiced rum. For individual
champagne cocktails, use the liquid as a base for
your cocktail. Add a splash of triple sec. Top with
Champagne and garnish with a flamed orange rind. |
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