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Dec 182015



Gotta have varieties!

Gotta have varieties!

Are you ready for this one? I know I’ve been elusive again on putting in goodies to eat, but when you have around 50 boxes of Christmas decorations to put up and decorate around your house, damn, it takes time (especially at our age, HA HA or should I say HO HO)! But with the homestead almost ready for the holiday, now it’s time to bake all the holiday goodies to go along with it and with that I give you this one!

I finally got permission from my nephew to put this recipe on our site and no, I have not tried it ,although all his neighbors come a caroling to get his special drink when they have their community Christmas celebration, and if you’re not worried about a hangover this one is for you. Trust me, sip only or you will feel the wrath from HELL and BACK!

I am writing this just as he wrote it to me so any screw-ups are his fault not mine, another chuckle…………… Also not putting this in the recipe format as there are so many liquors, I wouldn’t know where to begin,,,,,,,,,,,,,,

1 dozen eggs
1-1/4 cups sugar
1-1/2 quarts heavy cream
1 quart milk
4 tbsp vanilla extract
Dash of each, cinnamon, nutmeg, ginger
Small dash of salt3 scoops of Eggnog Ice Cream
Separate egg yokes and whites
1 very large bowl (it better be HUGE), mix yolks
Mix in 1/2 cup of sugar slowly
Mix in 1 quart of heavy cream
In medium bowl, mix (beat) egg whites with 1/2 cup of the sugar, set aside
In another small/medium bowl mix, 1 cup Captain Morgan Spiced Rum, 1 cup Captain Morgan Tattoo Rum, 1/2 cup French vanilla vodka, 1/3 cup gin (oh hell, this one’s up to you, 1/3 cup Triple Sec, 1/3 cup Black Velvet, 1/3 cup Kahlua French Vanilla, 1/4 cup peach liquor, 1/4 cup coffee liquor, 1/2 cup clear rum, 1/4 cup coconut rum, 1 shot of Jack Daniels for luck (are you supposed to drink this while you’re making it?)
Mix all liquors with 1/4 to 1/2 cup of sugar and 2 tbsp of vanilla, set aside.
Back to egg yolks, mix in 1-2 scoops of ice cream and add 2 tbsp of vanilla, add spices.
Slowly mix in the alcohol and then add 1/2 quart of the heavy cream with 1 scoop of the ice cream.
After that’s mixed, slowly blend in egg whites; pour into bottles to chill and enjoy!

He recommends to sip not gulp, REALLY?
Then he says, “If gulped you will need to take 2-3 aspirins and water.
Call in mourning! I think he meant call in, if you can, in morning or maybe not,,,,,,,,,,,,ha ha!

Well there you have it, something I have wanted to share for a very long time although we, personally have never had the guts to try this ourselves!!!!! Hope to see ya soon, right here and before Christmas!


Or the alcoholic content…and the hell with the calorie count…:-)


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Aug 202013

Lemonade Spiced With Fresh Ginger

Today is National Lemonade Day and this is a thirst-quenching beverage just right for the hot summer days and a nice addition to the up-coming holiday weekend. Not too bad with just a little shot of something added to it either, if you get my drift! I would imagine our Labor Day will be on the quiet side this year with a possible 2 day trip in the works for that week. Kenny’s son is going to be in the panhandle of Florida and we hope to drive over to see him and the family. It has been even longer since we’ve seen him, than it had been his daughter and that was about 10 years. Matter of fact, I can’t even remember how long it’s been, around 13 years or so would be my guess! So with that, let’s continue on…..


Lemonade Spiced With Fresh Ginger
  • 1 piece of fresh ginger root, about 3 inches long
  • 1 cup sugar
  • 1 cup water
  • 32 oz chilled club soda
  • 1 cup fresh lemon juice, with the pulp
  • 1 lemon sliced thing
  1. Peel ginger root and crush.
  2. Combine the ginger, water and sugar in a saucepan and bring to a boil to dissolve sugar; reduce heat and simmer until the liquid becomes syrupy and the aroma of the ginger is noticeable, about 10 to 15 minutes.
  3. Remove from heat and let cool; remove ginger and pour liquid into a serving pitcher along with the club soda, lemon juice and sliced lemons.
  4. Chill well before serving over ice.



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