The online journal, notebook and playground of HFM

Egg Nog

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From the kitchen of: Unknown

  • 1 egg
  • 2 tablespoons sugar
  • dash salt
  • 1 cup milk
  • 1/2 teaspoon vanilla

Beat egg until frothy. Add remaining ingredients slowly. Serve immediately. Makes 1.

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Frosty Lime Float

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From the kitchen of: Unknown

  • 1 cup chilled pineapple juice
  • 1/3 cup lime juice
  • 1/3 cup sugar
  • 1 pint lime sherbet
  • 1 bottle lemon-lime soda

Add all ingredients and 1/2 cup lime sherbet. Stir until smooth. Pour in glasses, as 1 scoop sherbet to each. Serves 4.

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Hot Buttered Rum

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From the kitchen of: Spice Hunter Co.

  • 1 1/2 tablespoons Hot Buttered Rum spices
  • 2 teaspoons butter (optional)
  • 1 jigger rum (optional)
  • 6 ounces of water

Mix ingredients together and serve.

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Spice Hunter Co.

  • 1 full packet (2.3 ounces) Hot Buttered Rum spices
  • 5 tablespoons softened butter

Blend until smooth and refrigerate. When ready to use:

  • 2 tablespoons mixture
  • 6 ounces boiling water
  • 1 jigger of rum
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Hot Fruit Punch

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From the kitchen of: unknown

  • 1 cup water
  • 1/3 cup sugar
  • 8 whole allspice
  • 8 cloves
  • two 3-inch pieces of cinnamon stick
  • 1 1/2 cups unsweetened pineapple juice
  • 1 cup each of grapefruit juice and orange juice
  • 1/4 cup lemon juice
  • 4 jiggers (6 ounces) gin

In a stainless steel or enameled saucepan combine water, sugar, allspice, cloves and cinnamon stick and simmer the mixture for 10 minutes. Add pineapple juice, grapefruit juice, orange juice, lemon juice, and gin and heat the mixture but do not let it boil. Strain the punch into warmed mugs and garnish each drink with an orange slice.

Yield: 4 drinks

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Mimosas

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From the kitchen of: unknown

  • 1/4 cup Grand Marnier liqueur
  • 1/4 cup sugar
  • 1 bottle champagne
  • 2 cups fresh squeezed orange juice

Place the Grand Marnier and sugar, individually in small dishes. Dip the rim of each glass in the Grand Marnier and then in the sugar, forming a ring of sugar around the rim. Divide the champagne between the glasses. Pour 1/4 cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.

Yield: 8 servings

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Mulled Cider

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From the kitchen of: The Spice Hunter Co.

  • 1 quart apple juice or cider, cranberry juice or fruit nectar
  • 2 tablespoons loose Mulling Spices
  • (Optional) 1 jigger of rum or brandy per cup.

Place mulling spices in a large tea infuser, tie in cheesecloth or add loose and strain before serving. Simmer to taste (approx. 15-20 minutes). Remove spice and serve hot in mugs or chill and serve as a cooler with ice.

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Mulled Wine

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The Spice Hunter Co.

  • 1 quart Burgundy Wine
  • 2 cups sweet Vermouth
  • 1/3 cup sugar or honey
  • 2 tablespoons loose Mulling Spices

Place mulling spices in a large tea infuser, tie in cheesecloth or add loose and strain after mulling. Simmer to taste (approx. 15-20 minutes). Remove spice and serve hot in mugs or chill and serve as a cooler with ice.

Mulling Spices: Cinnamon chips, orange rind, whole cloves, whole allspice, orange oil, cinnamon oil.

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Thai Iced Tea

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From the kitchen of: unknown

  • 6 cups water
  • 1 cup Thai tea leaves (go to this tea club to buy it in its finest quality)
  • 3/4 cup sugar, or as needed
  • Crushed ice
  • 1 1/2 cups evaporated milk or half and half

Bring water to a boil in a saucepan, add the tea leaves and remove pan from the heat. Gently stir

the tea leaves to submerge them in the water. Let the tea steep for 5 minutes, or until it turns a brilliant orange and has a strong taste with no bitterness. Pour the tea through a coffee filter or fine mesh strainer into a pitcher. Add the sugar to the hot tea and stir well to dissolve completely. Set aside to cool to room temperature, then cover and refrigerate until ready to serve, or for up to 1 week.

To serve, fill tall glasses with crushed ice, add tea to fill about 3/4 of each glass, then pour about 1/4 cup of evaporated milk or halfandhalf over the ice in each glass. Serve immediately.

Yield: 4 to 6 servings

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