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1 heaping cup fresh papaya, cut into rough chunks 1/2 cup plain yogurt 1/2 cup whole milk 1 heaping tablespoon sugar, honey or agave (I used agave syrup) 1/8 teaspoon ground cardamom Place all ingredients into a blender and pulse until combined. Pour into chilled glasses and refrigerate for a about 10 minutes before . . . → Read More: Papaya Lassi 2 cups diced ripe mango 1 1/2 cups plain yogurt 1/2 cup whole milk 3 tablespoons sugar 1/4 to 1/2 teaspoon rose water, more to taste Pinch kosher salt Combine the mango, yogurt, milk, sugar, 1/4 teaspoon rose water and salt in a blender. Purée until smooth. Taste and add more rose water . . . → Read More: Mango Rose Water Lassi 1 quart whole milk 1 cup half-and-half 1 1/2 cups bourbon, other whiskey or brandy 1 cup powdered sugar, sifted 1 tablespoon vanilla extract Freshly grated nutmeg, for garnish. In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up . . . → Read More: Milk Punch 3 medium-size apricots (about 6 ounces), pitted 3/4 cup plain low-fat yogurt 1/4 cup freshly squeezed orange juice 1 teaspoon mild honey, like clover or acacia 1/8 teaspoon almond extract 1 or 2 ice cubes Place all of the ingredients in a blender and blend at high speed until smooth. Serve right away. 6 cups apple cider 1 cup orange juice 4 cinnamon sticks, plus additional for garnish 6-8 whole star anise, plus additional for garnish 1 tablespoon sugar Pinch of allspice Juice of one lemon Bourbon or whiskey (optional, but highly recommended) In a large dutch oven, bring all of the ingredients to a low boil. . . . → Read More: Wassail garnish: 1/4 inch thick apple slices maple sugar wassail: 4 allspice berries 2 whole cloves 1 cup fresh cider 2 tablespoons maple sugar 24 ounces newcastle brown ale 1/2 cup calvados Sprinkle apple slices with maple sugar and roast at 400 degrees for 15 minutes. Place spices in teaball or cheesecloth sack. Heat . . . → Read More: Wassail 2 ounces white rum 4 ounces coconut water 1 tablespoon sweetened condensed milk whole nutmeg ice Shake or stir the rum, coconut water, milk, and ice. Taste and add more milk if you want to sweeten. Liberally grate nutmeg on top. 1 bottle light or white rum cinnamon stick while nutmeg out of its shell a few cloves 1-2 slices ginger Drink a small amount of the rum to leave room for spices. Add spices directly to bottle. Steep for a few weeks. lime or other sour juice cane syrup or simple syrup rhum agricole or white rum bitters nutmeg ice one part sour two parts sweet three parts strong four parts weak five drops of bitters and nutmeg spice serve well chilled with lots of ice 2 teaspoons creme de cassis 1 glass well chilled Aligote or Sauvignon Blanc Pour creme de cassis into wine and serve. If made with champagne, it becomes a kir royale. |
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