- 1/2 cup chopped fresh ginger
- 2/3 cup plus 2 tablespoons sugar
- 1/4 teaspoon Chinese five-spice powder
- 3 tablespoons chopped crystallized ginger
- 8 whole star anise
- 1 bottle (750 ml) Champagne or sparkling wine
- Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger. Combine Chinese five-spice powder and remaining 2 tbsp sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 tsp crystallized ginger and 1 star anise into each glass. Add 1 tbsp syrup and about 3 oz Champagne.
Serves about 12
- 3tangerines (optional)
- Maraschino cherries (optional)
- 3cups cranberry juice, chilled
- 1/4cup Triple Sec, other orange liqueur, or orange juice
- 2tablespoons maraschino cherry juice or grenadine syrup
- 1750 milliliter bottle champagne or sparkling apple juice, or one 32-ounce bottle carbonated water or lemon-lime carbonated beverage, chilled
1.If using tangerines, use a vegetable peeler or a thin sharp knife to thinly peel the tangerines (refrigerate fruit for another use). Trim peel to form about 6-inch-long spirals. Place a tangerine spiral in each chilled champagne glass, or set spirals aside to add to the rims. If desired, place 1 or 2 maraschino cherries in each glass.
2.In a glass pitcher, combine cranberry juice, Triple Sec, and maraschino cherry juice.
3.For each serving, pour about 1/4 cup cranberry juice mixture into each champagne glass. Add about 1/4 cup champagne, filling glass nearly to the top. Gently stir with an up-and-down motion to mix the drink without destroying the carbonation of the champagne. Calories 103
- 6 cups milk
- 2 cups heavy whipping cream
- 1/8 teaspoon ground nutmeg
- 12 pasteurized egg yolks
- 2 cups sugar
- Praline or bourbon liqueur (optional)
- Freshly ground nutmeg
Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low. Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture. Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog. Sprinkle with freshly ground nutmeg.
- 1 pint vanilla ice cream, softened
- 2 sticks butter, softened
- 1 cup powdered sugar
- 1 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
2. To serve, place 1 to 2 tablespoons of the base and 1 to 2 tablespoons of amber or clear rum in a coffee mug and top with boiling water. Stir until base is dissolved. Sprinkle with additional nutmeg, if desired, and add a cinnamon stick. Makes about 35 servings.