drinks

How To Make a Fruit Shrub Syrup

fruit, cleaned, peeled, seeded, and chopped (if necessary)

vinegar

sugar

Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.

Add the fruit: Carefully remove the jar from the water using canning jar lifters or tongs and place on the counter. Transfer the prepared fruit in the container.

Add the vinegar: Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean, damp cloth, and cap tightly.

Let it stand: Let the vinegar cool completely and then store the jar in a cool, dark place, such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.

Strain it: Strain the fruit from the vinegar through a damp cheesecloth or coffee filter. Do this at least once, or repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it&#x27;s often delicious for use in chutneys).

Add the sugar: Place the fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.

Store: Store the shrub syrup in the refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.

Serve: To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.

Rob Roy Cocktail

blended Scotch whiskey

sweet vermouth

Angostura bitters

lemon peel,

In a shaker filled with ice, add the Scotch whiskey, the sweet vermouth and the bitters. Stir to chill. Strain into a martini glass (or an equally alluring vessel) and top with a lemon peel.

Homemade Lacroix is totally a thing. All you need is a SodaStream, some cold water, and your favorite citrus fruit!

How to Make Homemade Lacroix With a SodaStream

SodaStream Sparkling Water Maker

water

lemon (a little less than 1/2 lemon)

orange (around 1/4 large orange)

grapefruit (a little less than 1/4 grapefruit)

Carbonate your cold water with your SodaStream.

Measure and strain with a fine mesh strainer to remove pulp and seeds.

Slowly add juice to your carbonated water. Enjoy!

Simple yet effective... I've made soda water with essential oils in the past (use a keg and co2 setup), but it hasn't been close to this. I made pamplemousse for the wife and she loves it! I ended up combining the same ratio of juice, which is roughly 9 1/2 fl oz to 5 gallons of water, but still added essential oils, although I reduced the quantity by 1/3 to account for the juice. Again, this kicked it up a notch and I think I have a convert and am saving money already. Thanks for the info and share.

You left out one other factor when debating La Croix vs Sodastream - less waste!  Sure, you can recycle cans and boxes that La Croix and others come in, but recycling only goes so far...there's a reason recycle is the final "R" in Reduce, Reuse, Recycle - it's better to reduce and reuse first!  Sodastream gets bonus points for helping to reduce your overall waste.

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.

Vieux Carr&#233; Recipe

Benedictine

Peychaud’s Bitters

Angostura Bitters

rye whiskey

cognac

Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry.

Health benefits of turmeric aside, a mug of this comforting turmeric tea is also just the perfect way to cozy up at the end of a long day. I think it&#039;s reminiscent of a chai latte - warming and a bit spicy. Take this recipe and customize however you&#039;d like!

Vanilla Turmeric Golden Milk Latte

almond milk

honey (up to 1 tablespon

turmeric

ginger

5- inch cinnamon stick (can sub 1/8 teaspoon ground cinnamon)

vanilla extract

coconut oil (optional*)

black pepper*

vanilla bean (seeds scraped and entire bean added)

cardamom pods (crushed)

star anise

cayenne pepper

nutmeg

Black peppercorns

Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.

Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes.

Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons).

Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.

Combine two winter favorites with our Eggnog Coffee — festive eggnog and coffee. Eggnog Coffee is a great holiday treat and a way to use leftover eggnog.

Eggnog Coffee

MAXWELL HOUSE Coffee, any variety

Tbsp. sugar

eggnog, warmed

thawed COOL WHIP Whipped Topping

Place coffee and nutmeg in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker.

Add water to coffee maker; brew. When brewing is complete, stir in eggnog.

How To Make Limoncello

lemons,

vodka (100-proof preferred, or 80-proof)

Peel the lemons: Use a vegetable peeler to remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don&#x27;t worry about trimming every last scrap.

Cover the peels with vodka: Transfer the lemon peels to a 1-quart jar and cover with vodka. Screw on the lid.

Infuse the vodka: Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 4 days or as long as a month. The longer you let the vodka infuse, the more lemony your limoncello.

Strain the vodka: Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.

Prepare sugar syrup: Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool.→ You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.

Mix the sugar syrup with the infused vodka: Pour the sugar syrup into the infused vodka. Stir gently to mix. Taste and add additional sugar syrup if desired (see above).

Bottle the limoncello: Insert the funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.

Chill and store: Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year (and often much longer!).

How To Make Your Own Kombucha Scoby

white granulated sugar (see Recipe Notes)

bags black tea,

unflavored, unpasteurized store-bought kombucha

Make the sweet tea. Bring the water to a boil. Remove the pan from heat and stir in the sugar until it is completely dissolved. Add the tea and allow to steep until the tea cools to room temperature. Remove and discard the tea. (Alternatively, boil half the amount of water, dissolve the sugar and steep the tea, then add the remaining water to cool the tea more rapidly.)

Combine the sweet tea and kombucha in a jar. Pour the sweet tea into the jar. Pour the kombucha on top — if you see a blobby &quot;baby scoby&quot; in the bottom of your jar of commercial kombucha, make sure this gets transferred. (But if you don&#x27;t see one, don&#x27;t worry! Your scoby will still form.) Stir to combine.

Cover and store for 1 to 4 weeks. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.) Place the jar somewhere at average room temperature (70°F), out of direct sunlight, and where it won&#x27;t get jostled. Sunlight can prevent the kombucha from fermenting and the scoby from forming, so wrap the jar in a cloth if you can&#x27;t keep it away from sunlight.

First, bubbles will gather on the surface. For the first few days, nothing will happen. Then you&#x27;ll start to see groups of tiny bubbles starting to collect on the surface.

Then, the bubbles will collect into a film. After a few more days, the groups of bubbles will start to connect and form a thin, transparent, jelly-like film across the surface of the tea. You&#x27;ll also see bubbles forming around the edges of the film. This is carbon-dioxide from the fermenting tea and a sign that everything is healthy and happy!

The film will thicken into a solid, opaque layer. Over the next few days, the layer will continue to thicken and gradually become opaque. When the scoby is about 1/4-inch thick, it&#x27;s ready to be used to make kombucha tea — depending on the temperature and conditions in your kitchen, this might take anywhere from 1 to 4 weeks.

The finished scoby: Your finished scoby might look a little nubbly, rough, patchy, or otherwise &quot;not quite like a grown-up scoby.&quot; It&#x27;s ok! Your scoby will start to smooth out and take on a uniform color over the course of a few batches of kombucha — take a look a the before and after pictures of a baby and grown-up scoby in the gallery above.

Using the liquid used to grow the scoby: The liquid used to grow the scoby will likely be too strong and vinegary to drink (and if you&#x27;re not used to drinking kombucha or very vinegary beverages, it can give you a stomach ache). You can use it to start your first batch of kombucha, or you can use it as a cleaning solution on your counters.

Bone broth is made by simmering beef bones with vegetables until you end up with a rich, nutritious, deeply savory broth. It's a perfect base for soups.

How To Make Bone Broth on the Stove or in the Slow Cooker 

beef

filtered water,

apple cider vinegar

carrot

onion

Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels. 

Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes. 

Cover the bones with water and the vinegar and rest for 30 minutes. Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes. 

Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat. 

Skim the broth for the first hour. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables. 

Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze. 

Stovetop Instructions

Cover the bones with 3 quarts cool water and the vinegar and rest for 30 minutes. Transfer the bones to a 6-quart or larger slow cooker. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.  

Bring to a simmer on the HIGH setting. Turn the slow cooker to the HIGH setting high and bring the broth mixture to a simmer.

Skim the broth for the first hour. Check the slow cooker occasionally, skimming off any foam that collects on the surface the first hour and adding additional water as needed to keep the ingredients covered. Keep the broth at a low simmer on HIGH for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer on the HIGH setting for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Slow Cooker Instructions

Kombucha can be made at home with just a handful of ingredients. In this tutorial, we'll show you exactly what to do in detailed step-by-step instructions.

How To Make Kombucha Tea at Home

sugar (regular granulated sugar works best)

bags black tea, green tea,

starter tea

scoby per fermentation jar,

fruit

fruit juice

flavored tea (like hibiscus or Earl Grey)

honey

herbs

Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.Make the tea base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.

Add the starter tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)

Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you&#x27;ll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.)

Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won&#x27;t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.

It&#x27;s not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it&#x27;s ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.

After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.

Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.

Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another covered jar, strain, and then bottle. This makes a cleaner kombucha without &quot;stuff&quot; in it.)

Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it&#x27;s helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.

Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.

Rye and Ginger Hot Toddy

Lemon wedge

In a teapot with one cup of water add the ginger.

Heat until the teapot whistles. If using a saucepot to heat your water add the ginger and strain when pouring into your whiskey and honey mixture.

In a mug add the whiskey, honey, and juice of the lemon wedge. Strain the ginger infused hot water into the mug.

The ultimate autumn punch recipe for Thanksgiving, Halloween or any fall party. Quick and easy to make with simple ingredients: apple cider, sparkling wine, vodka, ginger beer and fresh fruit for garnish. This alcoholic fall party punch is so crowd pleasing, it might just disppear before you have a chance to pour yourself a glass.

The BEST Fall Punch Recipe For Parties

apple cider

sparkling wine ((champagne

(12 ounce) bottles ginger beer

vodka

apples

In a large punch bowl or beverage dispenser, add the ice, apple cider, sparkling wine, vodka, ginger beer and sliced apples.&nbsp;

Stir to combine and drink up!&nbsp;

It's not summer until there's a pitcher of sweet tea in the fridge. Here's how to make a batch everyone will enjoy.

How To Make Sweet Tea

family-sized black tea bags (or 12 individual tea bags),

mint leaves

Boil the water. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat.

Steep the tea for 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard.

Add the sugar to the tea. Add the sugar and stir until completely dissolved.

Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.

Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine.

Refrigerate until very cold. Refrigerate for at least 4 hours or, ideally, overnight.

Serve over ice. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired!

Dust off that cocktail shaker and mix yourself – or your dinner party guests – a classic whiskey sour. You can make it without egg white, but it won't be as silky

Whiskey sour

bourbon

lemon juice

12½ml 2:1 sugar syrup

lemon zest

Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass. Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.

By simply toasting the milk powder before adding it to the hot cocoa mix, we can capture a wide array of flavors, including caramel, toffee, and malt. Basically, one extra step creates the best cup of hot chocolate ever. Just trust me. And don&#039;t forget the homemade marshmallows...This recipe first appeared in Season 1 of Good Eats: Reloaded.

Hot Cocoa: Reloaded

milk powder

cocoa powder

cornstarch

salt

cayenne pepper, optional,

water,

Heat oven to 300ºF. Line a half sheet pan with parchment paper.

Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool. Odds are good the milk powder will be stuck together in lumps and if that&#039;s the case, simply pulse it in a food processor a few times. (Toasting the milk powder is technically optional but personally, I think the flavor is worth it.)

Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine saltIf, like me, you only have kosher salt, simply blend a few tablespoons to a fine dust in a spice grinder., and cayenne, if using. Cover and shake to thoroughly combine. Tightly sealed, the powder will keep nearly indefinitely in the pantry.

For one serving, heat 3/4 cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. Slowly whisk in the remaining hot water. Let sit about 30 seconds because otherwise you&#039;ll scald your face while attempting to chug the deliciousness.

Mulled Cider | Nigella's Recipes | Nigella LawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappBookmarkEntriesBURGER NEWChevron DownChevron LeftChevron RightBasketSpeechCommentSearchVideo Play IconNigella LawsonPremiumNigella LawsonVeganVegetarianMemberSpeechRecipeEmailBookmarkCommentCameraScalesQuantityListReorderRemoveOpen book

dry cider

60 millilitres dark rum

millilitres apple and ginger tea (made

soft dark brown sugar

clementines (or satsumas)

cloves

cinnamon

bay leaves

cardamom pods (bruised)

A warming treat, learn how to make your own mulled cider this winter. Aromatic spices cinnamon, cloves and star anise add an extra dimension to tangy apple cider

Mulled cider

lemons

(a handful)

2ltr cider

The gentle, even heat from a slow cooker means the mulled wine doesn't boil and the flavours stay fresh, leave it to heat while you eat, drink and be merry!

Slow cooker mulled wine

x red wine

Cointreau

oranges

lemon

golden caster sugar

orange

Put all the ingredients (except the slices of orange) in a slow cooker on low for 1 1/2 - 2hrs until hot. Ladle into heatproof glasses and serve with slices of orange. Using the 'keep warm' setting (if your cooker has one) will ensure the mulled wine stays hot during the party.

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