Category Archives: Drankies / Drinks

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COSMOPOLITAN COCKTAIL

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COSMOPOLITAN COCKTAIL
¼ cup vodka
1 tablespoon triple sec
1 tablespoon + 1 ½ teaspoons cranberry juice
1 ½ teaspoons to 3 teaspoons fresh lime juice
One 2-inch orange peel/twist
ice

Fill a cocktail shaker with ice then add vodka, triple sec, cranberry juice and lime juice. ( use lime juice your taste).
Shake the cocktail shaker for about 30 seconds until well chilled.
Then, strain into a martini glass.
Garnish with orange peel/twist.
For an extra burst of flavor, peel the orange twist over the filled cocktail glass. This way, the orange oils spray into the glass.
Nota en foto:  Salome Prinsloo
Hy nogal sterk maar jy moet net nie dors wees nie😁😁😬😬 ja dankie ons het net ipv die triple sec, contreal gebruik en ek kon nie lemoen kry nie.

YVETTE SE EGGNOG

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YVETTE SE EGGNOG
6 eiers geskei
1 koppie suiker
2 koppies melk
1 koppie room
1/2 tot 1 1/2 koppies bourbon (brandewyn)
neut

Klits eiers en suiker tot lig en romerig, voeg melk, brandewyn en room by roer deur en laat staan so halfuur. Klits eierwitte styf en vou in. Bedien met gerasperde neut oor
Resep geplaas deur Yvette Cilliers
Foto: Yvette Cilliers

CRANBERRY KISSEL

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ON THE CHRISTMAS TABLE – CHRISTMAS EVE CRANBERRY KISSEL
One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.
I wonder why cranberries are on the Christmas table. I didn’t find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!
At my Ukrainian friends’ home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you. Continue reading→

EGGNOG ON THE STOVE

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EGGNOG ON THE STOVE
“It’s taken me several years to perfect this recipe. Now everyone asks, ‘When are you making the eggnog?!!’ This uses cooked eggs for safety, and you can use more or less rum to taste. It’s a bit of work to make, but well worth it. You’ll never buy store-bought eggnog again! Enjoy!”
4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg
Continue reading→

EGGNOG

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EGGNOG
4 eggs
¾ cup sugar
½ teaspoon nutmeg
¼ teaspoon cinnamon
1/3 cup liquor of  your choice
1 ½ cups milk
1 cup cream
Add eggs to blender and blend for 30 seconds, add sugar and blend for another 30 seconds, add rest of ingredients and blend another 30 seconds.
Pour into airtight container and let stand over night for flavours to combine.
Serve
Recipe posted by Chanelle Agenbag Mongie

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