COCO-NOG
Steps:
- Put the almond milk, coconut whip, rum, maple syrup, cinnamon, vanilla and salt in a large bowl and whisk to combine. Sprinkle with nutmeg and serve in your favorite punch bowl or pitcher.
KORBEL RITA
Provided by Food Network
Yield 1 Serving
Number Of Ingredients 5
Steps:
- Add Tequila, Cointreau, Simple Syrup, and Lime Juice and Ice to a pint glass. Attach the flip it clip to the pint glass. Invert the 187ml bottle into the glass, and serve with a straw. If you don't have the 187ml bottle, just float the 4 oz of KORBEL Brut, and add a straw.
MANGO-RITA
Provided by Food Network Kitchen
Yield 4 drinks
Number Of Ingredients 5
Steps:
- Combine the lime zest and 1 tablespoon salt on a small plate. Moisten the rim of 4 glasses with lime wedges; dip in the salt mixture.
- Puree the tequila, orange liqueur, lime juice, frozen mango and 2 cups ice in a blender until smooth. Pour into the prepared glasses and garnish with lime wedges.
NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE
No oven time or fussy water bath for this streamlined dessert. It pairs traditional eggnog spices with decadent dark chocolate and is fully cooked on the stovetop. Finish with a kitchen torch for the customary caramelized topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h50m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
- Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.
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