[serves 6 half cups (perfect for a small cocktail)]
3 eggs
1 cup of unsweetened organic soy milk
1 cup of vanilla soy creamer
1 cup of sugar
pinches of cinnamon and nutmeg to taste
1 tsp vanilla extract
rum to taste (i used a cup but as they say, the more the merrier.)
1. Seperate egg yolks from egg whites.
2. Put egg whites in the fridge.
3. In bowl, combine egg yolks and sugar. Beat until egg yolks are soft. Add soy milk, creamer, rum and vanilla extract. Do not overbeat - you want a nice thick consistency.
4. Chill both egg whites and yolk bowl overnight.
5. Before serving, beat egg whites until they form soft white peaks. Then whisk - do not beat - both bowls together. Garnish with nutmeg and cinnamon on top. Enjoy!
Showing posts with label cocktails. Show all posts
Showing posts with label cocktails. Show all posts
Monday, December 5, 2011
M’es (Honey Wine)
Yield: 5 quarts
You may use 1 tablespoon of hops cones in pace of the gesho leaves. I had first ordered this at the Eritrean restaurant in Portland, Maine and was not impressed with it at all. In Eritrea, this rather sweet wine is drunk from traditional long-necked glass containers that look a great deal like bud vases. We drank this when we went with the International Women’s Club to the coffee ceremony restaurant about 11 kilometers outside of Asmara. The glass containers were a smaller version of the modern carafes that are very wide at the bottom with long thin necks. I liked the drink much better the second time.
M’es takes eleven days to prepare.
4 cups (32 ounces) honey
1 cup of gesho leaves
1. Mix the honey with 16 cups (1 gallon) of water and put it in a large glass container (such as a 2-gallon jar) and let it stand for 2 days at room temperature.
2. On the third day, place the leaves in a pot with 8 cups of the honey and water mixture. Bring it to a boil and simmer it for 20 minutes over a low heat.
3. Pour this boiled mixture back into the container of mixed honey and water and let it stand for an additional 7 days at room temperature.
4. Strain the mixture, discard the leaves. Cover the mixture and let it stand for another 2 days.
5. You may now strain the honey wine through a clean cloth and serve either at room temperature or chilled.
You may use 1 tablespoon of hops cones in pace of the gesho leaves. I had first ordered this at the Eritrean restaurant in Portland, Maine and was not impressed with it at all. In Eritrea, this rather sweet wine is drunk from traditional long-necked glass containers that look a great deal like bud vases. We drank this when we went with the International Women’s Club to the coffee ceremony restaurant about 11 kilometers outside of Asmara. The glass containers were a smaller version of the modern carafes that are very wide at the bottom with long thin necks. I liked the drink much better the second time.
M’es takes eleven days to prepare.
4 cups (32 ounces) honey
1 cup of gesho leaves
1. Mix the honey with 16 cups (1 gallon) of water and put it in a large glass container (such as a 2-gallon jar) and let it stand for 2 days at room temperature.
2. On the third day, place the leaves in a pot with 8 cups of the honey and water mixture. Bring it to a boil and simmer it for 20 minutes over a low heat.
3. Pour this boiled mixture back into the container of mixed honey and water and let it stand for an additional 7 days at room temperature.
4. Strain the mixture, discard the leaves. Cover the mixture and let it stand for another 2 days.
5. You may now strain the honey wine through a clean cloth and serve either at room temperature or chilled.
Suwa (Eritrean Beer)
Yield: 6 quarts
Gesho is a kind of buckthorn shrub with bitter leaves that have a taste similar to hops. One ounce (about 1 cup) of hopes cones, available in beer-making stores, can be substituted for the gesho leaves. Making suwa and allowing it to ferment takes thirteen days. We had it during the feast of St. Mary at an Eritrean teacher’s parents’ home. They served it room temperature.
½ pound gesho leaves
1 pound wheat berries (whole-wheat kernels)
8 cups of barley flour
1. Grind the gesho leaves in a blender or a food processor and put them into 8 cups of water and boil for about 15 minutes. Pour the boiled mixture into a large earthenware or glass container and add 16 cups (1 gallon) of water. Cover the container and let it stand for 6 days at room temperature, while you prepare the wheat berries.
2. Put the wheat berries in a covered container and add enough water to cover them. In about 3 days they will start to germinate. At that time, take them out of the water and place them in an empty container, cover it, and let them continue germinating at room temperature for 3 more days.
3. Remove the germinating wheat, spread it out on a baking sheet, and dry it in a 150°F oven for 1 hour, until they are crisp. Grind in a food processor, and add to the soaking leaves and water.
4. Mix the barley flour with 3 cups of water to make a dough. Spread it out on a baking sheet and bake it for about 10 minutes, until it browns on top.
5. Let it cool. Then break it into pieces and add it to the gesho leaves and wheat berry mixture n the container.
6. Let the container stand for an additional 7 days at room temperature.
7. At the end of that time, you will have a slightly alcoholic beverage. Before it can be served, it must be strained several times through a clean cloth.
8. Keep the suwa in the refrigerator or bottle it. It will keep for several weeks.
Gesho is a kind of buckthorn shrub with bitter leaves that have a taste similar to hops. One ounce (about 1 cup) of hopes cones, available in beer-making stores, can be substituted for the gesho leaves. Making suwa and allowing it to ferment takes thirteen days. We had it during the feast of St. Mary at an Eritrean teacher’s parents’ home. They served it room temperature.
½ pound gesho leaves
1 pound wheat berries (whole-wheat kernels)
8 cups of barley flour
1. Grind the gesho leaves in a blender or a food processor and put them into 8 cups of water and boil for about 15 minutes. Pour the boiled mixture into a large earthenware or glass container and add 16 cups (1 gallon) of water. Cover the container and let it stand for 6 days at room temperature, while you prepare the wheat berries.
2. Put the wheat berries in a covered container and add enough water to cover them. In about 3 days they will start to germinate. At that time, take them out of the water and place them in an empty container, cover it, and let them continue germinating at room temperature for 3 more days.
3. Remove the germinating wheat, spread it out on a baking sheet, and dry it in a 150°F oven for 1 hour, until they are crisp. Grind in a food processor, and add to the soaking leaves and water.
4. Mix the barley flour with 3 cups of water to make a dough. Spread it out on a baking sheet and bake it for about 10 minutes, until it browns on top.
5. Let it cool. Then break it into pieces and add it to the gesho leaves and wheat berry mixture n the container.
6. Let the container stand for an additional 7 days at room temperature.
7. At the end of that time, you will have a slightly alcoholic beverage. Before it can be served, it must be strained several times through a clean cloth.
8. Keep the suwa in the refrigerator or bottle it. It will keep for several weeks.
Don’s Bailey’s Irish Crème
1 ¾ cup Jamesons’ Irish Whiskey
1 14 oz can of sweetened condensed milk
½ pint or 1 cup of light cream
4 eggs
1 tsp vanilla extract
½ tsp almond extract
2 tbsp chocolate syrup
2 tsp of instant coffee
Mix ingredients at high speed in blender or mixer to desired consistency. Keep refrigerated.
1 14 oz can of sweetened condensed milk
½ pint or 1 cup of light cream
4 eggs
1 tsp vanilla extract
½ tsp almond extract
2 tbsp chocolate syrup
2 tsp of instant coffee
Mix ingredients at high speed in blender or mixer to desired consistency. Keep refrigerated.
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