26 oz Brandy
1 Vanilla bean
1 1/4 qt Water boiling
1 1/4 qt Sugar
2 oz Espresso
Mix coffee and sugar well. Pour in boiling water, mix well, let stand until cool. Add brandy, cut vanilla bean lengthwise and drop into bottle. Let stand 30 days. Make approx 3 1/2 bottles (90 oz).
2 cups brown sugar
1/2 cup butter
1 pinch salt
2 quarts hot water
3 cinnamon sticks
6 whole cloves
2 cups rum
1 cup sweetened whipped cream
ground nutmeg to taste
Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.
2/3 cup brown sugar
1 tsp. cinnamon
12 whole cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. ginger
3 cups water
Combine water and brown sugar. Add spices(may put in a spice bag) and simmer for 20 minutes.Strain through a cloth or remove spice bag.Store for 24 hours.
Add juice:
2 qt. apple juice
1 cup orange juice
1/2 cup lemon juice
Bring to a boil and serve.
3/4 ounce Brandy
3/4 ounce Rum
3/4 ounce Cointreu
½ ounce lime juice
Pour over crushed ice.
Enjoy. January 2018