Newspaper Archive of
Feather River Bulletin
Quincy, California
Lyft
December 8, 2010     Feather River Bulletin
PAGE 15     (15 of 42 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 15     (15 of 42 available)        PREVIOUS     NEXT      Full Size Image
December 8, 2010
 

Newspaper Archive of Feather River Bulletin produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




Bulletin, Progressive, Record, Reporter RE G I 0 # , Shake up holiday cocktails ztn milk Wednesday, Dec. 8, 2010 1B We all know that good old-fashioned milk is an essential beverage for building strong bones, muscles, teeth, hair and nails. But did you know that it's also a key ingredient to the top cocktails of the season? Just in time for the holidays, the California Milk Processor Board (CMPB), the creator of Got Milk?, has partnered with mixologist Duggan McDonnell to give drink enthusiasts a delicious way to toast the festivities with family and friends. McDonnell, recognized as one of the "Leaders of the American Cocktail Revolution'" by Food & Wine Magazine, concocts one-of-a-kind drink recipes to keep milk flowing during holiday celebrations. "Milk is an essential ingredient to holiday cocktails because it adds a creamy, supple texture to drinks, "said McDonnell. "'Serving milk-based drinks to your guests unleashes a burst of flavors they -- and their taste buds- will love. '" A California native, McDonnell has created sophisticated milk-based drinks that may be enjoyed with or without spirits from common ingredients from the kitchen: cinnamon, eggs, vanilla, nutmeg and, of course, milk. To learn more about McDonnell's holiday milk-based drinks and cocktail recipes, visit gotmilk.com. Alcoholic For a more spirited holiday drink, try these milk-based cocktails. Breakfast Gimlet Serves 8 Latin Fizz Serves 10 1 quart milk 1-1/4 cups gin 3/4 cup simple syrup 1/2 cup freshly squeezed lime juice Whisk thoroughly in a punch bowl until all of the ingredients are thoroughly integrated. Add ice and serve. Cinnamon Sake Horchata Serves 8 1 quart milk 1-1/2 cup Nigori Sake 1/2 cup cinnamon syrup 1/2 cup freshly squeezed lime juice 1 Tbsp almond extract Cinnamon powder to taste Whisk thoroughly in a punch bowl until all ingredients are thoroughly integrated. Add ice, dust with cinnamon and serve. 1 quart milk 4 cups Pisco 5 egg whites 2/3 cup freshly squeezed lemon juice 2/3 cup simple syrup 8 drops Orange Flower water Whisk thoroughly in a punch bowl until all ' ingredients are thoroughly integrated. Add ice and serve. Caribbean Milk Punch Serves 8 1 quart milk 1 cup spiced rum 3/4 cup agave syrup Cinnamon powder to taste Nutmeg powder to taste Whisk thoroughly in a punch bowl until all ingredients are thoroughly integrated. Add ice, dust with cinnamon or nutmeg and serve. Non-alcoholic Frothy Vanilla Nog Serves 8 An airy twist on the traditional eggnog, thb version b made with milk, fluffy egg whites, brown sugar, vanilla extract and almond extract. Cinnamon add a delicious kick. PB & J Granita Serves 8 A non-alcoholic beverage that features a combination of milk, peanut butter, raspberries and lemon juice. Blend with ice and pour over individual glasses with a salted rim for a deliciously frosty drink guests of all ages will enjoy. 1 quart milk 8 egg whites 1/2 cup brown sugar 1 ts vanilla extract 1 tsp. almond extract Cinnamon taste Spicy chili powder to taste Whisk thoroughly in a punch bowl until all ingredients are thoroughly integrated. Spike with an alcoholic elixir if so desired. Add ice and dust with a blend of cinnamon and spicy chili powder. 1 quart milk 4 Tbsp. creamy peanut butter 1 pack raspberries 1/2 cup freshly squeezed lemon juice 112 cup simple syrup Ice Salt for glass rim Add all ingredients to blender with ice. Blend thoroughly for 20 seconds and pour into individual glasses with a salted rim. Syrups Simple syrup 1 cup sugar 1 cup water Combine sugar and water in saucepan. Bring to boil stirring. Reduce heat and simmer until syrup dissolved, about 3 minutes. Remove from heat; cool and bottle. Keep refrigerated up to one month. Makes 1-1/2 cups Cinnamon syrup 6 large cinnamon sticks 8 cups water 6 cups white sugar Slowly bring water and cinnamon sticks to boil. Simmer for 30 minutes. Add sugar, turn heat up and bring to boil. Stir thoroughly; remove from heat, chill overnight. Strain, then bottle for use. We asked what you wanted from a county website... WE LISTENED! Your One-Stop Plumas County resource that's just JUST ONE CLICK AWAY iiiii!