Similar to eggnog, but flavored with coconut, lime and almond, this Haitian holiday beverage is traditionally served on New Year’s day.
2 cups sugar
¼ cup water
3 cinnamon sticks
1 liter dark or spiced rum*
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
15 oz. cream of coconut (not coconut milk)
2 Tablespoons vanilla extract
1 Tablespoon almond extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
Zest of two limes
Combine sugar, cinnamon sticks and water in a saucepan and place on low heat. Allow sugar to fully dissolve and make a simple syrup. Remove from heat and cool.
Whisk rum into cooled syrup. Combine condensed milk, evaporated milk and coconut cream. Vigorously whisk milk mixture into rum in a steady stream to avoid curdling. Add extracts, spices, and zest. Set aside of two hours to allow flavors to meld.
Strain through a fine mesh sieve. Pour into glasses, garnish with additional nutmeg and serve. Cremasse can be served cold or room temperature – I prefer it cold.
*Dark rum allows the almond extract flavor to come through while spiced rum compliments the cinnamon and nutmeg.
This summer, I’ve been ordering Thai delivery on an alarmingly regular basis from my favorite Thai food place. While I do indeed adore Thai food, I realize my cravings are focused less on the spicy coconut-infused curries and concentrated more on the sweet and creamy Thai iced tea that comes free with every order. I’ve caught myself slurping the last remnants with my straw before I’ve even managed to open all the food containers.
Realizing the ridiculousness of ordering a complete Thai meal every time I crave an iced tea, I decided to make my own. Unfamiliar with the actual ingredients in Thai tea, some quick Googling uncovered Pantai Norasingh Thai Tea mix available on Amazon and Ebay which produces tea with the same saffron-orange hue and vanilla aroma as my favorite restaurant tea. I’ve heard Thai tea is made with sweetened condensed milk, but after a few delicious Thai tea taste tests this week, I decided that my personal preference is a blend of whole milk and half and half. I’ve already made two batches.
In a medium saucepan, bring water to boil and add the Thai tea mix and sugar. Stir to dissolve sugar. Bring back up to a boil. When sugar is dissolved and tea is boiling, remove from heat, cover and allow tea to steep one hour (30 minutes will work if you can’t wait a whole hour for your tea).
Strain the tea leaves, pressing down on leaves to extract as much tea as possible.
To serve, combine milk and half and half in a small pitcher or measuring cup. Fill two glasses with ice and fill glasses ¾ full with tea. Add milk mixture until glass is full. For the quintessential Thai iced tea layers of tea and milk, pour milk slowly over the back of a spoon. Stir and enjoy.
*You can use whole milk, half and half, sweetened condensed milk, or coconut milk. I like the richness the combination of whole milk and half and half imparts.
Rescue me from the daily corporate grind and my creativity soon begins to flutter back to life. I’m no longer relegated to staring out the garden window, exhausted, from my end-of-the-workday couch repose and sighing, “Someday, I should do something with all that lemon verbena growing out there.” I can steep a batch of lemon verbena simple syrup to sweeten fresh-squeezed lemonade and drizzle over sliced nectarines. I can try my hand at concocting this lemon verbena liqueur. I have time to dream up experiments – delicious, delicious experiments.
While delightful on its own, the high alcohol and sugar content ensures this liqueur is best enjoyed in sipping-size portions after dinner. However, I’m convinced it would make a lovely aperitif when combined with bubbly champagne.
Last night’s sankalpa was an uncharacteristically nebulous “Love” rather than her customary litany of qualifiers. That was careless. His email was waiting for her the next morning. Impossible love. Foolish love. Lost love.
Next time, her sankalpa will be crafted with finer precision. Actionable Love.
Ah, December, when my reclusive side is not only tolerated, but exalted. When crackling fires, naps with kitties and piled blankets equal bliss and HBO loses to a Rankin-Bass animated holiday special – you know…Heat Miser, The Island of Misfit Toys, “Put one foot in front of the other.” Don’t pretend like you don’t still watch them.
December is also the month when this recluse can rationalize drinking a nightly mug of this decidedly decadent soul-warming beverage to abate the chill. I’ve been serving this spiked indulgence, which we’ve nicknamed “Hot Bubba,” for almost 30 years.
Hot Buttered Rum
1 pint gourmet Vanilla Bean Ice Cream (softened)
8 oz. Light Brown Sugar (by weight)
8 oz. Powdered Sugar (by weight)
8 oz. Salted Butter (softened)
½ teaspoon (generous) Cinnamon
½ teaspoon Nutmeg (freshly ground)
½ jigger Rum or Spiced Rum
½ jigger Brandy
Freshly ground nutmeg for garnish
Make Batter: Beat together ice cream, sugars, butter, cinnamon and nutmeg until butter is evenly distributed throughout ice cream. Store in freezer.
Place 2 or more Tablespoons of batter into a mug. Add rum and brandy and fill mug with boiling water. Stir until batter is fully dissolved. Sprinkle with nutmeg before serving.