Brandy Slush + Dairy-Free Coconut Eggnog

As promised, here's the recipe for Brandy Slush. 

It's a Wisconsin favorite for the holidays,

but will go over very well no matter where you live and really, any time of year.  I made this for my girlfriends in San Francisco for one of our Christmas gatherings and they couldn't get enough of it.  By the end of the party, I was passing the recipe on to everyone.

 

 

 

Image from Bettycrocker.com  

Add the 4 tea bags to the 2 cups of boiling water.  Let steep for a few minutes.  Remove the tea bags.  In a large pot or dutch oven, combine 7 cups water and 2 cups sugar.  Boil for 5 minutes, stirring slightly until sugar is dissolved.  Add the  thawed orange juice and lemonade concentrates and 2 cups of tea.  Stir and let cool.  Add the brandy and stir it all together well.  Freeze in a gallon size container, or separate in smaller container if necessary.  It's best to let it freeze over night.

To serve, scoop the slush into a glass, fill it up about half way and top it off with club soda or 50/50 if you prefer it sweeter.  Garnish with a lemon, lime, or orange slice.  For a festive flare, use cranberries as pictured above.

 

Next up, the Dairy-Free Coconut Eggnog recipe.  We don't have an abundant selection of natural food stores around here, but the ones that we do have, do it well.  They're small, yet they always magically have everything you need and offer a cozy, quaint shopping experience.  This recipe was shared by my favorite natural grocery store in this area, The Stevens Point Area Co-op.  I couldn't help pass it on as well and I'm definitely trying it!

 

 

 

Image from FrontierCoop.com

Combine the coconut milk and spices in a heavy-bottomed pan and bring to a simmer.  With a stand up mixer, beat the egg yolks and 1/2 cup sugar together until they turn light in color.  Stirring constantly, add 1/2 cup of hot coconut mixture to the yolks (adding a little at a time to gently heat).  Once combined, add back to hot coconut mixture.  Stir until mixture reaches 160 degrees or thick enough to coat the back of a metal spoon.  Remove from heat.  Strain out the spices and chill.  If desired, stir in the bourbon, brandy or rum at this time.  When ready to serve, whisk the egg whites and 1 tablespoon sugar until white peaks form.  Fold in the custard and pour into glasses.  Top with grated nutmeg.

Original Coconut Eggnog recipe can be found at FrontierCoop.com

 

What are some of your favorite holiday cocktails?  Feel free to share them and/or the recipes below in the comments section!

Enjoy the holidays and check back with us in 2015 when we post healthy tips and recipes to burn this holiday fun off!  For more from MBeze or to shop our natural skincare brand, visit us at MBeze.com