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Warming Up for Eggnog Season

November 18, 1990

Cute names. Sweet flavors. Strong stuff. Even people who ordinarily turn up their noses at the notion of sweet alcoholic beverages have been known to change their minds during the holidays. If you're planning a party, now is the time to get really frivolous with your liquor. Consider, for example, the following:


1 1/2 ounces amaretto

1/2 cup coffee ice cream

1 ounce milk, optional

Whipped cream

Ground nutmeg

Combine amaretto, ice cream and milk in blender. Serve in eggnog cup. Garnish with dollop whipped cream and sprinkle of nutmeg. Makes 1 serving.


1 1/2 ounces Cognac

4 ounces rum-raisin ice cream

1 ounce soda

Combine Cognac, ice cream and soda in blender. Serve in brandy snifter. Makes 1 serving.


1 1/2 ounces Swiss-chocolate-almond-flavored liqueur

4 ounces vanilla ice cream

Grated bittersweet or milk chocolate

Combine liqueur and ice cream in blender. Serve in Champagne glass. Top with scoop vanilla ice cream. Sprinkle with grated chocolate. Makes 1 serving.


1/2 cup dark brown sugar, packed

2 sticks cinnamon

6 whole cloves

4 cups water

2 tablespoons instant coffee powder

5 ounces brandy

Brandy Cream

Combine sugar, cinnamon and cloves with 2 cups water in saucepan. Bring to boil. Reduce heat, cover and simmer 5 minutes. Remove cover, add remaining 2 cups water and coffee powder. Return to boil, then strain liquid into serving container. Pour 1 ounce brandy into each warmed coffee cup. Pour in hot spiced coffee. Stir. Top with Brandy Cream. Do not stir after adding cream. Sip brandied coffee through cream for true flavor. Makes 5 servings.

Brandy Cream

1 cup chilled whipping cream

1 teaspoon chocolate extract

1 tablespoon sugar

1 teaspoon brandy

Combine whipping cream, chocolate extract, sugar and brandy in chilled bowl. Beat until stiff. Makes about 1 3/4 cups topping.

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