BROWN COW PUNCH
When we came across this recipe, we knew it would be perfect for our theme party. The chocolate milk made everyone feel like a kid again!-Teresa Stutzman, Adair, Oklahoma
Provided by Taste of Home
Time 15m
Yield 3 quarts.
Number Of Ingredients 3
Steps:
- In a punch bowl, combine milk and extract. Add ice cream by scoopfuls and allow to float on top of punch. Or scoop ice cream into glasses; combine milk and extract, then pour over ice cream.
Nutrition Facts : Calories 467 calories, Fat 27g fat (17g saturated fat), Cholesterol 33mg cholesterol, Sodium 23mg sodium, Carbohydrate 57g carbohydrate (52g sugars, Fiber 0 fiber), Protein 1g protein.
GOOD EATS COMPANY PUNCH
Provided by Alton Brown
Categories beverage
Time 1h20m
Yield approximately 30 (4-ounce) servings
Number Of Ingredients 6
Steps:
- Combine the juice, lime bodies and sugar in a 5-quart container. Add the tea and stir until the sugar dissolves completely, 2 to 3 minutes. Add the Batavia Arrack and stir to combine. Chill to at least 40 degrees, approximately 1 hour in the refrigerator.
- Strain the punch into a punch bowl over a large ice block and serve with freshly grated nutmeg.
CLARIFIED MILK PUNCH
Steps:
- Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
- Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
- Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
- Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
- Store tightly sealed in the refrigerator for up to 2 months.
- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
- Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
- Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.
BROWN COW ( KAHLUA AND CREAM)
Make and share this Brown Cow ( Kahlua and Cream) recipe from Food.com.
Provided by Ranikabani
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put all ingredients in a coctail shaker.
- Shake.
- Serve.
BROWN COW FLOAT
This fun and delicious drink recipe was adapted from Martha Stewart Kids, Spring 2005.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1
Number Of Ingredients 5
Steps:
- Place chocolate syrup and ice cream in a tall glass. Fill glass with root beer. Top with whipped cream and sprinkles. Serve immediately with a straw and a long spoon.
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