2 Homemade Crème de Café

I have been a little remiss in my posting the last few days - as I mentioned, my sister and my 6 month old nephew are here visiting, and Ella's Fall vacation started on Thursday.  We have been sightseeing like crazy, eating at all our favourite spots and cooking all my special treats.

Wednesday we took the kids for a flying one-night visit to my grandfather's home in Tennessee, and were treated to his lovely wife Nella's superb hostess skills (including her cooking - that lady is the domestic goddess that I can only dream of becoming.  For almost 30 years Nella has been the best stand-in grandmother we could possibly have asked for.)  She intrepidly took my sister and I, and our two children antiquing in Knoxville all day, for I was in hot pursuit of some new Descoware, and I was sure I would stumble upon some (alas, I did not.  However I did find a sweet kitchen twine holder!)

Nella is a born and bred Tennesseean, and she makes the most wonderful Crème de Café a.k.a. Kahlua (which my grandfather lovingly calls "Coffee Booze-ter.")  She says that you can't claim to be Tennesseean if you can't make your own booze, and so she graciously shared with us her recipe.  She gave me a bottle to take home, so I haven't had the excuse to actually make this yet, but it is delicious, and great in coffee (provided you are spending a lazy weekend morning at home!  Grandpa uses this in place of sugar in his coffee, and hey, when you're 90 years old, why not?)

Ingredients:

2 quarts water

8 cups sugar

2 oz instant coffee

1 fifth (a 750ml bottle) of grain alcohol such as distilled whiskey or vodka

In a large pot, heat the water to dissolve the sugar and coffee (make sure they are completely dissolved.)  Remove from heat and let cool to room temperature.  Add the alcohol, stir to combine and portion into sterile glass bottles.  Nella's note:  "We used to use distilled whiskey, but it got to be too expensive, so we switched to vodka and it tastes just as good!"

And you knoooow it would be extra-delish in the White Russian Apple Pudding recipe I posted recently!!

13 Not-So-Kid-Friendly...Caipirinhas!

Happy Friday! What better way to start off the weekend than with a delicious adult beverage (maybe wait until the kids are tucked away in bed?) Caipirinhas! Please, someone with better knowledge than me correct if I'm wrong, but I believe they are pronounced "Cappa-ree-nya" with a fun little tongue roll on the "r".

My baby sister Liz introduced us to this amazing drink a couple weeks ago - her best friend Melissa who is a supermodel was rooming with some Brazilian models in Milan (oh, what a life! They are right now traveling around Spain and Ibiza together) and they taught her how to make Brazil's national drink, and in turn...you get the picture? Whatever the story, it's delish, and I share it now with you.

You'll need (for two drinks):

2 Limes (washed and quartered)
4 oz Vodka, Rum or lesser-known (but most authentic) Cachaça (OR gingerale/Sprite for virgin)
Brown sugar to taste, about 3-4 tbls
Ice

First, in a container use a muddler on the quartered limes (that is, use something to smoosh them, extracting the juice and oils. Not too much, though, otherwise it could become bitter.) Then add some brown sugar.

You can always add more later, so start with less. Stir. (That is my husband's hairy hand, not mine. Thank goodness.)

Now, add the booze. We used vodka. If you want to make this drink virgin, (kids, I'm talking to you! Mama says no underage alcohol consumption, please) replace the alcohol with gingerale or Sprite and use less sugar. Stir a little more, and pour into tall glasses over ice.

It's both sweet and tart in perfect balance, and reallly drinkable.  Of course, enjoy responsibly!

Inebriated guy: Here’s hoping you’re in Heaven ten minutes before the devil knows you’re dead.
Inebriated girl: What’s that mean?
Inebriated guy: It’s an Irish toast.
Inebriated girl: Oh. Well, here’s to bread, eggs and cinnamon.
Inebriated guy: Huh?
Inebriated: That’s French toast.

Cheers!