This is my new favourite drink. I made up a batch of it to give as Christmas gifts and I had some left over for myself. I will certainly be making this again and again all year round. It’s absolutely delicious! It’s theoretically related to Limocello the Italian lemon flavoured drink but with oranges instead.
I’m currently drinking it mixed with cranberry and raspberry juice over crushed ice, or snow as available, and with a sprinkle of edible gold glitter. I think I’m calling it ‘The Northern Lights’ as the colours go deliciously swirly. I may change the name when I get a newer carton of cranberry juice as this one’s kind of a funny colour but still delicious!
Makes 2.5 litres
1 l vodka, doesn’t have to be good
peel of 4 oranges plus 1 orange for later
1 cinnamon stick
1 vanilla pod, split length ways
4 cardamon seeds
600g granulated sugar
500ml boiling water
– First you will need to find 2 large bottles or jars to take 2.5l liquid by the end of this process and give them a good clean. I used 2 glass Italian milk bottles but obviously those are hard to come by.
– Split the vodka between each bottle.
– Peel the oranges using a vegetable peeler and be careful not to get any of the white pith along with the peel as it is very bitter. Cut into short strips and divide equally between the bottles.
– Break the cinnamon stick in half and add that.
– Put half the vanilla pod and 2 cardamon seeds in each bottle.
– The bottles should now be about half full. Put the lids on and keep them in a dark place, shaking every day.
– After a week mix together the boiling water and sugar in a large jug and stir until the sugar is dissolved.
– Divide this between the two bottles.
– Put the lids back on and return to the cool dark place for another week, again shaking every day.
– After this week is up decant into fancy bottles, straining out the bits and pieces. Add a strip of peel from the remaining orange and a cinnamon stick to these bottles then either store and keep for yourself or give as gifts. You can be sure the recipients will be very greatful!
I love me some frothy milk. I like it for my hot chocolate, for my latte, for… well, nope, just those things really. But frothy milk makes them so much better than ordinary milk! I used to have an Aerolatte
, which was great, love that thing, however it currently resides in a box somewhere in the garage with the rest of my kitchen. I also have a fancy coffee maker with a steam wand out there too. However, currently I have neither of these things. I have been frothy milk-less!
However, salvation has arrived! Here is a simple how to for making frothy milk with a jam jar and a microwave. Sorted!
(My mother has asked that I point out that Friday is kitchen cleaning day and it has been a hell of a week so any mess you see is the result of bad timing for me to do a quick photo shoot before doing my chores! I would like to point out the irony of the fancy coffee maker sitting in the back of the shots. Hasn’t been used in years, I think the instructions were written in Martian!)
Half fill a clean jam jar with milk. Put the lid on.
Shake the jar for about 30 seconds.
The bubbly milk should have doubled in volume.
Remove the lid and microwave for 30 seconds to 1 minute (depends how hot you want your milk).
Remove from the microwave.
(I have to put in here that your milk will probably be a bit more bubbly than mine, mine had to sit for a bit here as there was a fight over the work surface while mum made a bacon sandwich!)
Put your coffee or hot chocolate in the mug. If making hot chocolate I like to mix the powder with a bit of milk first then give it 30 seconds in the microwave.
Pour the milk into the mug holding back the foam with a spoon.
Spoon the foam on to the top. Enjoy!
I made this a few months back and have only just got round to putting the recipe up. It’s too late for elderflowers now but keep it in mind for next year. I’m well known for drinking nothing but diet coke and I think this stuff is delicious!
Makes around 2.5 litres
1.8 litres boiling water
25 very fresh large elderflower heads
50g citric acid*
2 medium oranges, sliced
2 large lemons, sliced
– Put the sugar ina large bowl or pan (I used a jam pan) and pour on the boiling water. Stir until the sugar is dissolved and leave to cool for 30 mins.
– Meanwhile pluck the flowers from the stalks, making sure to remove any bugs. You can leave little bits of stalk in but nothing too thick or it will spoil the flavour.
– Add the citric acid, sliced fruit and flowers to the sugar syrup, stir well and then cover and leave in a cool place to infuse for 24 hours stiring from time to time.
– After 24 hours heat the oven to Gas Mark 1 and put 3 or 4 thoroughly washed and rinsed screw top wine bottles in for 15 minutes. Remove and leave to cool for another 15 mintues. Put the tops in boiling water for a few minutes to sterilise them.
– Strain the elderflower liquid through a seive lined with muslin or a clean teatowel making sure there are no bits.
– Pour into the prepared bottles, seal and leave to cool. When cool place in a cool dark place to store, or perferably a fridge.
– Drink diluted with cold fizzy or tonic water.
*Can be bought from most traditional chemists, you usually have to ask as apparently heroin addicts use it for something and so they restrict access.