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Sunday, December 27, 2009

Holiday Spirits

Each year, our contribution to the Christmas Eve dinner at the Poquettes is traditional Irish Cream. We usually double the recipe in order to have some left for our own Christmas Day feast with my parents, the Lapps.

The recipe for this creamy concoction was handed down to me from my mom. She used to bring it to the dreaded holiday party in Illinois! I remember soaking down a few glasses to take the "edge off" along with my dad way back when. Now, there's no need to "take the edge off" as both of our current family parties are enjoyable. Now, the drink is simply for added pleasure!

We buy the following ingredients as locally as we can. Obviously the milk and eggs are from local farmers. The rest is purchased from our co-op. Next year, we're hoping to provide our own eggs with the chickens we WILL get in 2010 (New Year's Resolution #276).

3 eggs (from local, free-range chickens please!)
1 Tbs. chocolate syrup
1 tsp. instant coffee
1 tsp. coconut extract
1/2 pint whipping cream (from happy, small-farm Wisconsin cows!)
1.5 pints of milk (happy Wisco cows once again!)
14 ounces of sweetened condensed milk (organic versions of this exist)
2 cups (or to your liking) Irish whiskey

1. Mix eggs, chocolate syrup, instant coffee, and coconut extract together.
2. Stir in the rest of the ingredients.
3. Refrigerate and serve over ice.

Christmas Day wouldn't be complete without Mimosas. Luckily, our freezer is stocked with orange juice from oranges this past summer found in our CSA fruit box! Simply fill a glass three-quarters way with champagne or sparkling wine, and then fill up the flute with orange juice (or for fun, another juice of your liking!).

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