Drink Mixer By Ingredients

drink mixer by ingredients, looking for these recipes? check this for 4 best drink mixer by ingredients: Mulled wine syrup,Chocolate cream cake,Ginger, lemongrass and lime syrup,Chocolate pudding bar

Mulled wine syrup

Image credit: Al Richardson – taste.com.au

Ingredients

  • 750ml bottle dry red wine
  • 1 cup caster sugar
  • 2 star anise
  • 2 cinnamon sticks
  • 2 x 10cm long strips orange rind

Method

  • Step 1
    Place all ingredients in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
  • Step 2
    Increase heat to high. Bring to boil. Reduce heat to medium-low. Simmer for 25 to 30 minutes or until slightly thickened. Cool.
  • Step 3
    Strain through a fine sieve into a jug. Discard solids. Refrigerate for 30 minutes or until chilled.

Ginger, lemongrass and lime syrup

Image credit: Al Richardson – taste.com.au

Ingredients

  • 3 limes
  • 3cm piece fresh ginger, peeled, thinly sliced
  • 1 lemongrass stalk (white part only), halved lengthways
  • 1 1/2 cups caster sugar

Method

  • Step 1
    Peel four 8cm long strips of rind from limes. Juice limes (you’ll need 1/3 cup). Place all ingredients and 1 1/4 cups cold water in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
  • Step 2
    Increase heat to high. Bring to the boil. Reduce heat to medium- low. Simmer for 15 to 20 minutes or until slightly thickened. Cool.
  • Step 3
    Strain through a fine sieve into a jug. Discard solids. Refrigerate for 30 minutes or until chilled.

Chocolate cream cake

Image credit: (N/A) – taste.com.au

Ingredients

  • 600ml thickened cream
  • 1/3 cup drinking chocolate
  • 250g packet Arnott's Choc Ripple biscuits
  • White chocolate curls, to serve (see tip)

Method

  • Step 1
    Using an electric mixer, beat cream and drinking chocolate until stiff peaks form.
  • Step 2
    Spread 2 tablespoons cream mixture along a plate. Sandwich biscuits together with half the remaining cream mixture. Assemble biscuits upright on prepared plate to form a log. Spread remaining cream mixture over top and sides of log. Cover and refrigerate overnight (see note).
  • Step 3
    Top cake with chocolate curls. Slice on an angle to create a striped effect. Serve.

Chocolate pudding bar

Image credit: Louise Lister – taste.com.au

Ingredients

  • 250g packet malt biscuits
  • 3 x 80g Crunchie bars, refrigerated
  • 395g can sweetened condensed milk
  • 600ml thickened cream
  • drinking chocolate, to serve (optional)

Method

  • Step 1
    Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
  • Step 2
    Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
  • Step 3
    Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces.
  • Step 4
    Spread cream mixture over biscuits. Top with another layer of biscuits. Cover. Freeze overnight, or until firm. Cut into squares to serve. Dust with drinking chocolate, if desired.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *