The Great American Slow Cooker Book (121 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
2- TO 3½-QUART
4 cups (1 quart) strong brewed coffee
⅔ cup blended whiskey
¼ cup Amaretto or other almond-flavored liqueur
¼ cup Bailey’s Irish Cream or other Irish cream whiskey liqueur
4- TO 5½-QUART
6 cups (1½ quarts) strong brewed coffee
1 cup blended whiskey
½ cup Amaretto or other almond-flavored liqueur
½ cup Bailey’s Irish Cream or other Irish cream whiskey liqueur
6- TO 8-QUART
10 cups (2½ quarts) strong brewed coffee
1⅔ cups blended whiskey
¾ cup Amaretto or other almond-flavored liqueur
¾ cup Bailey’s Irish Cream or other Irish cream whiskey liqueur
1
Mix the coffee, whiskey, amaretto, and liqueur in the slow cooker.
2
Cover and cook on low for 3 hours. Ladle into mugs and top each with a dollop of whipped cream, if desired.
TESTERS’ NOTES
•
The stronger the coffee, the better. That said, espresso may be too assertive. When you prepare drip coffee, use an extra scoop or two of ground coffee.
•
Don’t waste a single malt on this. Instead, use a sturdy but mellow whiskey made from a blend of various years.
•
Substitute rum for the whiskey for a more tropical flare.
A LITTLE
•
PREP TIME:
20 MINUTES
•
COOK TIME:
2 HOURS/4 HOURS
•
KEEPS ON WARM:
3 HOURS THROUGH STEP 2
•
SERVES:
4 TO 10
2- TO 3½-QUART
¾ cup packed light brown sugar
4 tblsp (½ stick) unsalted butter, at room temperature
½ tsp ground cinnamon
¼ tsp grated nutmeg
¼ tsp ground cloves
⅛ tsp salt
3 cups unsweetened apple cider
1½ cups water
1 cup gold rum
½ cup dark rum, such as Myers’s
4- TO 5½-QUART
1½ cups packed light brown sugar
8 tblsp (1 stick) unsalted butter, at room temperature
1 tsp ground cinnamon
½ tsp grated nutmeg
½ tsp ground cloves
¼ tsp salt
6 cups unsweetened apple cider
3 cups water
2 cups gold rum
1 cup dark rum, such as Myers’s
6- TO 8-QUART
2¼ cups packed light brown sugar
12 tblsp (1½ sticks) unsalted butter, at room temperature
½ tblsp ground cinnamon
1 tsp grated nutmeg
¾ tsp ground cloves
½ tsp salt
9 cups unsweetened apple cider
4½ cups water
3 cups gold rum
1½ cups dark rum, such as Myers’s
1
Mash the brown sugar, butter, cinnamon, nutmeg, cloves, and salt in a large bowl with a pastry cutter or a table fork until a smooth paste forms. Set aside at room temperature.
2
Stir the cider, water, and both rums in the slow cooker. Cover and cook on high for 2 hours or on low for 4 hours.
3
To serve, put 2 tablespoons of the butter mixture in a large mug, then ladle the hot cider-and-rum concoction on top.
TESTERS’ NOTES
•
Skiing, anyone? A mug of this will make the day right.
•
The butter mixture can be saved for more go-rounds in the future. Cover tightly with plastic wrap, pressing the wrap right down on top of the butter mixture in the bowl, then refrigerate for up to 1 month.
A LOT
•
PREP TIME:
20 MINUTES
•
KEEPS ON WARM:
6 HOURS
•
SERVES:
4 TO 12
2- TO 3½-QUART
4 cups (1 quart) milk (whole or low-fat)
3 large eggs, at room temperature
½ cup sugar
2 tsp vanilla extract
⅛ tsp ground cinnamon
⅛ tsp ground allspice
⅛ tsp ground cloves
⅛ tsp grated nutmeg
⅛ tsp salt
Up to 1½ cups gold rum
4- TO 5½-QUART
8 cups (½ gallon) milk (whole or low-fat)
6 large eggs, at room temperature
1 cup sugar
1½ tblsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp grated nutmeg
¼ tsp salt
Up to 3 cups gold rum
6- TO 8-QUART
12 cups (3 quarts) milk (whole or low-fat)
9 large eggs, at room temperature
1½ cups sugar
2 tblsp vanilla extract
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground cloves
½ tsp grated nutmeg
½ tsp salt
Up to 4½ cups gold rum
1
Turn the slow cooker to the
keep warm
setting and cover.
2
Heat the milk in a large saucepan set over medium-low heat until bubbles begin to fizz around the interior edge.
3
Beat the eggs and sugar in a large bowl with an electric mixer at medium speed until thick and pale, almost fluffy. Beat in the vanilla, cinnamon, allspice, cloves, nutmeg, and salt.
4
With the mixer at medium speed, beat about a third of the hot milk into the egg mixture. Continue beating until smooth, scraping down the inside of the bowl at least once. Beat the mixture into the milk in the pan, again using an electric mixer at medium speed.
5
Cook over low heat, stirring constantly, just until the mixture is thick enough to coat the back of a wooden spoon.
6
Pour the mixture into the slow cooker. Cover and keep warm for up to 6 hours.
7
To serve, pour about 2 ounces (1 tablespoon) rum in a mug and top with the milk custard. Garnish with whipped cream, if desired.
TESTERS’ NOTES
•
This cocktail has been long a tradition at Upper Midwestern holiday parties and certain Wisconsin restaurants. It’s ridiculously retro and indulgent.
•
No, the slow cooker doesn’t really “make” the drink. Instead, the slow cooker is the perfect tool for keeping it warm during the whole party. What a perfect way to end our book!
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