Courtesy Sara Moulton 2 cups 2 percent milk, divided 3 1/2-inch stick cinnamon, smashed using the side of a knife 1/2 vanilla bean, split lengthwise 10 whole cloves 1/2 teaspoon whole black peppercorns, coarsely crushed 1/2 teaspoon ground ginger 4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom) Kosher salt 2 large eggs 1/4 cup … Continue Reading →
Recipe from Chris Macias, Sacramento Bee. 1/2 pound fresh cranberries 1 apple (pippin, Granny Smith or Gala), peeled, seeded and chopped into 1/4-inch pieces 1 tablespoon orange zest 1 teaspoon lemon zest 1/4 cup orange juice 1/2 cup sugar 1 teaspoon pure vanilla 1 cinnamon stick 1 teaspoon crystallized ginger, minced 1-1/4 cups water, divided … Continue Reading →
Thai basil adds a whole other level of flavor to white sangria. From “Nantucket Chefs’ Clambake, The 20 Best Summer Drinks, The Best Sangria Recipes.” 1/4 cup sugar 1/4 cup water 8 Thai basil sprigs Zest of 1 lemon, peeled in 3-inch strips Zest of 1 orange, peeled in 3-inch strips 2 bottles chilled Pinot … Continue Reading →
Consider some rosy rhubarb and grapes for this summer cooler. From “The Best Sangria Recipes, Indian Summer.” 1 bottle (750 ml) dry red wine 1/2 cup pineapple juice 1/2 cup fresh orange juice 1/3 cup dry white wine 1/4 cup gin 1/4 cup light rum 1/4 cup Cointreau or Triple Sec 1/4 cup brandy 2 … Continue Reading →