Maharaja Exotic Drink Recipes

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MAHARAJA EXOTIC DRINK



Maharaja Exotic Drink image

Make and share this Maharaja Exotic Drink recipe from Food.com.

Provided by Boomette

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

2 cardamom pods
1/2 ounce sugar syrup
1 1/2 ounces vodka
1 ounce dark Creme de Cacao
1 mint sprig

Steps:

  • Crush the cardamom pods and mash them with sugar syrup in a shaker.
  • Add ice, vodka and creme de cacao.
  • Shake vigorously and strain in an iced cocktail glass. Garnish with mint.

P. F. CHANG'S POOLSIDE



P. F. Chang's Poolside image

What better drink to have sitting by the pool but a drink with lots of fruit juice and rum? I found this drink on the web at barnesandnoble.com.

Provided by mary winecoff

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1/2 ounce spiced rum
3/4 ounce Malibu rum (coconut rum)
1/2 ounce blue curacao
1 ounce orange juice
1 ounce pineapple juice
1 ounce carbonated lemon-lime beverage (like sprite)
wedge orange slices (to garnish) or maraschino cherry (to garnish)

Steps:

  • Pou ingredients over ice and stir. Add garnish.

Nutrition Facts : Calories 122.1, Fat 0.1, Sodium 3.8, Carbohydrate 9.7, Fiber 0.1, Sugar 7.9, Protein 0.3

MAHARANI CUPCAKES



Maharani Cupcakes image

Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but exotic flavors and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before.

Provided by mkecupcakequeen

Categories     World Cuisine Recipes     Asian     Indian

Time 4h30m

Yield 24

Number Of Ingredients 17

1 ½ cups heavy whipping cream
1 bunch fresh basil, washed and dried
1 cup white sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
¾ cup fresh lemon juice
3 lemons, zested
¼ cup unsalted butter, melted
1 (18.25 ounce) package white cake mix
1 cup sweetened flaked coconut
1 ¼ cups water
3 eggs
⅓ cup vegetable oil
2 tablespoons coconut extract
6 cups confectioners' sugar, divided
½ (8 ounce) package cream cheese, room temperature
1 tablespoon silver dragees decorating candy

Steps:

  • To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
  • Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
  • Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
  • Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
  • In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
  • To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 60 g, Cholesterol 64.7 mg, Fat 16.3 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 192.5 mg, Sugar 52.6 g

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