WHITE CHOCOLATE BRANDY ALEXANDER
This brandied white cocoa is a wonderful drink to warm up with after coming in from the cold. Whipped topping and chocolate shavings make special finishing touches. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the milk and salt over medium heat just until mixture comes to a simmer. Remove from the heat. Add chocolate; whisk until mixture is smooth. Stir in brandy, creme de cacao and vanilla., Fill mugs or cups three-fourths full. Top with whipped topping and chocolate shavings if desired.
Nutrition Facts : Calories 316 calories, Fat 15g fat (9g saturated fat), Cholesterol 20mg cholesterol, Sodium 137mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.
WHITE CHOCOLATE BRANDY ALEXANDER
Make and share this White Chocolate Brandy Alexander recipe from Food.com.
Provided by SkinnyMinnie
Categories Beverages
Time 12m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- Combine the milk, vanilla extract and salt in a medium saucepan.
- Cook over medium heat until thoroughly heat through DO NOT BOIL.
- Remove from heat and gradually stir 1/4 of the hot milk mixture into the chocolate, stirring with a whisk until chocolate melts.
- Add the remaining hot milk mixture to the melted chocolate, stirring constantly.
- Stir in brandy and creme de cacao.
- Pour into glasses and top with whipped cream and chocolate shavings.
- Serve immediately.
Nutrition Facts : Calories 375, Fat 19.1, SaturatedFat 11.7, Cholesterol 31.9, Sodium 191.8, Carbohydrate 31.3, Sugar 22.4, Protein 8.4
BRANDY ALEXANDER WHITE HOT CHOCOLATE
Categories Liqueur Milk/Cream Hot Drink Alcoholic Chocolate Cocktail Party Spirit Cognac/Armagnac Créme de Cacao Winter Party Gourmet Drink
Yield Makes about 4 cups, serving 4 to 6.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine the milk, the vanilla bean halves, and a pinch of salt and bring the mixture just to a boil over moderate heat. Remove the pan from the heat and let the mixture stand, covered, for 15 minutes. Scrape the seeds form the vanilla bean back into the mixture, discarding the pods, and reheat the mixture until it just comes to a boil. In a small heatproof bowl, combine the chopped chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Cognac and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the shaved chocolate.
BRANDY ALEXANDER FUDGE
Smooth and creamy with out-of-this-world taste. I have been making this for at least 25 years. A real winner.
Provided by crazymom
Categories Candy
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, sugar and milk in a saucepan.
- Heat until 230 degrees on a candy thermometer.
- Remove from heat and stir in marshmallow creme.
- Pour half of the mixture into another pan.
- Add brandy.
- Stir in the white chocolate into the other pan until melted. Add Kahlua.
- Spread chocolate part into a small greased rectangular cake pan first, then the white chocolate; swirl together.
- Allow to cool.
- Cut into squares.
Nutrition Facts : Calories 385.6, Fat 16.1, SaturatedFat 9.9, Cholesterol 27.4, Sodium 93.1, Carbohydrate 61.5, Fiber 0.6, Sugar 55.5, Protein 2
BRANDY ALEXANDER FUDGE
At Christmastime, we love to indulge in this marbled fudge inspired by the popular brandy drink. My sister-in-law won first place with this recipe at the county fair.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside., Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao., Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
BRANDY ALEXANDER
This great brandy alexander drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, and it can be found in their recipe book, "In the Land of Cocktails."
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 4
Steps:
- Place all ingredients in the jar of a blender. Blend on slow speed until frothy and well combined. Pour into a rocks glass and serve immediately.
BRANDY ALEXANDER
Sprinkle spiced sugar on this creamy cocktail for a Christmassy after-dinner treat. We have three fruity twists as well
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.
- Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see tip, below), then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two small coupe or cocktail glasses.
- Garnish with a sprinkle of the spiced sugar, then serve.THREE TWISTSServe these cocktails at your next dinner party. They're so delectable, they double as dessert - serve with a teaspoon to enjoy all the toppings.Trifle alexanderDrop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.Strawberry alexanderBlitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.Passion fruit & coconut alexanderTip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.
Nutrition Facts : Calories 308 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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