Mimosa Sunrise

A few weeks back we glass etched some champagne glasses and this week we are going to make something that can go in them...Mimosas. Our colour is called “Mimosa Sunrise” and it’s in one of the Fenty palettes and is described as a “tangerine metallic.”

Mimosas are great for so many occasions. You don’t just have to have them for breakfast! Plus there are so many varieties so you can experiment and try something a little different from your typical orange juice and champagne mix, you can add some other additions too.

Original Mimosa – Basically you need two ingredients...orange juice and champagne. Fill half your glasses with orange juice and the other half with champagne and you’re set! Here's ours in our etched glasses.

Pomegranate Mimosas – Fill your champagne flute ¼ of the way full of pomegranate juice and top it off with champagne. Then add some pomegranate seeds for a garnish on top.

Pineapple Mimosa Slushies – This one serves four but you can add more if you have more people to serve. In a blender, add 3 cups of Prosecco, 1 cup of frozen mango, 1 cup of pineapple, juice of half of a lemon, and 2 cups of ice. Then blend it all together. Fill your flutes and garnish with fresh pineapple.

Strawberry Mango Mimosa – You’ll need 1 diced mango, 1 cup of diced strawberries, 1 cup of orange juice, and 1 bottle of champagne. Blend the fruit together then add the fruit mix to each flute, fill them half way. Then add in the champagne and enjoy.

Sparkling Raspberry Lemon Mimosa – Pour chilled champagne into your flute (2/3s full is good). Then add some raspberry lemonade in so that it’s filled to the top. Top with fresh raspberries.

Cinnamon Pear Mimosa – Heat 2 cups of pear juice up on the stove. Add in 2 cinnamon sticks after the juice has boiled and cover with the heat turned off.  Let it steep in the pan for 30 minutes first then put into a sealed container and refrigerate overnight. Fill your flute half full of the pear juice and fill up the rest with champagne and top it off with a slice of fresh pear.

Sherbet Mimosa – Add four small scoops of your favourite sherbet to a champagne glass. Add a tablespoon of clementine vodka and top with champagne. Add some fresh fruit on top if you like.

Aquaholic-Infused Water

It’s all about water today! Infused water that is. The eyeshadow colour that we have chosen is called “Aquaholic” and it’s a sparkly teal shade.

We’ve got some good infused water ideas/ recipes that we are going to share with you today. They’ll be perfectly refreshing for the Summer months ahead.

Strawberry

4-6 strawberries hulled and quartered

½ lemon, sliced

Small handful of basil

Ice and cold filtered water

Fill a pitcher half way with ice and the strawberries and lemon slices. Scrunch a handful of basil in and then cover with water. Refrigerate for at least an hour.

Strawberry Cucumber

Take ½ cup of strawberries along with ½ cup of cucumber slices and add to a pitcher and add water and put in the fridge for a couple of hours.

Watermelon

2 slices of watermelon cut into thirds

Small handful of basil

Fill a pitcher half way with ice and watermelon. Scrunch a handful of basil in and then cover with water. Refrigerate for at least an hour.

Lemon Lime

Slice an entire lemon and a lime and place those slices in a pitcher and fill with water. Allow it to sit in the fridge for at least a couple of hours.

Blueberry Orange

Slice one orange and add it to a pitcher along with ¼ cups of blueberries. Fill with water and refrigerate.

Blueberry Mint

In a pitcher add ¼ cup of blueberries and 2 small sprigs of fresh mint. Add water to fill and then place in the fridge for a couple of hours.

Raspberry Lime

Quarter two limes and squeeze the juice into a pitcher before throwing in the quarters. Add a small packet of raspberries, about a cup and mush them up a bit. Fill the pitcher with ice and cover with water. You can serve right away.

Pineapple Mint

Into a pitcher add a couple of sprigs of fresh mint. Then add a couple cups of fresh pineapple chunks and mush them up a bit before filling the pitcher with ice and water.  

Grape Orange

Add two cups of halved grapes into a pitcher and then add a thinly sliced orange. Fill with water and refrigerate overnight.

Cherry Lime

In a pitcher add 2 cups of fresh pitted and halved cherries. Then add in a thinly sliced lime (if it’s small, then you can add two). Add water to fill and put in the fridge until you’re ready to drink. 

Summer Slushie Drinks

Ok so as promised...here is our finished DIY Mod Podge tray. It’s all dry and we added on a black decorative ribbon around the edges.

Now for the drinks...

We tried one called Summer Slush. It ended up being quite sweet so I would cut back on the sugar by at least half, maybe even more. Both of the juices are sweet along with the 7 Up that we used.

For the Summer Slush you will need 46 oz. can (4 ½ cups) of pineapple juice, 12 oz. can (1 ¼ cups) of frozen orange juice , 3 cups of sugar (this made it super sweet so try cutting it down to 1 ½ cups), 46 oz. (4 ½ cups) of water.

Combine all of the ingredients together in a saucepan and boil until the sugar dissolves. Pour into a 13x9 inch pan and a loaf pan. We used some recycled containers along with a reusable container. Freeze overnight. We let it sit for a couple of days. 

When you are ready to drink, chisel some of the frozen slush out into glasses and pour 7 Up over it. You can also pour Ginger Ale, Club Soda, or even some of Vodka, Tequila, or Wine!

Some other drinks that we thought sounded interesting are...

Mango Pineapple Frozen Sangria – Combine in a blender, 1 bottle of sparkling wine (half frozen), 1 ½ cups of frozen apple juice, 1 cup of frozen mango, 1 cup of frozen pineapple, and a 1/3 cup of triple sec. Blend it until fully mixed and serve with a garnish of fresh pineapple.

Watermelon Frosty – Combine in a blender, 2 cups of frozen watermelon cubes, ½ frozen banana, juice of half a lime, ½  tbsp. of honey, 2-3 mint leaves. Blend until incorporated but still thick. Garnish with mint and lime.

Pina Colada Smoothie – Combine in a blender 1 cup of pineapple, 1 cup of frozen mango chunks, ½ banana, and 1 cup of coconut milk.  Blend until smooth.

Maybe we’ll give some a try in the warm weather ahead. Enjoy!

Christmas Tradition #5 - Eggnog

“Stir the eggnog, lift the toddy, Happy New Year everybody.” – Phyllis McGinley

It’s December 1^st already! Wow, time really flies. Today will be short and sweet because we’ve had a busy week with the craft fair and colds etc. 

We are taking a look at a sweet drink that comes out every holiday season and that is eggnog! You either love it or hate it; it’s not everyone’s favourite thing just like Christmas fruit cake. 

It’s most popular in North America but has gained some popularity in Australia. They do have something similar in Venezuela and Trinidad called Ponche Crema. It can be dated back to the early Medieval British times from a drink that they called posset. Posset was a hot curdled milk drink mixed with ale and wine and spices often to help get rid of colds and flus.  Eggnog is often home made by mixing eggs, milk, sugar, cinnamon/nutmeg, and other flavours together but you can buy it from the store pre-made and ready to go. It can be consumed cold or hot, depending on the type of beverage you are wanting. If you buy a plain premade eggnog, you can add your own special flavours to it. You often will see Whiskey and Rum or liquors added to it or if you’re mixing up a special drink, you can add coffee or tea to it. When served cold, you can add 7-Up or Sprite and it gives it a mild citrus flavour and bubbly texture. Many people will make or buy eggnog lattes or specialty coffee and tea drinks around Christmas time. You might also find eggnog in some of your favourite desserts like ice cream, custards, puddings, fudge, and cakes.

Here is an easy recipe for basic eggnog that you can try out for the holiday season. Add flavour and other interesting ingredients for something more fun and adventurous.

You Will Need:

6 large eggs, plus 2 yolks

1/2 cup, plus 2 tbsp. sugar

1/4 tsp. salt

4 cups whole milk

1 tbsp. vanilla extract

1/2 tsp. grated nutmeg

1/4 cup heavy cream, whipped to soft peaks

Additional grated nutmeg for garnish

How to Make It:

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until 160 degrees Farenheit and the mixture thickens enough to coat the back of a spoon.

Be patient. This should take about 45 to 60 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.