Creamy Brandy Alexander Food

BRANDY ALEXANDER

Steps:

• Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously.
• Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.

BRANDY ALEXANDER

Steps:

• 1. Combine first three ingredients in the container of a food processor; process until smooth. Spoon into martini glasses. Garnish with white chocolate shavings.
• 2. Serves 2

CREAMY BRANDY ALEXANDER

Steps:

• In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.

BRANDY ALEXANDER FUDGE

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.

BRANDY ALEXANDER

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.

MACE AND BLACK PEPPER BRANDY ALEXANDER

Steps:

• Make an ice bath in a heatproof bowl or a high-sided saute pan. Set aside.
• In a pot over medium-low heat, add the mace to the heavy cream. Bring the heavy cream up to a simmer, then remove the pot from the heat directly to the ice bath and stir until fully chilled. (If not using right away, transfer to a container and chill in the refrigerator until ready to use.)
• Combine the cream, brandy and creme de cacao in a cocktail shaker filled with ice and shake until very cold. Strain into a tall cocktail glass and garnish with black pepper, then serve.

BRANDY ALEXANDER

Steps:

• Combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass over ice. Garnish as desired.

BRANDY ALEXANDER II

Steps:

• In a cocktail shaker combine the brandy, the crème de cacao, the cream, and 1 cup ice cubes, shake the mixture well, and strain it into a stemmed cocktail glass. Sprinkle the Brandy Alexander with the nutmeg.