Edible Wednesdays: Hot Drinks

versesfrommykitchen

It's getting to be that time of year again...hot drinks by the fire. Here are a few recipes to try out this year.

Cider Rum Punch
Ingredients:

• 8 ounces dark rum
• 3 ounces lemon juice
• 4 ounces thyme simple syrup
• 12 ounces apple cider
• 4 ounces water
• 4 ounces club soda
• 8 dashed of Angostura Bitters
• sprigs of thyme, garnish
• apple wheels, garnish

Prep:

1. To make thyme simple syrup, combine 2 cups sugar, 1 1/2 cups of water and 6 thyme sprigs in a saucepan over medium heat. Bring up to a boil and reduce to simmer, until the sugar has fully dissolved, about 5 minutes. Remove from heat and place the syrup in the fridge to cool.
2. Place all the ingredients in a large picture or carafe with ice and stir.
3. Fill your glasses with crushed ice and fill. Place a sprig of thyme inside and put an apple wheel on the rim.
4. Serves 6.

idrink

Blueberry Tea

1 oz Amaretto liquor

1 oz Grand Marnier orange liquor

Orange Pekoe tea or earl grey

I also just had this the other night without any tea in it, just hot water and it was delicious.

chow.com

And something to nibble on...

SWEET POTATO BISCUITS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 3/4 cup whole milk
• 1 cup baked, mashed sweet potato (about 1 medium potato)
• 8 tablespoons unsalted butter (1 stick), frozen
• Heavy cream for brushing the tops

1. Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
2. Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
3. Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
4. Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
5. Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.