Dani, the mixologist

Vanilla Martini1Happy holidays everyone!

So excited with the holidays here!  So many things happening!  Between shindigs, work parties and school recitals,  my best bud and partner, Dani has decided she wants to try to add Mix-olgist to her resume.  She has taken some of our favorite Mommytrain products and is going to attempt to make this Vanilla Martini.  As her guinea pig for all her experiments, she will be testing this out at her Ugly Sweater party.  Hoping I don’t have to take an Uber home after this one!

Keep you guys posted on how it turns out!!

Cheers!

Ana

 

Heilala Vanilla Martini adapted from Emeril Lagasse’s Vodka – Vanilla- Kiss – Me Tini from the Food Network

2 ounces vodka

3 tablespoons heavy cream

2 tablespoons vanilla syrup- we used Heilala Vanilla syrup (he makes his own)

1 tablespoon ameretto

¼ vanilla extract

Heilala Vanilla sugar for the glass

**Heilala Vanilla can be purchased from Bristol Farms and Whole Foods

facebooktwittergoogle_pluspinterestrss

A little bit of heaven

Okay folks.  I know it’s been a while since I posted a recipe but I’m back and I’m back to share with you a little bit of heaven.  Although this holiday I won’t be the main chef in the kitchen I did offer to bring dessert and I’m here to share.

Happy Turkey Day Mamas!

xox,

Dani

Vanilla_custard

Homemade Vanilla Custard by the glass

Smooth vanilla-scented heaven in a glass

Makes: 2 ½ cups

1 Heilala Vanilla Bean, split

2 cups full cream milk

6 egg yolks

2 tablespoons super  fine sugar

1 tablespoon Heilala Vanilla sugar for sprinkling

 

 

1.  Scrape the vanilla bean seeds into the milk in a heavy-based saucepan. Add the vanilla bean and heat until the milk is hot but not boiling. Leave to infuse for 5-10 minutes.

2.  In a bowl mix together the egg yolks and sugar, then add the infused milk, stirring constantly.  Wipe out the saucepan and return the mixture.

3.  Cook over a low to moderate heat, stirring constantly until the custard thickens enough to lightly coat the wooden spoon.

4.  Pour custard into a clean bowl, sprinkle with vanilla sugar to prevent a skin forming. Leave to cool, then cover and refrigerate. Remove vanilla bean before serving.

5.  Serve vanilla custard in glasses or pour into a jug and serve with poached fruit.

*Heilala Vanilla is available at Bristol Farms in So Cal.

US_xmas_14

facebooktwittergoogle_pluspinterestrss