Tuesday, December 20, 2011

Brandy Slush

A beautiful pine tree with lighted glimmer, frosted cookies adorned with sprinkles, embroidered stockings, packages with colorful ribbon, the crunch of snowy footsteps and brandy slush, Christmas is drawing near.

When lounging in front of the fire place, hot chocolate has its appeal but... Brandy slush... Refreshing and cheery, it's Christmas sparkle in a glass.

Rumor has it that Wisconsin in responsible for 90% of the world's brandy consumption. So it is only appropriate that I discovered this culinary gem upon moving to Milwaukee. What I'm sharing with you is Troy's most adorned recipe and the one he loves to keep on hand for his own indulgence as well as sharing with guests.

Enjoy your Christmas and make the most of all the little moments this season that bring you delight and make your soul smile, because it only comes around once a year.

Brandy Slush

9 cups water, divided
4 individual green tea bags
2 cups brandy
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
Lemon-lime soda, chilled

Bring 2 cups water to a boil. Remove from the heat and add tea bags. Cover and steep for 5 minutes. Discard tea bags. Pour into a 4-qt. freezer container, such as an ice cream pail. Stir in the brandy, concentrates and remaining water. Freeze overnight or until set.
   For each serving, scoop slush into a glass and top with soda. Serve with a spoon. Serves: 16 (about 4 quarts slush mix).

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