NON ALCOHOLIC VODKA RECIPE RECIPES

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SCREWDRIVER RECIPE: HOW TO MAKE IT - TASTE OF HOME



Screwdriver Recipe: How to Make It - Taste of Home image

If you're looking for a mixed drink that is easy on your budget, look no further than this screwdriver recipe. With just two simple ingredients, vodka and orange juice, you'll have a classic drink that's a real crowd-pleaser. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 4

1/2 to 3/4 cup ice cubes
2 ounces vodka
3 ounces orange juice
Orange slice

Steps:

  • Place ice in a rocks glass. Pour the vodka and orange juice into the glass. Garnish with orange slice.

Nutrition Facts : Calories 170 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

NONALCOHOLIC EGGNOG RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Nonalcoholic Eggnog Recipe | Food Network Kitchen | Food ... image

Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.

Provided by Food Network Kitchen

Total Time 3 hours 35 minutes

Cook Time 30 minutes

Yield about 6 cups

Number Of Ingredients 8

3 large eggs plus 2 large egg yolks
3/4 cup sugar
Kosher salt
3 1/2 cups whole milk
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg, plus more for sprinkling
Finely grated lemon zest, for serving, optional

Steps:

  • Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
  • Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
  • Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
  • Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
  • When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

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