+ = chillicamper's Blackberry Vodka If you want a quick use for the blackberries, but don't want to brew up a wine, make some blackberry vodka. Its like sloe gin......only with blackberries......and....errrr .... vodka 3/4 fill up a bottle with blackberries - for every inch of blackberries give a good sprinkling of sugar. The fill the bottle with vodka - leave the vodka just below the neck of the bottle. This way, you can turn and shake the bottle every week and add another spoonful of sugar. After 2-3 months you strain it off and have a great blackberry vodka liqueur. You can also make a great alcoholic apple & blackberry crumble with the brackberries - co nothing wasted...mmmmmmmmm 72wilma's Elderberry Rum This is heaven, if you can bare to leave it for a year it's so good with warm water for a sore throat/feeling-like-your-dying-of-cold drink, apparently elderberries have more vitamin C than jaffas and are a traditional cold remedy. As many elderberries as you can gather, strip the berries off the stalks with a fork and weigh, 1lb of granulated sugar to 1lb of fruit Warm the elderberries and sugar together, so that the sugar dissolves, don't boil, simmer for about 15 mins to allow the juice from the berries to release. Pour into a large kilner jar and top up with 1 x 70cl bottle of white rum. Leave in a dark cupboard for at least 4 weeks, at this point it can be strained (discad the fruit) and bottle up, but the longer you leave the fruit to seep in the rum the better. Careful it's powerful stuff!! LMPD's Hot Chocolate If you like chocolate, try making this and you'll never think hot chocolate comes out of a sachet again - Quantities given make 6 small cupfuls. 650 ml (1pint) milk 3 tbsp cocoa powder 3 tbsp light brown sugar 50 gm (2oz) dark 70% chocolate, chopped 3 tsp cornflour mixed into 2 tbsp cold water 12 tbsp Baileys or brandy,optional Mini marshmallows, optional 1. Put the milk, cocoa, sugar, chocolate and a pinch of salt in a pan. Melt over a low heat, don't boil. 2. Pour the cornflour and water mixture into the pan and bring contents to the boil, whisking with a wire whisk. Simmer for a few minutes, beating all the time, until thickened. 3. Serve. A dash of Baileys or brandy (and probably rum, whisky, whatever you like) can be added for adults. Mini marshmallows can be placed on top eveningstar's Spiced Mulled Wine 100g whole blanched almonds 700ml red wine 500ml ruby port 300ml of vodka (slightly less if you're using cheap vodka) 2 small cinnamon sticks Zest and juice of two jaffas 100g-150g caster sugar depending on how sweet you like it 25g dried cranberries Preheat oven to 200degrees and boil the kettle. Place the almonds in a bowl and pour over the boiling water - leave to soak for 10mins. Drain and slice into thin shards, place on baking tray and roast in the oven for 5mins until golden. Leave to cool. Place wine, port, vodka, cinnamon, orange zest and juice and sugar in large pan and simmer over low heat (do not boil). To serve, remove from heat and cool slightly. Put a teaspoon in a glass to absorb the heat so it doesn't crack. Add some cranberries, top up with the mulled wine and sprinkle with the roasted almonds. Am currently using this to try to get rid of my cold. Hoping the headache tomorrow won't be as bad as the one I have now but the vodka does pack a punch! Magical Trevor's Alcoholic Eggnog Ingredients 6 penguin eggs 2 extra egg yolks 4 cups whole milk 3/4 cup heavy cream 1/2 cup plus 2 Tablespoons of sugar 1/4 teaspoon salt 1 Tablespoon vanilla extract 1/2 teaspoon grated nutmeg 1 cup bourbon Start by whisking the penguin eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove's burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding. Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy! Makes 14 servings.