My favorite time of year is here!

First Day of Fall or the Autumnal Equinox is on September 23rd starting at 5:05am! That's right it's almost here! There are so many great things about Autumn....  my fake tan looks even more fake because it's not as sunny- oh wait that's a negative... scratch that. The leaves changing color and some of the streets where I live become covered in leaves of awesome shades of golden brown, yellow, orange ,and red. It's still usually about 90 degrees here in sunny California, but it certainly looks like fall. I love the feeling of change that happens at this time of year. As the air starts to get a bit of a chill you know it's time to head on over to your favorite coffee shop for the festive fall concoctions you've missed since last year.

I decided I would dedicate this blog to The Drinks Of Fall. Not sure why capitalizing those words was necessary but it kind of sounds like a cool band or name of a book.... I am going to put some recipes up for everyone. Mocktails, Cocktails, Hot Drinks, and maybe a pairing or two. Something here for you whether it's a party, date with your significant other, or a play date with the little ones.

Cocktails

Baileys Caramel Appletini

Ingredients

• 2 ounce(s) Baileys Caramel Irish Cream ( vary to your liking- I might have increased ounces from original recipe)
• 2 ounce(s) Smirnoff Green Apple Flavored Vodka ( vary to your liking- I might have increased ounces from original recipe)
• 1 slice(s) apple
• 1 teaspoon(s) caramel

Directions

1. Add Baileys Caramel Irish Cream and Smirnoff Green Apple Flavored Vodka.
2. Shake with ice and strain into a pre-chilled martini glass.
3. Garnish with an apple slice and caramel.

Pumpkin Pie Martini

Ingredients

• 1 1/2 oz Pumpkin Syrup ( Starbucks has sold this in years past) OR  1 spoonful Libby's Pure Pumpkin ( one can should be enough for a few drinks)
• 2 oz Vanilla Flavored Vodka
• Homemade Whipped Cream  ( literally just whip heavy whipping cream and sugar to taste until fluffy)
• OPTIONAL- Graham Cracker mix for rimming & Simple Syrup ( one graham cracker mixed with some brown sugar and regular sugar ground up using a mixer or by placing in a zip lock covering with a cloth and using a mallet to beat until powdery)

Directions

1. OPTIONAL- dip rim of glass in simple syrup on a shallow bowl or plate (or if you don't have any you can make it: 2 parts water one part sugar. Boil water and then add sugar stirring constantly until dissolved quickly remove from heat and allow to thicken slightly and cool) after dipping rim then dip in graham cracker mixture and leave it there until ready to pour cocktail
2. Pour 2 ounces of Vanilla Vodka into Shaker with ice
3. Add 1 tablespoon of pumpkin filling or an ounce and a half of syrup
4. Shake  and pour into martini glass top with fresh whipped cream

Washington Apple Martini

Ingredients

• 1 1/2 oz Crown Royal
• 1 oz Apple Liquor ( De Kuyper Sour Apple Pucker is good)
• 1 1/2 oz Cranberry Juice
• OPTIONAL - a splash of Butterscotch Liquor

Directions

1. Shake with ice and serve in a chilled martini glass. You can also pour on the rocks in a highball glass and add cranberry juice to taste.

Laura's Hot Toddy ( so many variations, this is mine)

Ingredients

• 2 oz Jameson Irish Whiskey
• 3 oz boiling water
• 2 teaspoons of lemon juice
• 1 teaspoon of honey or sugar or both
• Lemon wedge with a clove or two stuck in

Directions

1. Add boiling water to Jameson in a coffee mug, teacup, water bottle, vat or big gulp cup whatever you prefer...
2. add lemon, honey and/or sugar with garnish
3. stir, sip, and relax

Mocktails  ( non alcoholic kid friendly)

Pumpkin White Delight

Ingredients

• About 5 oz Coarsely Chopped White Chocolate
• 4 cups of Whole Milk
• 1 can pumpkin puree ( Libby's is best)
• 1 tablespoon vanilla extract
• 1 tablespoon of orange peel grated
• 1 or 2 cinnamon sticks broken as much as possible
• 1/2  teaspoon of salt
• pinch of allspice  and/or a crushed clove or 2
• whipping cream ( heavy whipping cream with sugar to taste whipped until fluffy)
• Powdered cinnamon for garnish
• OPTIONAL - 1 oz of espresso or coffee for an adult version

Directions

1. In a saucepan warm milk on low-medium heat until it's heated and simmering not boiling
2. reduce heat a little and add in pumpkin, cinnamon sticks, vanilla extract, allspice and/or cloves and orange peel
3. remove from heat and let ingredients sit for about 15 minutes covered
4. when ready to serve strain mixture into a clean saucepan and heat just below boiling then turn heat off, and add in white chocolate and stir until blended.
5. Add salt. Pour into your favorite glass and top with whipped cream and a sprinkle of cinnamon.
6. Espresso or coffee can be added before garnish and stirred well.

A CHEAP and LAZY ( I use this one a lot) VARIATION  is to use Coffee Bean Vanilla or White Chocolate powder and pumpkin puree or pumpkin syrup, a few crushed cloves and ground cinnamon, a shot of espresso or coffee with the milk. A pinch of salt still is good with this believe it or not....

Hot Spiced Apple Cider

Ingredients

• 6-8 cups of Apple Cider or Apple Juice
• 1/4 cup brown sugar
• 3 cinnamon sticks
• 1/2 teaspoon ground allspice
• pinch of salt
• pinch of nutmeg

Directions

1. Pour all ingredients into a saucepan
2. bring to a boil , stirring occasionally and then discard cinnamon sticks
3. Pour into favorite cup and add fresh cinnamon stick as a stirrer or garnish

Best Eggnog I've found! Emeril's Recipe from Food Network

• 8 large eggs, 2 separated*
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 1/2 cups heavy cream
• 2 cups whole milk
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon freshly grated nutmeg, plus more for garnish
• 3/4 cup bourbon, optional for adult version 
• 1/4 cup brandy, optional for adult version

Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.

Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.

Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.

* Raw Eggs

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Hopefully some of these will become favorites in your house! Drink Up! Nom. Nom. Nom.

~Laura~