The first 2 recipes were provided by cousin Joe Kelly III. You can increase the recipe depending upon the number of people to be served. These really make terrific homemade hostess gifts. Find some great looking bottles (we like the tall bottles with old-fashioned wire bale closures) and tie a pretty ribbon around the neck with some pine cones or other holiday decorations.

Kelly’s Irish Cream

Ingredients:

• 3 eggs, beaten
• 1 tin condensed milk
• 8 oz. light cream (or heavy cream or 4 oz. each)
• 3 tablespoons of chocolate syrup (or to your taste)
• 1 cup of whiskey

Preparation:

This needs to be refrigerated. If you bottle it, the chocolate syrup will settle to the bottom. It is best to store the bottles on their sides and give a good shake before serving. This is less expensive but a lot more potent than the popular Irish Cream available at your local liquor store…Sip Slowly and Savor!

Kelly’s Coffee Liqueur

Ingredients:

• 1/2 cup instant coffee
• 3 ½ cups sugar
• 4 cups water
• 1 quart 100 proof vodka
• 1 vanilla bean

Preparation:

Bring sugar and water to a boil for 5 minutes. Add coffee and dissolve. Remove from heat and cool for 15 minutes. Slice vanilla bean lengthwise through center and place in the bottom of a one gallon container. Add vodka and coffee mixture. Mix well. Store in a cool dark place for one month.
Gallon jug bottles from distilled water work well. For those in colder climates, storage in a garage is perfect.

One of our two family matriarchs – Winifred Crandall – found this eggnog recipe while traveling through England many years ago. We really don’t know any details of its origin but it has been a family favorite for a long time – a Christmas Eve Tradition.

English Eggnog

Ingredients:

• 2 cups heavy whipping cream
• 1 cup half and half
• 6 large egg yolks
• ½ cup sugar
• 1 teaspoon ground nutmeg
• 6 tablespoons dry Sherry
• Additional ground nutmeg for sprinkling

Preparation:

Bring half & half and heavy cream to a simmer in a large saucepan
Whisk yolks and sugar in a large bowl to blend
Gradually whisk hot cream mixture into yolk mixture
Return mixture to the same saucepan
Stir over medium-low heat until mixture thickens (do not boil!)
Strain into bowl
Stir in nutmeg
Cool slightly
Cover and chill or keep warm - your personal preference
Divide mixture among 6 cups.
Stir 1 tablespoon of Sherry into each
Sprinkle additional nutmeg over each cup and serve


Serves 6 but our motto is “Just Double It From The Start…Everyone Wants a Second Cup!”

Ladies – You have probably had this at a wedding or baby shower at some point. It’s an old standby but always a hit.

Champagne Sherbet Punch

Ingredients:

• 5 fifths cold brut champagne
• 1 teaspoon angostura bitters
• 2 quarts lemon or raspberry sherbet
• ¼ cup powdered sugar
• Chambord (raspberry liqueur) to taste
• Fresh fruit to complement the flavor of the sherbet

Preparation:

In a large punchbowl, combine the champagne, bitters and Chambord. Sift the powdered sugar into the mixture. Mix well. Scoop the sherbet into the bowl. Add fresh fruit.

Don’t have a large punchbowl? Party stores carry them in plastic and they are inexpensive and attractive.