Butterscotch syrup

1 cup light brown sugar, firmly packed
2/3 cup light corn syrup (golden syrup)
1/4 cup butter
2/3 cup evaporated milk
1/8 teaspoon baking soda
1 teaspoon vanilla

In a medium saucepan combine sugar, syrup, and butter. Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow mixture to boil, without stirring, for 1 minute.

Remove from heat and let stand for 5 minutes.

In another bowl, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce. Pour into jars, cover, and refrigerate. Place jar in a pan of warm water to reheat.

Lychee Martini

Lychee Martini

ProPoints® Value: 5 Servings: 1 Preparation Time: 5 min Cooking Time: 0 min Level of Difficulty: Easy

If a Martini is your thing, try this crisp cocktail to get you in the party spirit.

Ingredients

	25 ml Vodka, ice cold
	1 tablespoons Syrup, Any Type, (from a can of lychees) (level)
	60 ml Cranberry Juice, no added sugar
	1 individual Lychees, canned

Instructions

• Pour ice cold vodka into a martini glass. Add syrup and top with ice cold cranberry juice. Add canned lychee threaded on to a cocktail stick and serve.

Mojito

Ingredients

1 tsp white sugar

a good squeeze of lime or lemon juice

a handful of mint sprigs (don't cut off the stalks)

ice

soda water , to serve

50ml white rum

a dash of Angostura bitters

lime slices, to serve

Serves 1

Put the sugar in the bottom of a glass and pour the citrus juice over to just cover it. Add 2 long sprigs of mint. Muddle (gently pound) the juice, sugar and mint.

Add ice to the top of the glass, fill the glass two-thirds full with soda water.

Add the rum.

Stir and add a dash of Angostura bitters.

Top with slices of lime.

Per serving

138 kcalories, protein 0.4g, carbohydrate 6.7g, fat 0.1 g, saturated fat 0g, fibre 0g, salt 0.01 g

Recipe from olive magazine, September 2005.

Butterbeer

Regular Homemade Butterbeer Recipe

Regular Homemade Butterbeer Recipe

1 Bottle IBC Cream Soda

1 Tablespoon of Butterscotch Syrup (Optional)

Foam (makes enough for two servings of Butterbeer):

1/3 Cup Heavy Cream (double cream)

2 Tablespoons Sugar

1 Tablespoon Powdered Sugar (icing sugar)

1 Teaspoon Vanilla Extract

Whip to desired consistency.

Pour Cream Soda into Butterbeer Stein or Beer Mug/Glass.

Layer foam on top with spoon, let rest for 10-20 seconds for the soda to carbonate the foam.

Voila, Butterbeer!

Mix It Up: For any other flavor combos try putting a bit of ground cinnamon or almond extract into the foam mixture before whipping.

For Frozen: For a quick glass, blend Cream Soda with ice till smooth, pour in Stein/Pilsner/Mug. Layer foam mixture on top as usual.

If you want to take your time, you can freeze the Cream Soda for about 6 hours. Blend until smooth, pour in Stein/Pilsner/Mug. Layer foam mixture on top as usual. This method lessens the chance of the drink getting watered down.

For Warm Butterbeer: To warm up during the cold months of Winter, just substitute the Cream Soda with milk. In this case, the Butterscotch syrup is a necessity. You can either use a stove, or a microwave to heat it up to desired tempreature. Place the foam on top to finish.

For Alcoholic:We recommend Butterscotch Schnapps but you can also try Frangelica, or Bailey’s Irish Cream. Make sure to put this into the Cream Soda, and not the foam mixture. For this mixture, please be 21 years old and drink responsibly.

A few notes:

You could substitute the foam with store-bought Whipped Cream, but you’re just cheating yourself.

We find it best to chill the foam, more so when you plan to use it to top of the Warm Butterbeer

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