Deconstructed Colcannon
Ingredients: 3-lb Red Skinned Potatoes 2 10-oz Frozen Brussels Sprouts, thawed Olive oil 1 Shallotte sliced 1 red onion sliced 5 garlic cloves sliced 1/2 cup Apple cider vinegar 1 tablespoon fresh chopped thyme Pepper Salt Directions: Place the potatoes in a pot filled with water. Add salt. Boil for 12 minutes. While the potatoes are boiling, sauté the shallot and garlic in a few tablespoons of olive oil for about 5 minutes. Season with salt and pepper. Add the thyme to the s
Arethusa Rum Coffee
Ingredients: 1 OZ Arethusa Rum Fill to taste Caramel Macchiato Creamer Instructions: In a cup, add the Arethusa Rum. Add the Caramel Macchiato cream to taste. Brew coffee in cup and mix.
Apricot Pecan Coffee
Ingredients: 1 OZ Apricot Brandy Fill to taste Southern Butter Pecan Cream Instructions: In a cup, add the Apricot Brandy. Add the Southern Butter Pecan cream to taste. Brew coffee in cup and mix.
Creamy Pumpkin Spice Coffee
Ingredients: 1/2 OZ Tuaca 1/2 OZ Irish Country Cream or Baileys Irish Cream To Taste Pumpkin Spice Creamer Instructions: In a cup, add the Tuaca and Irish Cream liqueur. Add the Pumpkin Spice cream to taste. Brew coffee in cup and mix.
