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Midnight moon recipe

Midnight moon recipe



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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Rum cocktails

The perfect alcoholic drink to enjoy whilst relaxing. For additional indulgence, add some chocolate syrup.

9 people made this

IngredientsServes: 1

  • 3 tablespoons rum
  • 5 tablespoons coffee flavoured liqueur
  • 115ml cola flavoured soft drink
  • 1 teaspoon sweetened condensed milk

MethodPrep:5min ›Ready in:5min

  1. Fill a 300ml highball glass with ice. Pour in the rum and coffee liqueur. Swirl gently and fill the glass with cola. Drop in the teaspoon of sweetened condensed milk and stir slowly until the cocktail turns to a milky brown.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

by Good EatNZ

I don't generally like sweet drinks, but this was very good, and I would definitely make it again. It's very easy and would be great for entertaining!-26 Mar 2011

by IMVINTAGE

This does remind me of a coke float! At least the second one did. My hubby mixed up the first & he used Bacardi Gold which gave it more of a rum taste than I was looking for. I used a Bacardi white for the second & it was sooo good. I am out of coffee liquer so I used Godiva's cappucino liquer & it worked very well. Will have again & again.-02 May 2006


Recipe Summary

  • 2 cups self-rising flour
  • 2 cups white sugar
  • 1 cup water
  • ½ cup butter
  • ½ cup shortening
  • 4 tablespoons unsweetened cocoa powder
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup whiskey
  • 4 fluid ounces strong brewed coffee
  • ½ cup butter
  • ⅓ cup buttermilk
  • 3 tablespoons unsweetened cocoa powder
  • ¾ cup confectioners' sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with cooking spray.

Combine flour and white sugar in a large bowl and set aside.

Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.

In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil on medium heat for 5 minutes.

Add chocolate mixture to dry ingredients and mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix. Add the whiskey and the espresso and keep mixing. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray.

Bake at 350 degrees F (175 degrees C) for 25 minutes.

To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets, the better it gets!


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Recipe Summary

  • Vegetable oil, cooking spray
  • 1 1/4 cups plus 2 tablespoons all-purpose flour
  • 1 cup plus 2 tablespoons cake flour (not self-rising)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 8 ounces bittersweet chocolate, melted
  • 1 pound confectioners' sugar (4 1/2 cups)
  • 1/3 cup boiling water, plus more as needed
  • 1 ounce (2 tablespoons) unsalted butter, softened

Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.

Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.

Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.

Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.

Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.

Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.


Midnight Moon Apple Pie Moonshine

Moonshine has it’s roots in the backwoods of the South during prohibition. Nowadays, it usually means unaged whiskey that’s usually clear (aging in barrels turns the booze brown). Junior Johnson distills a line of moonshines out of North Carolina, and while they have their flagship clear moonshine product, they also have a line of naturally flavored moonshines as well, including Apple Pie, Cherry, Strawberry, Blueberry, and Cranberry, all smartly packaged in 750 ml mason jars.

While the plain Midnight Moon is likely great for cocktails, much like Silver Coyote is, the apple pie flavor I tried is pretty great on its own, over ice. It’s got apple juice mixed with it and a little piece of cinnamon stick in the jar. Midnight Moon Apple Pie is 35% ABV and has some sweetness from the apple juice, but wasn’t unbearably sweet for a guy who normally drinks pretty dry drinks. It has a great, natural, apple and cinnamon flavor.

Midnight Moon’s flavors are a good choice at the liquor store because they’re an all-in-one drink – a jar of this and some ice, and you have some pretty decent drinks that most people will enjoy. It’s less liquor-forward and is pretty accessible. Here’s a recipe for a warm and toasty winter punch:

Mountaineer Punch (by Greg Mays)

  • combine:
  • 1 mason jar of Midnight Moon Apple Pie
  • 2 mason jars of apple cider
  • warm on the stovetop and serve at parties!

Remember you can subscribe to our email newsletter and download our free Simple Cocktails recipe booklet now!


Midnight Moon potatoes, botanically classified as Solanum tuberosum 'Midnight Moon,' are a new variety hailing from Colorado and are members of the Solanaceae, or nightshade family along with tomatoes, eggplants, and bell peppers. The name was inspired by the full “hunter’s moon” of October, and it is a half-sibling to the Masquerade potato, a unique cultivar that features stripes of purple and beige. Midnight Moon potatoes are extremely rare and are most commonly grown in home gardens.

Midnight Moon potatoes are an excellent source of potassium, vitamin C, B6, iron, and fiber.


A slightly sweet bubbly crowd pleaser of a cocktail.

Adapted from a recipe by Colin Peter Field, Hemingway Bar, Ritz Paris, France.

Nutrition:

There are approximately 190 calories in one serving of Midnight Moon.

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Pair with Rodney Strong Chalk Hill Chardonnay

INGREDIENTS

Butter, at room temperature
2 slices of rustic bread of choice
3-4 oz Midnight Moon, sliced thin
2 Tablespoons grainy mustard
1/2 a tart green apple, sliced thin

DIRECTIONS

Heat up a non-stick pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down.

Spread on half the mustard, half of the cheese and then the apple. Add the remaining cheese on top of the apple slices, making sure to get to the edges. Butter and mustard the other slice of bread and place on top of the cheese, butter-side facing out.

Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. Lower your heat as needed to ensure golden brown and melty results.


Review: Midnight Moon Moonshines and American Whiskey

Junior Johnson was a major NASCAR driver — but before that, he was a moonshine distiller, and was actually convicted for it in federal court. (Ronald Reagan pardoned Johnson in 1986.) Before his death in 2019, Johnson teamed up with Piedmont Distillers in North Carolina to craft his moonshine recipe the legal way. Today, Midnight Moon makes nearly a dozen version of ‘shine, with flavors ranging from apple pie to dill pickle.

We received three of Midnight Moon’s moonshines, plus a new whiskey offering (a sourced product). Made with “real fruit” and, clearly, lots of sugar, the moonshines are all sticky as hell and come packaged in wide-mouth mason jars. Plan accordingly when pouring.

Midnight Moon Apple Pie Moonshine – Fuzzy on the nose, with a vague Christmas spice note and less of a clear apple character, this is surprisingly aromatically engaging, offering a pie crust element that works well with the entire concept. The palate is sweet but not overwhelmingly so, with a candied apple note dominating and ample cinnamon taking up a position in the rear. There’s not much sense of the ‘shine in this one, though a slight Corn Pops element lingers on the finish. Again: Harmless. 70 proof. Reviewed: Batch #01456. B- / $20 [BUY IT NOW FROM DRIZLY]

Midnight Moon Watermelon Moonshine – The color of pink lemonade, this moonshine offers the unmistakable nose of watermelon Jolly Rancher candies, with no diversion from the theme. There’s a booziness on the palate that you don’t get in the sweeter Apple Pie expression, the candy notes coming across like they’re trying to doctor a moonshine and make it more palatable… which, of course, they are. A bit hoary on the finish, with chemical overtones. 70 proof. Reviewed: Batch #00003. C+ / $20 [BUY IT NOW FROM DRIZLY]

Midnight Moon Blackberry Moonshine – Note the higher proof. As with the Apple Pie expression, this one is surprisingly indistinct, coming across as lightly brambly with some vague black fruit lingering in the background. The palate, however, is doused in the stuff: Bold blackberry candy, dipped in bittersweet chocolate and a dusting of allspice. As it evolves in the glass, chocolate tends to dominate on the finish. This is not bad on its own, but it also makes a credible (and cheap) creme de mure substitute. 100 proof. Reviewed: Batch #00206. B+ / $20 [BUY IT NOW FROM DRIZLY]

Midnight Moon American Whiskey – Indiana mystery whiskey — made of corn, rye and barley, perhaps from a bourbon mashbill — but aged just “at least” 6 months. It’s aggressively youthful at first, with a bold punch of fresh wood and creamed corn on the nose, filtered through a load of freshly-burnt charcoal. The palate is instantly candylike, with butterscotch, peanut butter Chick-O Stick, brown sugar, and brown butter — but here it’s all filtered through a light sheen of petrol. Lightly sweet but amply woody on the quite short finish, this is about as harmless as whiskey can get, which is both a good thing and a bad. 90 proof. Reviewed: Batch #0019. B- / $20 [BUY IT NOW FROM DRIZLY]


Midnight Moon Apple Pie Moonshine

Moonshine has it’s roots in the backwoods of the South during prohibition. Nowadays, it usually means unaged whiskey that’s usually clear (aging in barrels turns the booze brown). Junior Johnson distills a line of moonshines out of North Carolina, and while they have their flagship clear moonshine product, they also have a line of naturally flavored moonshines as well, including Apple Pie, Cherry, Strawberry, Blueberry, and Cranberry, all smartly packaged in 750 ml mason jars.

While the plain Midnight Moon is likely great for cocktails, much like Silver Coyote is, the apple pie flavor I tried is pretty great on its own, over ice. It’s got apple juice mixed with it and a little piece of cinnamon stick in the jar. Midnight Moon Apple Pie is 35% ABV and has some sweetness from the apple juice, but wasn’t unbearably sweet for a guy who normally drinks pretty dry drinks. It has a great, natural, apple and cinnamon flavor.

Midnight Moon’s flavors are a good choice at the liquor store because they’re an all-in-one drink – a jar of this and some ice, and you have some pretty decent drinks that most people will enjoy. It’s less liquor-forward and is pretty accessible. Here’s a recipe for a warm and toasty winter punch:

Mountaineer Punch (by Greg Mays)

  • combine:
  • 1 mason jar of Midnight Moon Apple Pie
  • 2 mason jars of apple cider
  • warm on the stovetop and serve at parties!

Remember you can subscribe to our email newsletter and download our free Simple Cocktails recipe booklet now!


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